Batch	257
Style	Pilsu

2024-12-14

Fermentables

• 5000 g VM Pilsner 4 EBC
• 160 g Weyermann Melanoidin 70 EBC

Hops

• 50 min 92 g Saaz 3.4%

Yeast

• W34/70 yeast cake from batch 256

Starter

• No starter

Mash

• 20 l water
• 15 ml Caclium chloride 33%
• 1 tsp gypsum
• 15 min at 60-67°C
• 45 min at 67°C

Sparge

• 15 l 80°C water
• 1 tsp gypsum

Boil

• 60 min

Cooling

• Cool to 27°C
• Take 3 l of wort for starter for next batch
• Cool to 18°C
• OG: 1.042

Pitching

• Transfer 25 l on yeast cake
• Did not stir the wort/yeast

Fermentation

• At room temperature, ~23°C
• No sign of activity during first 24h of fermentation

2025-01-09

• FG: 1.010
• 19l to keg
• 6 l to bottles, 2 sugar blocks per bottle