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---
batch: 227
style: Munich dunkel
brewer: Heikki
---

2023-10-21
==========

Fermentables
------------
* 3000 g Avangard Munich Dark 20-32 EBC
* 2000 g Savo malt Pilsner 4 EBC
* 300 g Weyermann Carabohemian 170-220 EBC

Hops
----
* 30 min 23 g Magnum 13%

Yeast
-----
* Novalager yeast cake from batch 226

Starter
-------
* No starter

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

Sparge
------
* 7 l 80°C water

Boil
----
* 40 min

Cooling
-------
* Cool to 17°C
* OG: 1.050

Pitching
--------
* Transfer 23 l on yeast cake

Fermentation
------------
* At ~13°C

2023-11-02
==========
* SG: 1.015

2023-11-27
==========
* Temperature: 2.7°C
* FG: 1.013
* 5 l to bottles, one 375 ml carbonation drop per bottle
* 19 l to keg