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---
batch: 167
style: Stout
---

2020-03-15
==========

Fermentables
------------
* 2500 g Viking Malt Munich Light 16 EBC
* 1500 g Viking Malt Pilsner 4 EBC
* 800 g Viking Malt Caramel 100 EBC
* 400 g Viking Malt Roasted Barley 1300 EBC
* 400 g Château Chocolate Wheat 950 EBC

Hops
----
* 55 min 120 g Fresly frozen hops from Anttila

Mash
----
25 l water
60 min 67C

Sparge
------
no sparge

Boil
------
60 min

Cooling
-------
cool to 22C
transfer 17 l to fermentation vessel
OG: 1,055

Pitching
--------
~2dl tap 6 slurry from batch 165
Conan starter from lab

Fermentation
------------
at room temperature, 19C

2020-04-14
==========
cold crash at 12C

2020-04-16
==========
FG: 1.020
Bottled 20 l
~1.5 ml sugar / 0.5 l bottle