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---
batch: 252
style: Vehnäbisse
brewer: Heikki
---

2024-10-06
==========

Fermentables
------------
* 2000 g Weyermann Wheat 3-5 EBC
* 2000 g VM Pilsner 3-4.5 EBC

Hops
----
* 45 min 17 g Magnum 13%

Yeast
-----
* Wyeast 3068 Weihenstephan Weizen, BB:27/10/2024

Starter
-------
* No starter

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

Sparge
------
* 9 l 94°C water
* Sparing took 2 hours

Boil
----
* 60 min

Cooling
-------
* Cool to 27°C
* Transfer 21 l to fermenter
* OG: 1.032
* 3h passive colling to 25°C

Pitching
--------
* Yeast was activated 3.5 h before pitching
* Pitch yest into wort

Fermentation
------------
* Open fermentation at room temperature ~23°C

2024-10-10
==========
* Harvest some yeast
* Close the fermentation vessel

2024-11-06
==========
* FG: 1.000
* Transfer 18 l to keg
* 0.5 l to bottle, 2 blocks of sugar