---
batch: 267
style: PASkalja part II
brewer: Heikki
---
2025-05-24
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Fermentables
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* 3000 g Weyermann Pale Ale 5.5-7.5 EBC
* 3000 g VM Munich Light 14-18 EBC
* 1100 g VM Wheat 5 EBC
* 900 g VM Pilsner 3.0-4.5 EBC
Hops
----
* A: 45 min 33 g Polish Magnum 14%
* B: 50 min 22 g Polish Magnum 14%
Yeast
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* A: Add the wort to batch 266A
* B: 11.5 g Pinnacle Heritage Pilsner, BB: 12/2026
Starter
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* A: No starter
* B: ~0.5 l wort from batch A
* ~1.5 l tap water
* ferment ~14h at ~22°C
Mash
----
* 20 l water
* 60 min at 67°C
Sparge
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* A: No sparge
* B: Sparge the mash from batch A with 22 l ~80°C water. Use the wort collected from sparging for batch B.
* B: Volume before boil: 21 l
* B: SG before boil: 1.038
Boil
----
* A: 60 min
* B: 60 min
Cooling
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* A: Cool to 14°C
* OG: 1.099
* B: Cool to 30°C
* B: Transfer ~21 l to fermnenter 6
* OG: 1.044
* Additional passive cooling at ~11°C overnight
Pitching
--------
* A: Transfer ~12 l on top of the first brew (batch 266A) (fermenter 2)
* B: Pour starter in to wort
Fermentation
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* In garage at ~14°C
2025-07-29
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* A: FG 1.021
* Temperature: 22°C
* Transfer ~20 l to bottles