Batch	252
Style	Vehnäbisse

2024-10-06

Fermentables

• 2000 g Weyermann Wheat 3-5 EBC
• 2000 g VM Pilsner 3-4.5 EBC

Hops

• 45 min 17 g Magnum 13%

Yeast

• Wyeast 3068 Weihenstephan Weizen, BB:27/10/2024

Starter

• No starter

Mash

• 20 l water
• 45 min at 67°C

Sparge

• 9 l 94°C water
• Sparing took 2 hours

Boil

• 60 min

Cooling

• Cool to 27°C
• Transfer 21 l to fermenter
• OG: 1.032
• 3h passive colling to 25°C

Pitching

• Yeast was activated 3.5 h before pitching
• Pitch yest into wort

Fermentation

• Open fermentation at room temperature ~23°C

2024-10-10

• Harvest some yeast
• Close the fermentation vessel

2024-11-06

• FG: 1.000
• Transfer 18 l to keg
• 0.5 l to bottle, 2 blocks of sugar