4.8 kg Pilsner malts
4,7 kg Pale ale malts
1 kg Caramel pils malts
1 kg Smoked (beech) malts
0.5 kg flaked rye
100 g Saaz hops, 40 g in the mash - and 60 g boiled separately in with 3 liter wort - before tossed back into fermentation bucket.
Juniper branches
Mash in in at 69 degrees, 1,5 hour
Mash out at 78 degrees - 1 litre per minute.
40 g hops in the mash.
Ebbegården kveiken
5 ml
Fermented to 1.020 after 2 days. 1.016 after 1 week.
Raw ale! This ale is not boiled. After mashing, straight to fermentation bucket.