Batch	276
Style	Tango Pale ale

2025-10-02

Fermentables

• 3900 g VM Pale Ale 4-7 EBC
• 400 g VM Cookie 40-60 EBC
• 500 g Korpelan Myllyn rikottu ohraryyni ? EBC, BB: 09/2016

Hops

• 22 min 57 g Tango 7.2%

Yeast

• Lallemand LalBrew Nottingham yeast cake from batch 273

Starter

• No starter

Mash

• 20 l water
• 1 tsp gypsum
• 20 min at 57-67°C
• 25 min at 67°C

Sparge

• 7 l 85°C water
• 1 tsp gypsum

Boil

• 32 min

Cooling

• Cool to 25°C
• OG: 1.048
• Additional passive cooling at ~8°C for 1 hr

Pitching

• Transfer 23 l on yeast cake

Fermentation

• In heated garage, at ~17°C

2025-11-06

• FG 1.010
• Transfer 19 l to keg