| Batch | 278 |
|---|---|
| Style | Savuolut |
2025-11-06
Fermentables
- 2000 g Weyermann Beech Smoked 4-8 EBC
- 2000 g VM Munich Dark 20-24 EBC
- 900 g VM Pale Ale 4-7 EBC
- 800 g VM Cara body ? EBC
Hops
- 35 min 22 g Magnum 13.3%
Yeast
- Lallemand LalBrew Nottingham yeast cake from batch 276
Starter
- No starter
Mash
- 20 l water
- 35 min at 67°C
Sparge
- 10 l 82°C water
Boil
- 50 min
Cooling
- Cool to 21°C
- OG: 1.052
Pitching
- Transfer 23 l on yeast cake
- Fermenter 5
Fermentation
- At ~12°C