Batch	227
Style	Munich dunkel

2023-10-21

Fermentables

• 3000 g Avangard Munich Dark 20-32 EBC
• 2000 g Savo malt Pilsner 4 EBC
• 300 g Weyermann Carabohemian 170-220 EBC

Hops

• 30 min 23 g Magnum 13%

Yeast

• Novalager yeast cake from batch 226

Starter

• No starter

Mash

• 20 l water
• 30 min at 67°C

Sparge

• 7 l 80°C water

Boil

• 40 min

Cooling

• Cool to 17°C
• OG: 1.050

Pitching

• Transfer 23 l on yeast cake

Fermentation

• At ~13°C

2023-11-02

• SG: 1.015

2023-11-27

• Temperature: 2.7°C
• FG: 1.013
• 5 l to bottles, one 375 ml carbonation drop per bottle
• 19 l to keg