2025-05-23
Fermentables
- 5500 g VM Pilsner 3.0-4.5 EBC
- 1000 g VM Munich Light 14-18 EBC
- 1000 g VM Cara body ? EBC
- 400 g VM Roast Barley
Hops
- A: 50 min 29 g Polish Magnum 14%
- B: 50 min 19 g Polish Magnum 14%
Yeast
- A: ~4 l Lallemand LalBrew Nottingham yeast cake from batch 264
- B: ~4 l Lallemand LalBrew Novalager yeast cake from batch 265
Starter
Mash
- 20 l water
- 60 min at 67°C
Sparge
- A: No sparge
- B: Sparge the mash from batch A with 20 l ~80°C water. Use the wort collected from sparging for batch B.
- B: Volume before boil: 18l
Boil
Cooling
- A: Cool to 22°C
- OG: 1.089
- B: Cool to 17°C
- OG: 1.047
Pitching
- A: Transfer ~11 l on yeast cake (fermenter 2)
- B: Transfer ~l7 on yeast cake (fermenter 5)
Fermentation
- A: In garage at ~14°C
- B: In fridge at 14°C
2025-05-24
- A: Add the second part of the batch in to the fermenter (267A)
2025-06-13
- B: FG: 1.012
- Transfer to bottles
- 1 block sugar per bottle