---
batch: 274
style: Tammer-Sahti
brewer: Heikki
---
2025-09-16
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Fermentables
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* 5700 g Weyermann Pale ale 4-7 EBC
* 1000 g VM Pale ale 5.5-7.5 EBC
* 1000 g VM Cherry Smoked 10 EBC
* 1000 g Cara body ? EBC
* 1000 g VM Cookie 40-60 EBC
Hops
----
* No hops
Yeast
-----
* Half of Mangrove Jack's M20 Bavarian wheat yeast cake from batch 268
Starter
-------
* 2 l water
* 200 g DME
* Boil water
* Mix DME in water
* Cool to 33°C
* Mix yeat slurry in to wort
* Ferment 18h at room temperature
Mash
----
* 20 l water
* 60 min at 67°C
Sparge
------
* 9 l 76°C water
Boil
----
* 30 min
Cooling
-------
* OG: 1.076
* Cool to 24°C
* Transfer 19 l to fermenter
Pitching
--------
* Pitch starter into wort
Fermentation
------------
* At room temperature ~22°C
2025-09-20
----------
* Move fermenter to garage, ~14°C
2025-09-24
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* Fermentation temperature: ~13°C
* SG: 1.026
2025-09-30
----------
* Fermentation temperature: ~12°C
* SG: 1.024
2025-10-01
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* Turn on heating
* Fermentation temperature: ~15°C
2025-10-02
----------
* Fermentation temperature: ~17°C
2025-10-06
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* SG: 1.020
* Fermentation temperature: ~19°C
2025-10-08
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* SG: 1.019
* Fermentation temperature: ~19°C
* Transfer to another fermenter for secondary fermentation
* Put fermenter to fridge, ~0°C