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---
batch: 254
style: Vehnäinen stout
brewer: Tiina
---

2024-11-10
==========

Fermentables
------------
* 2630 g Avangard Munich Malt 20-32 EBC
* 2000 g Viking Malt Pilsner 4 EBC
* 1000 g Viking Wheat 4 EBC
* 400 g Roast Barley 900-1300 EBC
* 300 g Weyermann Carabohemian 170-200 EBC
* 200 g Viking Malt Caramel 100 EBC

Hops
----
* 90 min 35 g Mosaic 12.4%
* 45 min 20 g Mosaic 12.4%

Yeast
-----
* Wyeast 3068 Weihenstephan Weizen from batch 252

Starter
-------
* 2 l wort from batch 252
* ferment 4 days at ~23°C

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

Sparge
------
* 9 l 78°C water

Boil
----
* 90 min
* Pre-boil volume: 24 l
* Pre-boil SG: 1.050
* SG after 60 min: 1.056
* SG after 90 min: 1.062

Cooling
-------
* Cool to 21°C
* Transfer 18 l to fermenter

Pitching
--------
* Pitch starter into wort

Fermentation
------------
* At ~23°C

2024-11-24
==========
* FG: 1.011
* Transfer to bottles
* 1 sugar block per 0.5 l bottle