9 kg American - Pale 2-Row 37 1.8 35.9%
8 kg United Kingdom - Maris Otter Pale 38 3.75 31.9%
2 kg Flaked Barley 32 2.2 8%
2 kg German - CaraAmber - (late addition) 34 23 8%
2 kg German - Carapils 35 1.3 8%
1 kg Belgian - Wheat 38 1.8 4%
1 kg Flaked Wheat 34 2 4%
100 g German - Acidulated Malt 27 3.4 0.4%
70 g Centennial Pellet 10.2 First Wort 18.15
30 g amarillo Pellet 9.2 Boil 30 min 8.91
30 g Centennial Pellet 10.2 Boil 30 min 9.87
70 g amarillo Pellet 9.2 Boil 10 min 9.8
50 g Citra Pellet 13.1 Boil 10 min 9.97
100 g amarillo Pellet 9.2 Boil 5 min 7.7
150 g Citra Pellet 13.1 Boil 5 min 16.45
400 g amarillo Pellet 9.2 Dry Hop 10 days
400 g citra Pellet 13.1 Dry Hop 10 days
+
5ml (meget sterk) chili tinktur av rom og scorpion moruega chili peppers pr. 10 liter brygg ved tapping.
2 kg mangopurre ved tørrhumling i 10 dager i gjæringsprosessen - altså sammen med tørrhumling.
65 L strikewater 75 dgrs Temperature 67 C 60 min
30 L add boiling water Temperature 77 C 10 min
15 L sparge to ketle vol 70 L Sparge 77 C --
White Labs - Califor
3 pk. i 2,5 L starte
Gjæret i romtemperatur 20 grader i 15 dager.
Leveres Bryggeland lager Ås 15/02/2016