Batch	209
Style	Savu Kveik

2023-01-15

Fermentables

• 2000 g Viking Malt beech smoked 10 EBC
• 2000 g Pehkolan Pilsner 4 EBC
• 1500 g Savo Malt Vienna 8.5 EBC
• 1000 g Birkkala luomuspeltti ? EBC

Hops

• 60 min 29 g Saaz 5.2%
• 55 min 35 g Saaz 5.2%

Yeast

• 1 l Omega Yeast Lutra Kveik trub/wort from bottom fermenter of batch 208

Starter

• Add 0.5 l wort (36°C) and 0.25 l cold tap water to slurry
• Ferment for 5 hours

Mash

• 20 l water
• 60 min at 67°C

Sparge

• 9 l 77°C water

Boil

• 60 min

Cooling

• Circulation pipe was partially blocked during cooling
• Cool to 36°C
• OG: 1.060
• Transfer 19 l to fermenter
• Additional passive cooling for 5 hours to 26°C while starter was fermenting

Pitching

• Pitch starter to wort

Fermentation

• At room temperature, ~22°C

2023-02-12

• SG: 1.005
• Transfer to keg