2.8 kg (68.5%) — Thomas Fawcett Pale Malt, Maris Otter — Korn — 5.9 EBC
250 g (6.1%) — Castle Malting Chateau Oat — Korn — 2.3 EBC
250 g (6.1%) — Stangeland Mølle Oats, Flaked — Korn — 2 EBC
200 g (4.9%) — Castle Malting Chateau Roasted Barley — Korn — 1200 EBC — Mesk — 15 min
150 g (3.7%) — Weyermann Carafa Special II — Korn — 1100 EBC — Mesk — 15 min
125 g (3.1%) — Castle Malting Chateau Wheat Blanc — Korn — 4.5 EBC
100 g (2.5%) — Weyermann Carafa Special III — Korn — 1400 EBC — Mesk — 15 min
80 g (2%) — Thomas Fawcett Crystal Malt 60L — Korn — 159 EBC
50 g (1.2%) — Castle Malting Chateau Black — Korn — 1300 EBC — Mesk — 15 min
80 g (2%) — Milk Sugar (Lactose) — Sukker — 0 EBC — Kok — 10 min
19 g (39 IBU) — Hallertau Magnum 14.5% — Kok — 30 min
9 g (5 IBU) — East Kent Goldings (EKG) 5.5% — Kok — 15 min
0.5 g — Baking Soda (NaHCO3) — Mesk
0.4 g — Calcium Chloride (CaCl2) — Mesk
0.6 g — Epsom Salt (MgSO4) — Mesk
1.1 g — Gypsum (CaSO4) — Mesk
3 ml — Lactic Acid 80% — Mesk
1.5 g — Yeast Nutrients (WLN1000) — Kok — 10 min
25 g — American Oak Cubes, Medium Toast — Flasking
300 ml — Bourbon — Flasking
Innmesk temperatur — 77.3 °C
Main — 67 °C — 45 min
Dark Malts — 67 °C — 15 min
Lallemand Voss Kveik
1 pkg
Primær — 35 °C — 7 dager
NB! Dette er 8H - Imperial Stout, men kategorien manglet i dette skjemaet. Kommer til å endre etiketten!