| Batch | 169 |
|---|---|
| Style | Hefeweizen |
2020-05-17
Fermentables
- 3000 g Viking Malt Wheat 4 EBC
- 2100 g Viking Malt Pilsner 4 EBC
Hops
- 60 min 12 g Pekko pellet 15.8%
Mash
60 min at 67°C
Sparge
9l 78°C water
Boil
60 min
Cooling
Passive cooling on balcony, 9 h to 23°C transfer 20 l to fermentation vessel OG 1.044
Pitching
Tap 6 slurry from batch 165 starter: 1 l water, 2 dl spray malt, ferment at room temp for 24h+
Fermentation
At room temperature
2019-06-09
bottle ~20l 2 blocks (~3.6 g) table sugar per bottle