Batch	228
Style	Tumma olut

2023-11-04

Fermentables

• 5000 g Savo malt Pilsner 4 EBC
• 660 g Weyermann Wheat 4 EBC
• 500 g Weyermann Carabohemian 170-220 EBC
• 125 g VM Roast barley 900 EBC

Hops

• 30 min 36g Magnum 13.0%

Yeast

• 2 dl safale slurry from batch 219

Starter

• 1 l water
• 100 g DME
• Mix DME to boiling water
• Cool to 27°C
• Add yeast slurry
• Ferment at 22°C for 24 h

Mash

• 20 l water
• 45 min at 63-67°C

Sparge

• 15 l 78°C water

Boil

• 40 min

Cooling

• Cool to 25°C
• OG: 1.046
• Transfer 27 l to fermenter

Pitching

• Pour starter into wort

Fermentation

• At room temperature, ~22°C

2023-12-03

Bottling

• FG: 1.010
• One Coopers 375 ml carbonation drop per 500 ml bottle