Inspired by Peroni Nastro Azzurro: Eraclea Italian pilsner malt, Maize and Saaz hops in perfect harmony. I Norge kan det kjøpes som ølsett på www.holmentoppen.no
Fermentables
78% - Weyermann Eraclea pilsner malt
4
38
2
Mash
15% - Flaked Corn - US
0.75
37
1
Mash
4% - Chit malt (Bestmalz)
0.2
38
2
Mash
3% - Acidulated Malt - DE
0.15
27
3
Mash
Hops
Magnum (DE)
12
Pellet
Boil
60 min(s)
14.5
18.0
Saaz
25
Pellet
Boil
15 min(s)
4
5.1
Yeast
Lallemand Diamond
80%
Other Stuff
CaSO4
4
g
Mash
CaCl2
4
g
Mash
Whirlfloc
0.5
each
Boil
Clarity Ferm
5
ml
Primary
Mash Steps
Saccharification Rest
Direct Heat
63
75 min
Mash-Out
Direct Heat
78
10 min
Special Instructions
1.Ferment at 11-12 C for 3 weeks. Bring temperature up to 15-16 for the last 2-3 days.
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