Batch	259
Style	Savuolut

2025-01-09

Fermentables

• 4000 g VM Cherry Smoked 10 EBC
• 2000 g VM Munich Light 14-18 EBC

Hops

• 40 min 22 g Polish Magnum 14%

Yeast

• W34/70 yeast cake from batch 257

Starter

• No starter

Mash

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

Sparge

• 13 l 80°C water
• 2 tsp gypsum

Boil

• 50 min

Cooling

• Cool to 21°C
• OG: 1.042

Pitching

• Transfer 27 l on yeast cake (fermenter 5)

Fermentation

• At room temperature, ~22°C

2025-02-09

• FG: 1.009
• Transfer 19 l to keg
• 50 g sugar
• 8 l to bottles
• 1 block of sugar per bottle