Batch	152
Style	Ipa

2019-08-20

Fermentables

• 5000 g Viking Malt Pale Ale 5 EBC
• 500 g Caramel Sweet 75 EBC

Hops

• 40 min 40 g Mosaic 12%

Mash

20 l water, 1 ml ascorbic acid 60 min 67°C

Sparge

9 l 78°C water, 1 ml ascorbic acid

Boil

45 min

Cooling

24°C OG: 1.059

Pitching

3 dl Conan starter

Fermentation

In cellar, 18°C

2019-08-21

Fermentor temp 20°C after 12 hours

2019-08-30

Dry hopping

add 100 g Cascade 6.0% in bag

2019-09-06

FG: 1.016 transfer to keg 4.