Batch	234
Style	Stout

2024-01-26

Fermentables

• 4000 g Savo Malt Vienna 5 EBC
• 3000 g Avangard Munich Dark 20-32 EBC
• 900 g Ypäjän vehnämylly ohraryyni
• 400 g Viking Malt Roast Barley 900 EBC
• 400 g Weyermann Carabohemian 170-200 EBC

Hops

• 45 min 63 g Cascade 7.5%

Yeast

• 2l Safale US05 slurry from batch 233

Starter

• No starter

Mash

• 20 l water
• 60 min at 67°C

Sparge

• 7.5 l 80°C water

Boil

• 60 min

Cooling

• Cool to 22°C
• OG: 1.064

Pitching

• Transfer 20 l wort on yeast cake

Fermentation

• At 22°C

2024-03-19

• Temperature: 23°C
• SG: 1.014

2024-03-25

• FG: 1.013
• Transfer 19.5 l to 0.5 l bottles
• 2 g table sugar per bottle