Dela upp i två kärl till jäsning för att sen addera mango och passion i vardera kärl. Passionsfrukt i jäskärl. Tips på att 15ml/liter räcker, annars tar syran över för mycket.
1.Innan mäskning när måltemp är nådd, addera Kalcium och Magnecium
2.Mäska vid 65 grader i 75min. Värm vattnet till 68 grader innan malt tillsätts för att kompensera tempsänkning. Glöm inte att röra om med jämna mellanrum.
3.Mäska ut efter 75min till 72 grader.
4.Lakning. Tillsätt ev. uppvärmt vatten som inte fick plats under mäskningen, maltpipan rymmer endast 21 liter. Räkna med att malten tar plats också.
5.Innan kok, skumma av.
6.Kok. 20g Irish moss när 15min återstår, lägg även i kylspiralen samtidigt.
7.Kylning
8.Tillsätt passion/mango efter jäsning avtagit efter några dagar (3-4) nr värsta jäsningen avtagit.
9.Torrhumling sista 3 dagarna, ca 2 veckor efter kok.
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