Batch	274
Style	Tammer-Sahti

2025-09-16

Fermentables

• 5700 g Weyermann Pale ale 4-7 EBC
• 1000 g VM Pale ale 5.5-7.5 EBC
• 1000 g VM Cherry Smoked 10 EBC
• 1000 g Cara body ? EBC
• 1000 g VM Cookie 40-60 EBC

Hops

• No hops

Yeast

• Half of Mangrove Jack's M20 Bavarian wheat yeast cake from batch 268

Starter

• 2 l water
• 200 g DME
• Boil water
• Mix DME in water
• Cool to 33°C
• Mix yeat slurry in to wort
• Ferment 18h at room temperature

Mash

• 20 l water
• 60 min at 67°C

Sparge

• 9 l 76°C water

Boil

• 30 min

Cooling

• OG: 1.076
• Cool to 24°C
• Transfer 19 l to fermenter

Pitching

• Pitch starter into wort

Fermentation

• At room temperature ~22°C

2025-09-20

• Move fermenter to garage, ~14°C

2025-09-24

• Fermentation temperature: ~13°C
• SG: 1.026

2025-09-30

• Fermentation temperature: ~12°C
• SG: 1.024

2025-10-01

• Turn on heating
• Fermentation temperature: ~15°C

2025-10-02

• Fermentation temperature: ~17°C

2025-10-06

• SG: 1.020
• Fermentation temperature: ~19°C