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---
batch: 272
style: Pilsner split batch
brewer: Heikki
---

2025-08-01
==========

Fermentables
------------
* 5000 g Weyermann pale ale 5.5-7.5 EBC

Hops
----
* 30 min 48 g Polish Magnum 14%

Yeast
-----
* A: Pinnacle Heritage Pilsner yeast cake from batch 269
* B: 11.5 g Saflager W34/70, BB: 05/2027

Starter
-------
* No starter

Mash
----
* 20 l water
* 15 ml 33% calcium cloride
* 20 ml gypsum
* 45 min at 67°C

Sparge
------
* 16 l 85°C water

Boil
----
* 60 min

Cooling
-------
* Cool to 18°C
* OG: 1.044

Pitching
--------
* A: Transfer 15 l on yeast cake (fermenter 6)
* B: Transfer 12 l on yeast cake (fermenter 7)
* B: Sprinkle yeat on wort, wait ~10 min
* B: shake the fermenter to aerate wort and mix yeast in

Fermentation
------------
* A: At 15°C
* B: At room temperature, ~23°C

2025-09-16
==========
* A: Transfer to keg

2025-09-24
==========
* B: Temperature 13°C
* B: Transfer to keg
* B: FG: 1.007