Batch	233
Style	Joken savuolut

2023-12-20

Fermentables

• 3200 g Savo Malt Vienna 8 EBC
• 2000 g Viking malt Cherry Smoked 10 EBC
• 1000 g Weyermann Wheat 4 EBC

Hops

• 40 min 20 g Sabro 13.6%

Yeast

• Safale US05 slurry from batch 231

Starter

• No starter

Mash

• 21 l water
• 5 min at 60-67°C
• 35 min at 67°C

Sparge

• 7 l 87°C water

Boil

• 45 min

Cooling

• Cool to 23°C
• OG: 1.050

Pitching

• Transfer 21 l wort on yeast cake

Fermentation

• At 22°C

2024-01-27

Packaging

• FG: 1.010
• 18 l to keg #1
• 2.5 l bottles, 1 brewferm 0.5 l carbonation drop per bottle