| Batch | 161 |
|---|---|
| Style | Weizen bock |
2019-12-11
Fermentables
- 3600 g Viking malt pilsner 4 EBC
- 2500 g Viking malt wheat 5 EBC
Hops
- 60 min 10 g Pekko 15.8%
Mash
20 l water 1 ml ascorbic acid 60 min 67C
Sparge
8 l 78C water 1 ml ascorbic acid
Boil
60 min
Cooling
cool to 24C transfer 18 l to fermentation vessel OG: 1.070
Pitching
Schneider Weisse Tap 6 starter from lab
Fermentation
at room temperature (~25C)
2019-12-19
SG: 1.020 Bottle 16 L + 180 g glucose