Batch	261
Style	Pilsu

2025-02-06

Fermentables

• 4000 g VM 3.0-4.5 EBC
• 125 g Weyermann Melanoidin 60-80 EBC

Hops

• 50 min 63 g Spalter select 4.5%

Yeast

• Mangrove Jack's Bavarian Lager M76 slurry from batch 258A

Starter

• No starter

Mash

• 15 l water
• 15 ml Calcium chloride 33%
• 1 tsp gypsum
• 45 min at 67°C

Sparge

• 15 l 80°C water
• 1 tsp gypsum

Boil

• 60 min

Cooling

• Cool to 18°C
• OG: 1.048

Pitching

• Transfer 22 l on yeast cake

Fermentation

• At ~8°C

2025-02-21

• SG: 1.020
• Transfer to fermenter 5 for secondary fermentation

2025-03-15

• Temperature: 10°C
• SF: 1.014
• Transfer to keg