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---
batch: 175
style: Munich dunkel
---

2020-09-01
==========

Fermentables
------------
* 2100 g Weyermann Bohemian Pilsner 4 EBC
* 1900 g VM Munich light 16 EBC
* 500 g VM Wheat 4 EBC

Hops
----
* 50 min 55 g Saaz 3.2%

Mash
----
20 l water
15 ml calcium chloride
60 min 67°C

Sparge
------
8 l water, 80°C
5 ml calcium chloride

Boil
----
60 min

Cooling
-------
cool to 25°C
Transfer 20 l to fermentation vessel
OG: 1,046
Additional passive cooling on balcony, ~12 hours to ~12°C

Pitching
--------
Lager yeast cake from batch 174A

Fermentation
------------
At cellar, ~9°C

2020-20-08
==========
Temperature ~6°C
FG: 1.014
Transfer to keg