Batch	176
Style	Dark beer

2020-10-08

Fermentables

• 2500 g VM Munich Light 16 EBC
• 1500 g Weyermann Beech Smoked 6 EBC
• 1000 g VM Wheat 4 EBC
• 1000 g VM Cara pale 8 EBC
• 300 g VM Roast Barley 900 EBC

Hops

• 55 min 17 g Pekko 15.8%

Mash

60 min 67°C 22 l water 0.5 ts calcium chloride

Sparge

8l 78°C water

Boil

60 min

Cooling

Cool to 28°C OG: 1.050 transfer 23 l to fermentation vessel additional cooling on balcony, 1h to 25°C

Pitching

1 dl TAP6 starter from batch 169 1 dl conan slurry

Fermentation

at room temperature, ~22°C

2021-01-11

FG: 1.010

19 l to keg 4 liters to bottles, 2 blocks of sugar per 0.5 l bottle