| Batch | 157 |
|---|---|
| Style | Rauchbier |
2019-11-10
Fermentables
- 2500 g Viking malt Beech Smoked 7 EBC
- 2000 g Viking malt Munich Light 16 EBC
- 200 g Viking malt Crystal 150 EBC
- 100 g Viking malt Choco light 400 EBC
Hops
- 50 min 73 g Vanlose wild hops
Mash
20 l water 1 ml ascorbic acid 7 g calcium chloride
Sparge
8 l 75C water 1 ml ascorbic acid
Boil
60 min
Cooling
cool to 25C OG: 1.054 transfer 20 l to fermentation vessel additional cooling in fridge: 12 h to 12C
Pitching
1 dl W34/70 Slurry from batch 151(?) 100 g DME 1 l water ferment starter at 24C for 12 h
Fermentation
In fridge, 12C
2019-11-29
transfer 18 l to keg 2 l to bottles, prime with 2 blocks of sugar per bottle