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---
batch: 237
style: Märzen
brewer: Heikki
---

2024-03-21
==========

Fermentables
------------
* 6000 g Savo malt Vienna 7-10 EBC

Hops
----
* 39 min 52 g Hallertau Perle 5.3%

Yeast
-----
* W34/70 Yeast cake from batch 236

Starter
-------
* No starter

Mash
----
* 25 l water
* 30 min at 59-67°C

Sparge
------
* 8 l 94°C water

Boil
----
* 44 min

Cooling
-------
* Cool to 20°C
* OG: 1.040

Pitching
--------
* Transfer 27 l on yeast cake

Fermentation
------------
* At 12°C

2024-04-21
==========
* Transfer to kegs