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.This Recipe Has Not Been Rated
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