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---
batch: 195
style: Helles
---

2022-05-07
==========

Fermentables
------------
* 2000 g Pehkolan Pilsner 5 EBC
* 1000 g Weyermann Melanoidin 70 EBC
* 500 g Viking malt Cara pale 8 EBC
* 500 g Viking malt Wheat 5 EBC

Hops
----
* 50 min 50 g Hallertau Hersbrucker pellet 2.5%

Mash
----
* 20 l water
* 60 min at 67°C

Sparge
------
7 l 71°C water

Boil
----
60 min

Cooling
-------
Cool to 23°C
Transfer 19 l to keg
OG: 1.036
Additional passive cooling in garage, ~12°C

Pitching
--------

* Starter
* 0.5 slurry from batch 190
* 200 g DME
* 2 l water
* Ferment at room temperature for 3 days
* cool to 12°C
* save 1 l of starter for next batch
* add 1 l of fresh wort to starter


Fermentation
------------
In garage, at 12°C

2022-06-02
==========

* SG: 1.015
* Move to fridge for Cold crash

2022-06-04
==========

* SG: 1.014
* Remove trub from bottom of the keg
* Move to garage for pressurized secondary fermentation