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---
batch: 234
style: Stout
brewer: Heikki
---

2024-01-26
==========

Fermentables
------------
* 4000 g Savo Malt Vienna 5 EBC
* 3000 g Avangard Munich Dark 20-32 EBC
* 900 g Ypäjän vehnämylly ohraryyni
* 400 g Viking Malt Roast Barley 900 EBC
* 400 g Weyermann Carabohemian 170-200 EBC

Hops
----
* 45 min 63 g Cascade 7.5%

Yeast
-----
* 2l Safale US05 slurry from batch 233

Starter
-------
* No starter

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

Sparge
------
* 7.5 l 80°C water

Boil
----
* 60 min

Cooling
-------
* Cool to 22°C
* OG: 1.064

Pitching
--------
* Transfer 20 l wort on yeast cake

Fermentation
------------
* At 22°C

2024-03-19
==========
* Temperature: 23°C
* SG: 1.014

2024-03-25
==========
* FG: 1.013
* Transfer 19.5 l to 0.5 l bottles
* 2 g table sugar per bottle