Batch	167
Style	Stout

2020-03-15

Fermentables

• 2500 g Viking Malt Munich Light 16 EBC
• 1500 g Viking Malt Pilsner 4 EBC
• 800 g Viking Malt Caramel 100 EBC
• 400 g Viking Malt Roasted Barley 1300 EBC
• 400 g Château Chocolate Wheat 950 EBC

Hops

• 55 min 120 g Fresly frozen hops from Anttila

Mash

25 l water 60 min 67C

Sparge

no sparge

Boil

60 min

Cooling

cool to 22C transfer 17 l to fermentation vessel OG: 1,055

Pitching

~2dl tap 6 slurry from batch 165 Conan starter from lab

Fermentation

at room temperature, 19C

2020-04-14

cold crash at 12C

2020-04-16

FG: 1.020 Bottled 20 l ~1.5 ml sugar / 0.5 l bottle