6,80 kg Pale Malt, Maris Otter
0,24 kg Dextrine Malt
0,24 kg Crystal Malt (Dark)
0,11 kg Crystal Malt (Light)
0,40 kg Dememera Sugar (tilsatt mot slutten)
30,00 g Summit [14,00 %] - Mash 90,0 min
100,00 g Summit [14,00 %] - Boil 90,0 min
25,00 g Summit [17,00 %] - Boil 45,0 min
32,00 g Nelson Sauvin [12,00 %] - Boil 30,0 min
78,00 g Nelson Sauvin [12,00 %] - Boil 1,0 min
32,00 g Citra [12,00 %] - Boil 1,0 min
30,00 g Citra [12,00 %] - Dry Hop 14,0 Days
30,00 g Nelson Sauvin [12,00 %] - Dry Hop 14,0 D
30,00 g Summit [14,00 %] - Dry Hop 14,0 Days
8,00 g Citra [12,00 %] - Dry Hop 5,0 Days
8,00 g Nelson Sauvin [12,00 %] - Dry Hop 5,0
8,00 g Summit [17,00 %] - Dry Hop 5,0 Days
14,60 g Gypsum (Calcium Sulfate)
4,60 g Calcium Chloride (Mash 60,0 mins)
2,30 g Baking Soda (Mash 60,0 mins)
2,30 g Chalk (Mash 60,0 mins)
2,30 g Epsom Salt (MgSO4) (Mash 60,0 mins)
2,30 g Salt (Mash 60,0 mins)
0,50 g Lactic Acid (Mash 60,0 mins)
1st sacc 62,0 C 30 min
2nd Sacc 66,0 C 30 min
3rd sacc 72,0 C 30 min
Mash Out 77,0 C 10 min
WLP007
1 rør i 2 liter starter
Gæret på 19 grader i 14 dager
Humlesatan's oppskrift er laget basert på Jan Halvor Fjeld's Humlehelvete, men med bryggernes egne humlefavoritter.