Batch	282
Style	Pale ale

2026-02-07

Fermentables

• 4550 g Viking malt pale ale 4-7 EBC
• 650 g Viking malt wheat 5 EBC

Hops

• Primary kettle: 40 min 33 g Perle 6.4%
• Secondary kettle: 40 min 33 g Perle 6.4%

Yeast

• A: Lallemand nottingham yeast cake from batch 281
• B: 10 g Mangrove Jack’s M12 Kveik, BB: 06/2026

Starter

• No starter

Mash

• 20 l water
• 60 min at 60-67°C

Sparge

• 9 l 80°C water
• Collect ~15l to secondary kettle
• 15 l 67°C water

Boil

• Primary kettle: 45 min
• Secondary kettle: 45 min

Cooling

• Primary kettle: Cool to 24°C
• Secondary kettle: Passive coolng at -20°C, 8h to 4°C
• Primary OG: 1.023
• Secondary OG: 1.055

Pitching

• B: Transfer 20 l from primary kettle to fermenter
• Sprinkle yeast on wort
• wait 10 min
• shake the fermenter to mix yeast into wort
• A: Transfer rest of primary kettle (8.5 l) on yeast cake
• Add wort from secondary kettle (9 l) after 8 hours

Fermentation

• At ~22°C

2026-03-01

• At ~17°C

2026-03-08

• A: transfer 18l to keg
• A: OG: 1.009
• B: transfer 19l to keg
• B: OG: 1.007
• B: add 75 g sugar