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---
batch: 278
style: Savuolut
brewer: Heikki
---

2025-11-06
==========

Fermentables
------------
* 2000 g Weyermann Beech Smoked 4-8 EBC
* 2000 g VM Munich Dark 20-24 EBC
* 900 g VM Pale Ale 4-7 EBC
* 800 g VM Cara body ? EBC

Hops
----
* 35 min 22 g Magnum 13.3%

Yeast
-----
* Lallemand LalBrew Nottingham yeast cake from batch 276

Starter
-------
* No starter

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

Sparge
------
* 10 l 82°C water

Boil
----
* 50 min

Cooling
-------
* Cool to 21°C
* OG: 1.052

Pitching
--------
* Transfer 23 l on yeast cake
* Fermenter 5

Fermentation
------------
* At ~12°C

2025-12-16
==========

* FG: 1.012

Bottling
--------
* Transfer ~21 l to bottles
* One block of sugar per 0.5 l bottle