Batch	237
Style	Märzen

2024-03-21

Fermentables

• 6000 g Savo malt Vienna 7-10 EBC

Hops

• 39 min 52 g Hallertau Perle 5.3%

Yeast

• W34/70 Yeast cake from batch 236

Starter

• No starter

Mash

• 25 l water
• 30 min at 59-67°C

Sparge

• 8 l 94°C water

Boil

• 44 min

Cooling

• Cool to 20°C
• OG: 1.040

Pitching

• Transfer 27 l on yeast cake

Fermentation

• At 12°C

2024-04-21

• Transfer to kegs