Batch	223
Style	Pilsner

2023-08-05

Fermentables

• 4200 g Viking Malt Pilsner 4 EBC

Hops

• 48 min 35 g Saaz 5.2%

Yeast

• 11.5 g Fermolager W, BB: 1/2024

Starter

• No starter

Mash

• 20 l water
• 60 min at 67°C

Sparge

• 9 l 79°C water

Boil

• 60 min

Cooling

• Cool to 19°C
• OG: 1,041
• Transfer 22 l to Fermenter
• Additional passive cooling overnight to 15°C

Pitching

• Sprinkle yest on wort

Fermentation

• At 15°C

2023-09-04

• Transfer to keg
• FG: 1.006