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---
batch: 276
style: Tango Pale ale
brewer: Heikki
---

2025-10-02
==========

Fermentables
------------
* 3900 g VM Pale Ale 4-7 EBC
* 400 g VM Cookie 40-60 EBC
* 500 g Korpelan Myllyn rikottu ohraryyni ? EBC, BB: 09/2016

Hops
----
* 22 min 57 g Tango 7.2%

Yeast
-----
* Lallemand LalBrew Nottingham yeast cake from batch 273

Starter
-------
* No starter

Mash
----
* 20 l water
* 1 tsp gypsum
* 20 min at 57-67°C
* 25 min at 67°C

Sparge
------
* 7 l 85°C water
* 1 tsp gypsum

Boil
----
* 32 min

Cooling
-------
* Cool to 25°C
* OG: 1.048
* Additional passive cooling at ~8°C for 1 hr

Pitching
--------
* Transfer 23 l on yeast cake

Fermentation
------------
* In heated garage, at ~17°C

2025-11-06
==========
* FG 1.010
* Transfer 19 l to keg