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---
batch: 157
style: Rauchbier
---

2019-11-10
==========

Fermentables
------------
* 2500 g Viking malt Beech Smoked 7 EBC
* 2000 g Viking malt Munich Light 16 EBC
* 200 g Viking malt Crystal 150 EBC
* 100 g Viking malt Choco light 400 EBC

Hops
----
* 50 min 73 g Vanlose wild hops

Mash
----
20 l water
1 ml ascorbic acid
7 g calcium chloride

Sparge
------
8 l 75C water
1 ml ascorbic acid

Boil
------
60 min

Cooling
-------
cool to 25C
OG: 1.054
transfer 20 l to fermentation vessel
additional cooling in fridge: 12 h to 12C

Pitching
--------
1 dl W34/70 Slurry from batch 151(?)
100 g DME
1 l water
ferment starter at 24C for 12 h

Fermentation
------------
In fridge, 12C

2019-11-29
==========
transfer 18 l to keg
2 l to bottles, prime with 2 blocks of sugar per bottle