Batch	195
Style	Helles

2022-05-07

Fermentables

• 2000 g Pehkolan Pilsner 5 EBC
• 1000 g Weyermann Melanoidin 70 EBC
• 500 g Viking malt Cara pale 8 EBC
• 500 g Viking malt Wheat 5 EBC

Hops

• 50 min 50 g Hallertau Hersbrucker pellet 2.5%

Mash

• 20 l water
• 60 min at 67°C

Sparge

7 l 71°C water

Boil

60 min

Cooling

Cool to 23°C Transfer 19 l to keg OG: 1.036 Additional passive cooling in garage, ~12°C

Pitching

• Starter
• 0.5 slurry from batch 190
• 200 g DME
• 2 l water
• Ferment at room temperature for 3 days
• cool to 12°C
• save 1 l of starter for next batch
• add 1 l of fresh wort to starter

Fermentation

In garage, at 12°C

2022-06-02

• SG: 1.015
• Move to fridge for Cold crash

2022-06-04

• SG: 1.014
• Remove trub from bottom of the keg
• Move to garage for pressurized secondary fermentation