Batch	248
Style	Fresh hop IPA

2024-08-05

Fermentables

• 4900 g Pehkolan pilsner ? EBC
• 1100 g Cara body ? EBC
• 1000 g Savo malt dark ? EBC

Hops

• 50 min 450 g Fresh local hops from talon kulma (in mesh bag)

Yeast

• LALLEMAND LalBrew® Nottingham yeast cakefrom batch 246

Starter

• No starter

Mash

• 20 l water
• 60 min at 67°C

Sparge

• 9 l 80°C water

Boil

• 60 min

Cooling

• Cool to 20°C
• OG: 1.067

Pitching

• Transfer 19 l on yeast cake

Fermentation

• At ~20°C

2024-08-26

• Transfer to bottles
• A: 1 carbonation drop per bottle
• B: 1 block of sugar per bottle
• C: 2 blocks of sugar per bottle