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---
batch: 225
style: Split Batch Helles
brewer: Heikki
---

2023-09-25
==========

Fermentables
------------
* 5000 g Savo Malt Pilsner 4 EBC
* 2000 g Savo Malt Vienna 8 EBC

Hops
----
* 55 min 20 g Magnum 13%

Yeast
-----
* A: Fermolager W yeast cake from batch 224
* B: 11 g Lallemand Novalager, BB: 07/2024

Starter
-------
* No starter

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

Sparge
------
* 17 l 55°C water

Boil
----
* 60 min

Cooling
-------
* Cool to 17°C
* OG: 1.052

Pitching
--------
* A: Transfer 17 l on yeast cake
* B: Transfer ~10 l to kegmenter

Fermentation
------------
* A: Temperature controlled at 14°C
* B: Open fermentation at ~15°C

2023-09-27
==========
* B: Close the fermenter with and add airlock

2023-10-03
==========
* B: FG 1.011
* Steal some yeast for next batch
* Move keg to fridge

2023-10-03
==========
* A: FG 1.010
* Transfer to keg
* Prime with 27 g table sugar
* Ferment in room temperature