Mathildedalin Panimon Erikoisolut
recipe

A unique craft beer that combines traditional brewing techniques with distinctive flavors.
Preparation Time: 2 weeks
Serving Size: 20 liters
Ingredients:
- 5 kg pilsner malt
- 1 kg caramel malt
- 50 g hops (e.g., Saaz or Hallertau)
- 1 packet of beer yeast
- 1.5 kg sugar (for bottling)
- 20 l water
Instructions:
1. Heat 20 liters of water to about 65°C (149°F).
2. Add the malts and stir well. Let the mixture steep for 60 minutes.
3. Strain the wort to remove the grains and bring the liquid to a boil.
4. Add the hops to the boiling liquid and cook for 60 minutes.
5. Quickly cool the beer and transfer it to a fermentation vessel.
6. Add the yeast and seal the vessel airtight.
7. Allow the beer to ferment at room temperature for about 1-2 weeks.
8. Bottle the beer with sugar and let it age for an additional 1-2 weeks before enjoying.
Nutritional Information (per 100 ml):
- Energy: 43 kcal
- Protein: 0.5 g
- Carbohydrates: 3.5 g
- Fat: 0 g
- Alcohol by volume: 5%

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