Batch	164
Style	Porter

2020-02-19

Fermentables

• 5600 g Viking Malt Pilsner 4 EBC
• 600 g Viking Malt Cara 100 EBC
• 300 g Viking Malt Choco 1000 EBC
• 300 g Château chocolate wheat 950 EBC
• 300 g Viking Malt Choco light 300 EBC

Hops

• 55 min 21 g Pekko pellet 15.8%

Mash

• 20 l water
• 1 tsp gypsum 60 min 67°C

Sparge

• 8 l 78C water
• 1 tsp gypsum

Boil

60 min

Cooling

cool to 30°C clarify 1 h transfer 17 l to fermentation vessel 2. additional cooling overnight on balcony OG: 1.083

Pitching

Unknown lager yeast slurry from batch 162

Fermentation

in cellar, ~11C

2020-02-21

wort temperature 14°C

2020-03-17

dry hop with 150g very old Anttila hops

2020-03-18

16 l to bottles prime with 33 g glucose