Batch	239
Style	Split batch pilsner

2024-05-16

Fermentables

• 3900 g Savo malt pilsner 4 EBC
• 2400 g Savo malt vienna 7-10 EBC

Hops

• 42 min 120 g Saaz 2.9%

Yeast

• A: Yeast cake from batch 238B
• B: 11.5 g Fermentis saflager W34/70

Starter

• No starter

Mash

• 20 l water
• 1 ml CaCl flakes
• 60 min at 50-67°C

Sparge

• 19 l ~80°C water

Boil

• 60 min

Cooling

• Cool to 17°C
• OG: 1.041

Pitching

• A: Transfer 16 l on yeast cake
• B: Transfer 14 l to fermenter
• B: Sprinkle yeast on wort. After ~15 shake the fermenter to mix yeast into wort.

Fermentation

• A: At 14°C
• B: At garage temperature, ~17°C

2024-05-26

• B: FG: 1.011
• B: Transfer to keg

2024-06-09

• A: FG: 1.012
• A: Transfer to keg