| Batch | 175 |
|---|---|
| Style | Munich dunkel |
2020-09-01
Fermentables
- 2100 g Weyermann Bohemian Pilsner 4 EBC
- 1900 g VM Munich light 16 EBC
- 500 g VM Wheat 4 EBC
Hops
- 50 min 55 g Saaz 3.2%
Mash
20 l water 15 ml calcium chloride 60 min 67°C
Sparge
8 l water, 80°C 5 ml calcium chloride
Boil
60 min
Cooling
cool to 25°C Transfer 20 l to fermentation vessel OG: 1,046 Additional passive cooling on balcony, ~12 hours to ~12°C
Pitching
Lager yeast cake from batch 174A
Fermentation
At cellar, ~9°C
2020-20-08
Temperature ~6°C FG: 1.014 Transfer to keg