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---
batch: 164
style: Porter
---

2020-02-19
==========

Fermentables
------------
* 5600 g Viking Malt Pilsner 4 EBC
* 600 g Viking Malt Cara 100 EBC
* 300 g Viking Malt Choco 1000 EBC
* 300 g Château chocolate wheat 950 EBC
* 300 g Viking Malt Choco light 300 EBC

Hops
----
* 55 min 21 g Pekko pellet 15.8%

Mash
----
* 20 l water
* 1 tsp gypsum
60 min 67°C

Sparge
------
* 8 l 78C water
* 1 tsp gypsum

Boil
------
60 min

Cooling
-------
cool to 30°C
clarify 1 h
transfer 17 l to fermentation vessel 2.
additional cooling overnight on balcony
OG: 1.083

Pitching
--------
Unknown lager yeast slurry from batch 162

Fermentation
------------
in cellar, ~11C

2020-02-21
==========
wort temperature 14°C

2020-03-17
==========
dry hop with 150g very old Anttila hops

2020-03-18
==========
16 l to bottles
prime with 33 g glucose