(XS) S (M) L (XL)
Bust circumference: (99) 104 (110) 114 (121) cm
Total length: (52) 54 (55) 56 (58) cm
Mohair by Canard Bouclé yarn, 100% mohair, 100 grams = 170 meters. Knitted together with 1 thread silk mohair. I have used 5 shades and brands, but you can use any yarn with a similar composition and a yardage of 25g = approximately 210m.
Yarn amounts Bouclé yarn, bark shade 1003: (400) 400 (500) 600 (600) grams A total of about (85) 90 (100) 105 (120) g silk mohair. I have used 1 skein in each of these colours and brands Permin Angel beige shade 54 Filcolana Tilia light truffle shade 354 Isager Silk mohair charcoal shade 47 Sandnes Tynn Silk mohair brown sugar shade 3543 Mohair by Canard Brushed Lace, bark shade 3003.
Suggestions for yarn alternatives
A: Sandnes Garn Børstet Alpakka.
B: Sandnes Garn Kos + Tynn Silk mohair.
C: Filcolana Peruvian + Tilia.
D: Sandnes Garn Fritidsgarn + Tynn Silk mohair.
Note: The amount of yarn required will change if the yardage is different to the original yarn.
5 mm and 6 mm circular needles (40 and 80 cm). 5 mm and 6 mm double-pointed needles (DPNs). Stitch markers.
14 stitches x approx. 22 rows = 10 x 10 cm stockinette stitch, worked on 6 mm needles
Chocolate sweater is knitted top-down with a raised neckline, which is shaped using German short rows (GSR). The round yoke is shapes with increases that are not visible in this yarn. The sleeves have the same width throughout. The width is held together by the ribbed edges to give the sleeves a baggy shape. As the sweater is worked top-down the length can be easily adjusted to preference. Choice of size When you are selecting a size, first measure around the bust (or the widest point of the torso). If you desire an oversized fit similar to that in the picture, select the size where the bust circumference is 14-19cm larger than your own measurements. This means that you must factor in 14-19cms of positive ease. Would you prefer a less voluminous fit, select one size smaller than this.
The pattern will be sent as a pdf-file to your e-mail.