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---
batch: 161
style: Weizen bock
---

2019-12-11
==========

Fermentables
------------
* 3600 g Viking malt pilsner 4 EBC
* 2500 g Viking malt wheat 5 EBC

Hops
----
* 60 min 10 g Pekko 15.8%

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

Sparge
------
8 l 78C water
1 ml ascorbic acid

Boil
------
60 min

Cooling
-------
cool to 24C
transfer 18 l to fermentation vessel
OG: 1.070

Pitching
--------
Schneider Weisse Tap 6 starter from lab

Fermentation
------------
at room temperature (~25C)

2019-12-19
==========
SG: 1.020
Bottle 16 L + 180 g glucose