Batch	244
Style	Hüll melon pale ale

2024-07-13

Fermentables

• 3000 g Sladovna Bruntal Pilsner 4.2 EBC
• 630 g VM Caramel 30 EBC
• 500 g Weyermann Wheat 3-5 EBC
• 300 g VM Caramel 100 EBC

Hops

• 55 min 18 g Citra 13.8%
• 55 min 14 g Magnum 13%
• 1 min 50 g Hüll Melon 5.5%

Yeast

• 11 g LALLEMAND LalBrew® Nottingham, BB: 01/2026

Starter

• 1 l wort
• 17 h at 21°C

Mash

• 20 l water
• 60 min at 67°C

Sparge

• 9 l 78°C water

Boil

• 60 min

Cooling

• Cool to 21.5°C
• OG: 1.040
• Transfer 21 l to fermenter

Pitching

• Pitch starter into wort after 17 h

Fermentation

• At ~21°C

2024-07-24

• FG: 1.009
• Transfer 19 l to keg
• 4 l to bottles