Finnish Sima, mead, bottle connditioned.

Extract Recipe

Submitted By: Moz1lla (Shared)
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Brewer: M.Lehtinen
Batch Size: 4.49 gal	Style: Witbier (24A)
Boil Size: 4.80 gal	Style Guide: BJCP 2015
Color: 3.0 SRM	Equipment: Grainfather
Bitterness: 0.0 IBUs	Boil Time: 5 min
Est OG: 1.034 (8.5° P)
Est FG: 0.992 SG (-2.0° P)	Fermentation: Ale, Two Stage
ABV: 5.4%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
2 lbs 0.96 oz	Sugar, Table (Sucrose) (1.0 SRM)	Sugar	1
1 lbs 4.60 oz	Brown Sugar, Light, FARIINISOKERI (8.0 SRM)	Sugar	2
20.00 g	Ginger Root, INKIVÄÄRI raastettu (Boil 1 min)	Misc	3
3.00 items	Lemon, peel + juice. SITRUUNA (Boil 1 min)	Misc	4
2.00 items	Bloodgrape, peel + juice. VERIGREIPPI (Boil 1 min)	Misc	5
2.00 items	Orange, Peel + juice, APPELSIINI (Boil 1 min)	Misc	6
1.0 pkgs	Safale American (DCL/Fermentis #US-05)	Yeast	7
20.00 g	Yeast Nutrient (Primary 0 days)	Misc	8

Notes

Boil 3 liters of water and add fruitpeels, juices and sugars into boiling water to pasteurize. Pour into fermenter and top up o aprox 17 liters of water. OG~1034. Add yeastnutrient and yeast when cooled to room temperature. Its ok to have bit of fruits in fermentor too. ABV should be 4,7%, depends on sugars used. Then siphon it to keg and force carbonate it, you want it quite high carbonated, like cider. This is traditional finnish drink enjoyed especialy in 1 of May or Vappu as we call it. Fermenting might take some time cause the acidity of the fruits. Yeast nutrient helps it to ferment. You want it quite high carbonated.

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