| Batch | 166 |
|---|---|
| Style | Pilsner |
2020-03-04
Fermentables
- 4000 g Viking Malt Pilsner 4 EBC
- 900 g Viking Malt Cara pale 8 EBC
Hops
- 55 min 50 g Saaz pellet 3.4 %
- 0 min ~100 g Vanlose hop cone
Mash
- 20 l water
- 7 g Calcium chloride 60 min 67°C
Sparge
- 9 l 75C water
- 0.5 tsp gypsum
Boil
60 min
Cooling
cool to 25°C OG: 1.052 transfer 20 l to fermentation vessel additional cooling on balcony (~0°C) overnight
Pitching
unknown lager yeast starter: 2l water + 220 g DME ferment at 25°C for 36 hours ferment at 10°C for 12 hours
Fermentation
in fridge, 10°C
2020-03-12
raise thermostat temperature to 11C
2020-03-13
raise thermostat temperature to 12C
2020-03-15
raise thermostat temperature to 13C
2020-03-16
raise thermostat temperature to 14C
2020-03-17
raise thermostat temperature to 15C