Batch	163
Style	ESB

2020-02-06

Fermentables

• 4300 g Viking Malt Pilsner 4 EBC
• 700 g Viking Malt Cara Pale 8 EBC
• 230 g Viking Malt Cara Sweet 75 EBC
• 120 g Viking Malt Cookie 50 EBC
• 120 g Viking Malt Choco light 300 EBC

Hops

• 60 min 50 g EKG 5,6%

Mash

• 21 l water
• 1 ml ascorbic acid
• 1 tsp gypsum

0-30 min: 63°C to 67°C 30-60 min: 67°C

Sparge

8l 78°C water, 1 ml ascorbic acid

Boil

60 min

Cooling

cool to 30°C transfer 20l to fermentation vessel OG: 1.059 additional cooling in balcony, 1h at -5°C to ??

Pitching

Starter:

• Old Conan starter
• 110 g DME
• 1 l 25 water

ferment starter at 24°C for 24h

Fermentation

in fridge at 19°C

2020-03-02

SG: 1.015

Dry hopping

53 g EKG pellet 5,6%

2020-03-04

FG: 1.014 18 l to keg 1.5 l to bottles, 5 g glucose