Batch	267
Style	PASkalja part II

2025-05-24

Fermentables

• 3000 g Weyermann Pale Ale 5.5-7.5 EBC
• 3000 g VM Munich Light 14-18 EBC
• 1100 g VM Wheat 5 EBC
• 900 g VM Pilsner 3.0-4.5 EBC

Hops

• A: 45 min 33 g Polish Magnum 14%
• B: 50 min 22 g Polish Magnum 14%

Yeast

• A: Add the wort to batch 266A
• B: 11.5 g Pinnacle Heritage Pilsner, BB: 12/2026

Starter

• A: No starter
• B: ~0.5 l wort from batch A
• ~1.5 l tap water
• ferment ~14h at ~22°C

Mash

• 20 l water
• 60 min at 67°C

Sparge

• A: No sparge
• B: Sparge the mash from batch A with 22 l ~80°C water. Use the wort collected from sparging for batch B.
• B: Volume before boil: 21 l
• B: SG before boil: 1.038

Boil

• A: 60 min
• B: 60 min

Cooling

• A: Cool to 14°C
• OG: 1.099
• B: Cool to 30°C
• B: Transfer ~21 l to fermnenter 6
• OG: 1.044
• Additional passive cooling at ~11°C overnight

Pitching

• A: Transfer ~12 l on top of the first brew (batch 266A) (fermenter 2)
• B: Pour starter in to wort

Fermentation

• In garage at ~14°C