Batch	235
Style	Low alcohol pils

2024-01-28

Fermentables

• 6000 g Savo malt Pilsner 4 EBC
• 260 g Weyermann Melanoidin 60-80 EBC

Hops

• 51 min 45 g Saaz 3.6%

Yeast

• Saflager S-189 slurry from batch 232

Starter

• No starter

Mash

• 20 l water
• 300 min at 10-15°C without circulation
• 60 min at 16°C with circulation

Sparge

• 8 l 20°C water

Boil

• 60 min

Cooling

• Cool to 20°C
• OG: 1.016

Pitching

• Transfer 20 l wort on yeast cake

Fermentation

• At 14°C

2024-02-25

• Transfer to keg
• 2 l to bottles
• FG: 1.007