---
batch: 260
style: Mörköstout
brewer: Heikki
---
2025-01-10
==========
Fermentables
------------
* 4000 g VM Pilsner 4 EBC
* 3000 g VM Munich Light 14-18 EBC
* 250 g VM Roast Barley 900-1300 EBC
* 200 g VM Caramel 100 EBC
Hops
----
* A: 50 min 22 g Polish Magnum 14%
* B: 30 min 15 g Polish Magnum 14%
Yeast
-----
* A: Pinnacle Heritage Americal ale yeast cake from batch 258B
* B: 11.5 g Safale US-05, BB: 07/2026
Starter
-------
* No starter
Mash
----
* 20 l water
* 67 min at 67°C
Sparge
------
* A: No sparge, use only the wort collected before sparging
* B: Sparge with 17l ~80°C water and collect the wort in bucket
Boil
----
* A: 60 min
* B: After A has been boiler, clean the kettle and pour B to kettle
* Boil 35 min
Cooling
-------
* A: Cool to 21°C
* OG: 1.091
* Transfer ~12 l to kegmenter
* B: Cool to 20°C
* OG: 1.049
* Transfer ~15 l to kegmenter
Pitching
--------
* B: Sprinkle yeast on wort
* wait 15 min
* Shake the kegmenter to mix yeast into wort
Fermentation
------------
* At room temperature, ~22°C
2025-02-06
==========
* B: FG: 1.010
* Transfer to keg
* A: Add spunding valve
2025-02-21
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* A: SG: 1.014
2025-02-26
==========
* A: FG: 1.014
* Transfer to bottles
* 1 ml table sugar per 0,5 l bottle