Batch	246
Style	Irish Red Ale

2024-07-24

Fermentables

• 4400 g Sladovna Bruntal Pilsen 4.2 EBC
• 300 g VM Caramel 100 EBC
• 300 g Avangard Munich Dark 20-32 EBC
• 70 g VM Roast Barley 900-1300 EBC

Hops

• 60 min 30 g Perle 5.3%
• 15 min 25 g Fuggle 4.1%

Yeast

• LALLEMAND LalBrew® Nottingham yeast cakefrom batch 244

Starter

• No starter

Mash

• 20 l water
• 60 min at 67°C

Sparge

• 9 l 80°C water

Boil

• 60 min

Cooling

• Cool to 19°C
• OG: 1.049

Pitching

• Transfer 22 l on yeast cake

Fermentation

• At ~22°C

2024-08-05

• FG: 1.012
• 21 l to bottles
• 1 carbonation drop per bottle