Batch	194
Style	Kylmä pimeä märkä

2022-04-02

Fermentables

• 2000 g Weyermann Beech Smoked 6 EBC
• 1000 g Pehkola Pils 4 EBC
• 1000 g Viking Malt Cara Pale 8 EBC
• 500 g Viking Malt Wheat 5 EBC
• 500 g Viking Malt Roast Barley 900 EBC

Hops

• 50 min 20 g Hallertau Tradition 6.3%

Mash

27 l water 25 min 45°C to 67°C 25 min at 67°C 10 min 67°C to 80°C

Sparge

No sparge

Boil

55 min

Cooling

Cool to 24°C Transfer 21 l to Fermenter OG: 1.040

Pitching

• 11.5 g Safale S-04 BB 03/2021
• 7 g Coopers DIY beer

Fermentation

At room temperature, ~19°C

2022-05-03

Packaging

FG: 1.012

• 2.5 l to 0.5 l bottles, 3 g table sugar per bottle
• 17 l to keg