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---
batch: 268
style: Weissbier
brewer: Heikki
---

2025-05-31
==========

Fermentables
------------
* 2300 g VM Wheat 5 EBC
* 2200 g Weyermann pale ale 5.5-7.5 EBC

Hops
----
* 45 min 15 g Polish Magnum 14%

Yeast
-----
* 10 g Mangrove Jack's M20 Bavarian wheat, BB: 07/2026

Starter
-------
* No starter

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

Sparge
------
* 9 l 83°C water

Boil
----
* 60 min

Cooling
-------
* Cool to 22°C
* Transfer 21 l to fermenter 7
* OG: 1.040

Pitching
--------
* Sprinkle yeast on wort
* Wait ~15 min
* Mix yeast into wort by shaking the fermenter for ~1 min

Fermentation
------------
* At room temperature, ~22°C


2025-06-15
==========
* Transfer 19 l to bottles
* 1 block of sugar per bottle