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---
batch: 158
style: Stout
---

2019-11-20
==========

Fermentables
------------
* 2400 g Viking malt Pale ale 5 EBC
* 2400 g Viking malt Munich light 16 EBC
* 300 g Viking malt Cookie 50 EBC
* 220 g Viking malt Crystal 150 EBC
* 1300 g Viking malt Wheat 4 EBC

Hops
----
* 20 min 30 g pekko 15.8%

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

Sparge
------
no sparge

Boil
------
60 min

Cooling
-------
25 min to 30C
transfer 12.5 l to fermentation vessel
OG: 1.090
additional cooling in basement

Pitching
--------
TAP6 starter, Conan starter, 1l water 115 g DME
ferment at 25C for 12 h

Fermentation
------------
in basement, ~20C

2019-12-02
==========
SG: 1.031

2019-12-15
==========
move fermenter to cellar, 12C

2019-12-18
==========
FG: 1.030
10 l to bottles, 50 g glucose dissolved to ~3dl boiling water