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---
batch: 209
style: Savu Kveik
brewer: Tiina
---

2023-01-15
==========

Fermentables
------------
* 2000 g Viking Malt beech smoked 10 EBC
* 2000 g Pehkolan Pilsner 4 EBC
* 1500 g Savo Malt Vienna 8.5 EBC
* 1000 g Birkkala luomuspeltti ? EBC


Hops
----
* 60 min 29 g Saaz 5.2%
* 55 min 35 g Saaz 5.2%

Yeast
-----
* 1 l Omega Yeast Lutra Kveik trub/wort from bottom fermenter of batch 208

Starter
-------
* Add 0.5 l wort (36°C) and 0.25 l cold tap water to slurry
* Ferment for 5 hours

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

Sparge
------
* 9 l 77°C water

Boil
----
* 60 min

Cooling
-------
* Circulation pipe was partially blocked during cooling
* Cool to 36°C
* OG: 1.060
* Transfer 19 l to fermenter
* Additional passive cooling for 5 hours to 26°C while starter was fermenting

Pitching
--------
* Pitch starter to wort

Fermentation
------------
* At room temperature, ~22°C

2023-02-12
----------
* SG: 1.005
* Transfer to keg