Batch	254
Style	Vehnäinen stout

2024-11-10

Fermentables

• 2630 g Avangard Munich Malt 20-32 EBC
• 2000 g Viking Malt Pilsner 4 EBC
• 1000 g Viking Wheat 4 EBC
• 400 g Roast Barley 900-1300 EBC
• 300 g Weyermann Carabohemian 170-200 EBC
• 200 g Viking Malt Caramel 100 EBC

Hops

• 90 min 35 g Mosaic 12.4%
• 45 min 20 g Mosaic 12.4%

Yeast

• Wyeast 3068 Weihenstephan Weizen from batch 252

Starter

• 2 l wort from batch 252
• ferment 4 days at ~23°C

Mash

• 20 l water
• 60 min at 67°C

Sparge

• 9 l 78°C water

Boil

• 90 min
• Pre-boil volume: 24 l
• Pre-boil SG: 1.050
• SG after 60 min: 1.056
• SG after 90 min: 1.062

Cooling

• Cool to 21°C
• Transfer 18 l to fermenter

Pitching

• Pitch starter into wort

Fermentation

• At ~23°C

2024-11-24

• FG: 1.011
• Transfer to bottles
• 1 sugar block per 0.5 l bottle