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---
batch: 156
style: Anttila IPA
---

2019-10-18
==========

Fermentables
------------
* 3600 g Viking Malt Pale Ale 5 EBC
* 1100 g Viking Malt Munich light 16 EBC
* 700 g Viking Malt Caramel Pale 8 EBC
* 350 g Viking Malt Cara Sweet 65 EBC
* 150 g Château Chocolate Wheat 950 EBC

Hops
----
* 45 min 250 g Wet Anttila hops, stored in freezer for ~1 month

Mash
----
* 20 l water
* 1 ml ascorbic acid
* 1 tea spoon gypsum
60 min 67°C

Sparge
------
* 8l 80°C water
* 1 ml ascorbic acid
* 1 tea spoon gypsum

Boil
------
60 min

Cooling
-------
cool to 22°C
19 l to bucket
OG: 1.071
additional cooling in fridge, 1 h to 16C

Pitching
--------
~2 dl Conan ale yeast from the batch 152
1.5 l starter with 160 g DME
ferment starter at 28°C for 24 h, aerate by whipping
cool starter to 19°C in fridge
pitch whole starter to bucket

Fermentation
------------
at 19°C in fridge

2019-10-30
==========
SG: 1,022

2019-11-06
==========
Dry hop with 425 g Wet Anttila hops in mesh bag

2019-11-10
==========
FG: 1.018
transfer to keg