---
batch: 282
style: Pale ale
brewer: Heikki
---
2026-02-07
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Fermentables
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* 4550 g Viking malt pale ale 4-7 EBC
* 650 g Viking malt wheat 5 EBC
Hops
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* Primary kettle: 40 min 33 g Perle 6.4%
* Secondary kettle: 40 min 33 g Perle 6.4%
Yeast
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* A: Lallemand nottingham yeast cake from batch 281
* B: 10 g Mangrove Jack’s M12 Kveik, BB: 06/2026
Starter
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* No starter
Mash
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* 20 l water
* 60 min at 60-67°C
Sparge
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* 9 l 80°C water
* Collect ~15l to secondary kettle
* 15 l 67°C water
Boil
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* Primary kettle: 45 min
* Secondary kettle: 45 min
Cooling
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* Primary kettle: Cool to 24°C
* Secondary kettle: Passive coolng at -20°C, 8h to 4°C
* Primary OG: 1.023
* Secondary OG: 1.055
Pitching
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* B: Transfer 20 l from primary kettle to fermenter
* Sprinkle yeast on wort
* wait 10 min
* shake the fermenter to mix yeast into wort
* A: Transfer rest of primary kettle (8.5 l) on yeast cake
* Add wort from secondary kettle (9 l) after 8 hours
Fermentation
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* At ~22°C
2026-03-01
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* At ~17°C
2026-03-08
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* A: transfer 18l to keg
* A: OG: 1.009
* B: transfer 19l to keg
* B: OG: 1.007
* B: add 75 g sugar