| Batch | 159 |
|---|---|
| Style | Pilsner |
2019-12-03
Fermentables
- 4000 g Viking malt Pilsner 4 EBC
- 500 g Viking malt Wheat 4 EBC
Hops
- 60 min 100 g saaz, whole cones, 2% aa
Mash
20 l water, 1 ml ascorbic acid, 7 g calcium chloride 0-30 min: 40°C to 67°C 30-60 min: 67°C
Sparge
8 l 80°C water
Boil
60 min
Cooling
Cool to 28C circulation pump was stuck transfer 19.5 l to fermenting vessel OG: 1,050 additional cooling in fridge, 10 h to 13.4°C
Pitching
Unknown lager yeast starter
Fermentation
in fridge, 12°C
2020-01-02
FG: 1,015 transfer 18l to keg