Batch	247
Style	Split batch pils

2024-08-01

Fermentables

• 3700 g Pehkolan Pilsner ? EBC
• 3000 g Sladovna Bruntal Pilsen Malt 4.2 EBC
• 200 g Weyermann Melanoidin

Hops

• 45 min 42 g Magnum 13%

Yeast

• A: Wyeast 2124 Bohemian lager ? g ?
• B: LALLEMAND LalBrew® NovaLager yeast cake from batch 245

Starter

• A: 1 l 1.041 wort at 27°C
• Ferment 10 days at room temperature
• FG: 1.011
• B: No starter

Mash

• 20 l water
• 60 min at 67°C

Sparge

• 15 l 85°C water

Boil

• 60 min

Cooling

• Cool to 22°C
• OG: 1.058

Pitching

• A: Transfer 1 l to starter
• Add 0.2 l tap water
• A: Transfer 10 l to kegmenter
• Add 1 l tap water
• OG: ~1.053
• Cool to 14°C in fridge
• B: Transfer 15 l on yeast cake
• Add 2 l tap water
• OG: ~1.051

Fermentation

• A: Open fermentation At 14°C
• B: In garage at ~22°C

2024-08-04

• A: Add lid and airlock to kegmenter
• B: SG: 1.013

2024-08-18

• B: Transfer to keg
• Add 55 g sugar

2024-08-27

• A: Transfer to bottles
• AA: 1 block of sugar per bottle
• AB: 2 blocks of sugar per bottle