Batch	260
Style	Mörköstout

2025-01-10

Fermentables

• 4000 g VM Pilsner 4 EBC
• 3000 g VM Munich Light 14-18 EBC
• 250 g VM Roast Barley 900-1300 EBC
• 200 g VM Caramel 100 EBC

Hops

• A: 50 min 22 g Polish Magnum 14%
• B: 30 min 15 g Polish Magnum 14%

Yeast

• A: Pinnacle Heritage Americal ale yeast cake from batch 258B
• B: 11.5 g Safale US-05, BB: 07/2026

Starter

• No starter

Mash

• 20 l water
• 67 min at 67°C

Sparge

• A: No sparge, use only the wort collected before sparging
• B: Sparge with 17l ~80°C water and collect the wort in bucket

Boil

• A: 60 min
• B: After A has been boiler, clean the kettle and pour B to kettle
• Boil 35 min

Cooling

• A: Cool to 21°C
• OG: 1.091
• Transfer ~12 l to kegmenter
• B: Cool to 20°C
• OG: 1.049
• Transfer ~15 l to kegmenter

Pitching

• B: Sprinkle yeast on wort
• wait 15 min
• Shake the kegmenter to mix yeast into wort

Fermentation

• At room temperature, ~22°C

2025-02-06

• B: FG: 1.010
• Transfer to keg
• A: Add spunding valve

2025-02-21

• A: SG: 1.014

2025-02-26

• A: FG: 1.014
• Transfer to bottles
• 1 ml table sugar per 0,5 l bottle