Batch	290
Style	Pils split

2026-09-18

Fermentables

• 3600 g Pilsner ? EBC
• 400 g Weyermann Cara pils 2.5-6.5 EBC

Hops

• 20 min 55 g Perle 6.4%

Yeast

• A: 8 l Lallemand Diamond yeast cake from batch 289
• B: 11.5 g Saflager w34/70, BB: 04/2028

Starter

• No starter

Mash

• 20 l water
• 35 min at 60-67°C

Sparge

• 7 l 88°C water

Boil

• 40 min

Cooling

• Cool to 20°C
• OG: 1.041

Pitching

• A: Transfer 12 l on yeast cake
• Fermenter 6
• B: Transfer 9 l to fermenter 8
• Pitch yeat directly into wort

Fermentation

• A: At 14°C
• B: In garage at ~17°C

2026-10-01

• B: SG: 1.012

2026-10-03

• A: SG: 1.009
• transfer to keg
• B: SG: 1.011
• B: transfer to bottles
• 14x0.5l
• 1 block sugar per bottle