---
batch: 266
style: PASkalja
brewer: Heikki
---
2025-05-23
==========
Fermentables
------------
* 5500 g VM Pilsner 3.0-4.5 EBC
* 1000 g VM Munich Light 14-18 EBC
* 1000 g VM Cara body ? EBC
* 400 g VM Roast Barley
Hops
----
* A: 50 min 29 g Polish Magnum 14%
* B: 50 min 19 g Polish Magnum 14%
Yeast
-----
* A: ~4 l Lallemand LalBrew Nottingham yeast cake from batch 264
* B: ~4 l Lallemand LalBrew Novalager yeast cake from batch 265
Starter
-------
* No starter
Mash
----
* 20 l water
* 60 min at 67°C
Sparge
------
* A: No sparge
* B: Sparge the mash from batch A with 20 l ~80°C water. Use the wort collected from sparging for batch B.
* B: Volume before boil: 18l
Boil
----
* A: 60 min
* B: 60 min
Cooling
-------
* A: Cool to 22°C
* OG: 1.089
* B: Cool to 17°C
* OG: 1.047
Pitching
--------
* A: Transfer ~11 l on yeast cake (fermenter 2)
* B: Transfer ~l7 on yeast cake (fermenter 5)
Fermentation
------------
* A: In garage at ~14°C
* B: In fridge at 14°C
2025-05-24
==========
* A: Add the second part of the batch in to the fermenter (267A)
2025-06-13
==========
* B: FG: 1.012
* Transfer to bottles
* 1 block sugar per bottle