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---
batch: 163
style: ESB
---

2020-02-06
==========

Fermentables
------------
* 4300 g Viking Malt Pilsner 4 EBC
* 700 g Viking Malt Cara Pale 8 EBC
* 230 g Viking Malt Cara Sweet 75 EBC
* 120 g Viking Malt Cookie 50 EBC
* 120 g Viking Malt Choco light 300 EBC


Hops
----
* 60 min 50 g EKG 5,6%


Mash
----
* 21 l water
* 1 ml ascorbic acid
* 1 tsp gypsum

0-30 min: 63°C to 67°C
30-60 min: 67°C


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


Boil
----
60 min


Cooling
-------
cool to 30°C
transfer 20l to fermentation vessel
OG: 1.059
additional cooling in balcony, 1h at -5°C to ??


Pitching
--------
Starter:
* Old Conan starter
* 110 g DME
* 1 l 25 water

ferment starter at 24°C for 24h


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

2020-03-02
==========
SG: 1.015

Dry hopping
-----------
53 g EKG pellet 5,6%

2020-03-04
==========
FG: 1.014
18 l to keg
1.5 l to bottles, 5 g glucose