---
batch: 247
style: Split batch pils
brewer: Heikki
---
2024-08-01
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Fermentables
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* 3700 g Pehkolan Pilsner ? EBC
* 3000 g Sladovna Bruntal Pilsen Malt 4.2 EBC
* 200 g Weyermann Melanoidin
Hops
----
* 45 min 42 g Magnum 13%
Yeast
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* A: Wyeast 2124 Bohemian lager ? g ?
* B: LALLEMAND LalBrew® NovaLager yeast cake from batch 245
Starter
-------
* A: 1 l 1.041 wort at 27°C
* Ferment 10 days at room temperature
* FG: 1.011
* B: No starter
Mash
----
* 20 l water
* 60 min at 67°C
Sparge
------
* 15 l 85°C water
Boil
----
* 60 min
Cooling
-------
* Cool to 22°C
* OG: 1.058
Pitching
--------
* A: Transfer 1 l to starter
* Add 0.2 l tap water
* A: Transfer 10 l to kegmenter
* Add 1 l tap water
* OG: ~1.053
* Cool to 14°C in fridge
* B: Transfer 15 l on yeast cake
* Add 2 l tap water
* OG: ~1.051
Fermentation
------------
* A: Open fermentation At 14°C
* B: In garage at ~22°C
2024-08-04
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* A: Add lid and airlock to kegmenter
* B: SG: 1.013
2024-08-18
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* B: Transfer to keg
* Add 55 g sugar
2024-08-27
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* A: Transfer to bottles
* AA: 1 block of sugar per bottle
* AB: 2 blocks of sugar per bottle