Batch	153
Style	Hefe Weizen

2019-08-22

Fermentables

• 2400 g Viking Malt Wheat 4 EBC
• 2000 g Viking Malt Pale Ale 5 EBC

Hops

• 40 min 6 g Pekko 15,8%

Mash

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

Sparge

9l 78°C water, 1 ml ascorbic acid

Boil

45 min

Cooling

25°C transfer 22 l to fermenter after 20 min OG:1,039

Pitching

3 dl Schneider Weisse Tap 6 slurry

Fermentation

In cellar, 18°C

2019-09-09

FG: 1,012 21 l to bottles, prime with 80 g glucose