Batch	155
Style	IPA

2019-09-12

Fermentables

• 3000 g Viking Malt Pale Ale 5 EBC
• 700 g Viking Malt Munich light 16 EBC
• 500 g Viking Malt Caramel pale 8 EBC
• 300 g Viking Malt Caramel 100 EBC
• 200 g Viking Malt Cookie 50 EBC

Hops

60 min Pekko 20 g 15,8%

Mash

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

Sparge

9 l 78°C water, 1 ml ascorbic acid

Boil

60 min

Cooling

cool to 24°C transfer to fermentation vessel OG: 1.052

Pitching

2-3 dl Conan ale yeast from the batch 152

Fermentation

In cellar, 18°C

2019-10-01

Dry hopping

100 g Simcoe

2019-10-03

FG: 1,020 transfer to keg