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---
batch: 154
style: Anttila Pils
---

2019-09-02
==========

Fermentables
------------
* 4000 g Viking Malt Pale Ale 5 EBC
* 500 g Viking Malt Wheat 4 EBC

Hops
----
* 55 min 200 g Fresh home grown hops from Anttila, picked 2019-09-01

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

Sparge
------
9 l 85°C water, 1 ml ascorbic acid

Boil
------
60 min

Cooling
-------
cool to 24°C
transfer to fermentation vessel
OG: 1.048
cool in fridge for 10 h to 12°C

Pitching
--------
Starter:
* W34-70 slurry from batch 151
* ~0.5 l wort
ferment 10 h at ~15C

Fermentation
------------
in fridge, 12°C