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---
batch: 159
style: Pilsner
---

2019-12-03
==========

Fermentables
------------
* 4000 g Viking malt Pilsner 4 EBC
* 500 g Viking malt Wheat 4 EBC

Hops
----
* 60 min 100 g saaz, whole cones, 2% aa

Mash
----
20 l water, 1 ml ascorbic acid, 7 g calcium chloride
0-30 min: 40°C to 67°C
30-60 min: 67°C

Sparge
------
8 l 80°C water

Boil
------
60 min

Cooling
-------
Cool to 28C
circulation pump was stuck
transfer 19.5 l to fermenting vessel
OG: 1,050
additional cooling in fridge, 10 h to 13.4°C

Pitching
--------
Unknown lager yeast starter

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


2020-01-02
==========
FG: 1,015
transfer 18l to keg