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---
batch: 153
style: Hefe Weizen
---

2019-08-22
==========

Fermentables
------------
* 2400 g Viking Malt Wheat 4 EBC
* 2000 g Viking Malt Pale Ale 5 EBC

Hops
----
* 40 min 6 g Pekko 15,8%

Mash
----
20 l water, 1 ml ascorbic acid
60 min 67°C

Sparge
------
9l 78°C water, 1 ml ascorbic acid

Boil
------
45 min

Cooling
-------
25°C
transfer 22 l to fermenter after 20 min
OG:1,039

Pitching
--------
3 dl Schneider Weisse Tap 6 slurry

Fermentation
------------
In cellar, 18°C

2019-09-09
==========
FG: 1,012
21 l to bottles, prime with 80 g glucose