| Batch | 158 |
|---|---|
| Style | Stout |
2019-11-20
Fermentables
- 2400 g Viking malt Pale ale 5 EBC
- 2400 g Viking malt Munich light 16 EBC
- 300 g Viking malt Cookie 50 EBC
- 220 g Viking malt Crystal 150 EBC
- 1300 g Viking malt Wheat 4 EBC
Hops
- 20 min 30 g pekko 15.8%
Mash
20 l water, 1 ml ascorbic acid 60 min 67C
Sparge
no sparge
Boil
60 min
Cooling
25 min to 30C transfer 12.5 l to fermentation vessel OG: 1.090 additional cooling in basement
Pitching
TAP6 starter, Conan starter, 1l water 115 g DME ferment at 25C for 12 h
Fermentation
in basement, ~20C
2019-12-02
SG: 1.031
2019-12-15
move fermenter to cellar, 12C
2019-12-18
FG: 1.030 10 l to bottles, 50 g glucose dissolved to ~3dl boiling water