Batch	225
Style	Split Batch Helles

2023-09-25

Fermentables

• 5000 g Savo Malt Pilsner 4 EBC
• 2000 g Savo Malt Vienna 8 EBC

Hops

• 55 min 20 g Magnum 13%

Yeast

• A: Fermolager W yeast cake from batch 224
• B: 11 g Lallemand Novalager, BB: 07/2024

Starter

• No starter

Mash

• 20 l water
• 60 min at 67°C

Sparge

• 17 l 55°C water

Boil

• 60 min

Cooling

• Cool to 17°C
• OG: 1.052

Pitching

• A: Transfer 17 l on yeast cake
• B: Transfer ~10 l to kegmenter

Fermentation

• A: Temperature controlled at 14°C
• B: Open fermentation at ~15°C

2023-09-27

• B: Close the fermenter with and add airlock

2023-10-03

• B: FG 1.011
• Steal some yeast for next batch
• Move keg to fridge

2023-10-03

• A: FG 1.010
• Transfer to keg
• Prime with 27 g table sugar
• Ferment in room temperature