Batch	156
Style	Anttila IPA

2019-10-18

Fermentables

• 3600 g Viking Malt Pale Ale 5 EBC
• 1100 g Viking Malt Munich light 16 EBC
• 700 g Viking Malt Caramel Pale 8 EBC
• 350 g Viking Malt Cara Sweet 65 EBC
• 150 g Château Chocolate Wheat 950 EBC

Hops

• 45 min 250 g Wet Anttila hops, stored in freezer for ~1 month

Mash

• 20 l water
• 1 ml ascorbic acid
• 1 tea spoon gypsum 60 min 67°C

Sparge

• 8l 80°C water
• 1 ml ascorbic acid
• 1 tea spoon gypsum

Boil

60 min

Cooling

cool to 22°C 19 l to bucket OG: 1.071 additional cooling in fridge, 1 h to 16C

Pitching

~2 dl Conan ale yeast from the batch 152 1.5 l starter with 160 g DME ferment starter at 28°C for 24 h, aerate by whipping cool starter to 19°C in fridge pitch whole starter to bucket

Fermentation

at 19°C in fridge

2019-10-30

SG: 1,022

2019-11-06

Dry hop with 425 g Wet Anttila hops in mesh bag

2019-11-10

FG: 1.018 transfer to keg