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---
batch: 228
style: Tumma olut
brewer: Heikki
---

2023-11-04
==========

Fermentables
------------
* 5000 g Savo malt Pilsner 4 EBC
* 660 g Weyermann Wheat 4 EBC
* 500 g Weyermann Carabohemian 170-220 EBC
* 125 g VM Roast barley 900 EBC

Hops
----
* 30 min 36g Magnum 13.0%

Yeast
-----
* 2 dl safale slurry from batch 219

Starter
-------
* 1 l water
* 100 g DME
* Mix DME to boiling water
* Cool to 27°C
* Add yeast slurry
* Ferment at 22°C for 24 h

Mash
----
* 20 l water
* 45 min at 63-67°C

Sparge
------
* 15 l 78°C water

Boil
----
* 40 min

Cooling
-------
* Cool to 25°C
* OG: 1.046
* Transfer 27 l to fermenter

Pitching
--------
* Pour starter into wort

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

2023-12-03
==========

Bottling
--------
* FG: 1.010
* One Coopers 375 ml carbonation drop per 500 ml bottle