*recalc 100% RO MT: 3gal@150, 9g CaSO4, 3g NaCl, 1g CaCl, 25mL H3PO4, 30' HLT: [email protected] BK: 7gal CU, 60' B, 15' WP KO:70F
Adição de 10g casca de laranja em pó nos últimos 05 minutoa da fervura. Adição de 20g de casca de laranja maturada por três semanas em 20ml de vodka.
all EKG smash
From Graham Wheeler's CAMRA book
drop the pilsner for 2 row and dry it out further. Maybe cut some base malt and sub in corn sugar. The beer may benefit from a sharper hop character, possibly a different blend? Something really spicy front and center with an earthy aftertaste?