Batch	272
Style	Pilsner split batch

2025-08-01

Fermentables

• 5000 g Weyermann pale ale 5.5-7.5 EBC

Hops

• 30 min 48 g Polish Magnum 14%

Yeast

• A: Pinnacle Heritage Pilsner yeast cake from batch 269
• B: 11.5 g Saflager W34/70, BB: 05/2027

Starter

• No starter

Mash

• 20 l water
• 15 ml 33% calcium cloride
• 20 ml gypsum
• 45 min at 67°C

Sparge

• 16 l 85°C water

Boil

• 60 min

Cooling

• Cool to 18°C
• OG: 1.044

Pitching

• A: Transfer 15 l on yeast cake (fermenter 6)
• B: Transfer 12 l on yeast cake (fermenter 7)
• B: Sprinkle yeat on wort, wait ~10 min
• B: shake the fermenter to aerate wort and mix yeast in

Fermentation

• A: At 15°C
• B: At room temperature, ~23°C

2025-09-16

• A: Transfer to keg

2025-09-24

• B: Temperature 13°C
• B: Transfer to keg
• B: FG: 1.007