ABT: Mexican All Malt Pilsner

P.O. Box 267814, Chicago, IL 60626 U.S.A.
Tel: 1-773-465-7285 | Fax: 1-773-465-7387
E-Mail: abt@abtonline.com

Beer Type:	Mexican All Malt Pilsner (ABT - MXP-02)
Brief Description:	"El Norte-Monterey" type golden colored pilsner, slight malt aroma, European hop flavor and moderate bitterness, medium body, moderately high drinkability.
Batch Size:	10.5 bbls.(K.O.) to yield 10 bbls. in the fermenter (Unitank)
Properties:
O.G. (O.E.):	1.050, 12.5^oP
F.G. (A.E.):	1.014, 3.5^oP
% Alcohol:	3.7 by weight
App. Deg. Ferm., %:	72%
pH:	4.5-4.7
CO₂, Vols.:	2.6
Color:	4-5 SRM
Color, Visual:	Gold
Aroma:	Slightly malty
Body:	Med. Body
Flavor:	smooth light malt flavor with European hop flavor
Head:	White
Drinkability:	medium high
Bittering Units:	B.U. 21
Water Type:	City water water activated carbon filtered
Water Adjustments:	100 ppm Gypsum; 11.7 grams per gallon of water
Grist Composition:	48.5 lbs./bbl. malt

Raw Materials:

Materials	Wt. %	Batch Wt. (lbs.)	Comments
2-row	96	46.5	Briess Whole lot #27AD2A
Munich,11^o-13^o	2	1	" "
Caramel - 20^o	2	1	" "
Total	100	48.5

Expected Yield:	70% (i.e. 34 lbs. extract per barrel)
Liq. Grist Ratio:	2.8:1 (2.8 x 48.5 lbs.) ÷ 8.2 lbs./gal =16.5 gal. per bbl. produced
Foundation Volume:
Strike Liquor Volume:	5 bbls. Temp. ______^oF; See Chart

Mash Schedule: Step-Infusion

Time	Temp.	Action	Test
0	120^oF	Stir mash, Rest	pH, mash thickness, Temp.
10-39	120-149^oF	Stir mash, Heat to 149^oF	pH, Temp.
39-49	149^oF	Hold 10 minutes	pH, Temp.
49-58	158^oF	Stir mash, Heat to 158^oF	Iodine color
58-68	158^oF	Hold 10 mins.	Ensure I₂ Neg.
68-79	169^oF	Stir mash, Heat to 169^oF

Recycle Time:	10 mins. or until wort runs clear
Run-off Time:	_________, 60 minutes minimum
Sparge Temp.:	170 ^oF
Sparge Volume:	Sufficient to collect correct Vol.
Vol. to Collect:	110% of brew length

	Sp. Gr.	pH	Clarity - Color
1st runnings	1.076-79	5.3	clear - dark yellow
last runnings	1.010-15	5.5 max.	very clear - very lt. yellow

Volume Collected:

______bbls. Sp. Gr.______

Record time boil starts.

Near end of boil start taking gravity samples from kettle to achieve a knockout wort of 1.049 - 1.051, 12.5^oP

Hold last hops until correct knockout wort gravity is achieved.

Boil Time:

75 mins. after kettle full

Hop/salts/fining Addition:

Variety	Type	A.A., %	lbs. of Hops	lbs. A.A.'s	Expected Yield, %	I.B.U.	Addition Min B4 End
Salts	**						75
Yak. Tattnang	pellet	4.4	0.35	0.015	30	17.0	60
Yak. Hallertau	pellet	3.9	0.21	0.008	15	4.4	30
Irish Moss	***					______	10
						21.4

**(NaCl-salt: Gypsum; 20 ppm BO Knockout Vol.: 50 ppm BO Knockout Vol.)= NaCl-2.5 grams per bbl. ; Gypsum - 6.1 grams per bbl.
***50 ppm BO Knockout Vol.; 6.1 grams per bbl. Dissolve moss in equal volume of warm water 10 min. B4 use.

Whirlpool: 10mins. Rest: 15 mins.

Expected Hop Utilization:	25 % overall
Knock-out Volume:	_______ barrels
Total Transfer Time (mins.):	________, 30 min. max.
Cooling Water Flow Rate:	________ GPM
Yeast Type:	Lager, flocculent, avg. attenuating; Lake Front
Pitching Rate:	1 lb. per bbl.; 1 gal. thick slurry per 10 bbls.
Chilled Wort Temperature (^oF):	53 - 58^oF
Wort Aeration:	Sterile Breathing Air @ 30 psi @ 0.06 ft³/min. or 1.8 l/ min.

Fermentation Schedule: (Check pH, Temp. and S.G. daily)

Day	Temp. ^oF	S.G.	pH	Action
1	55	1.050	5.2	Ferment at 52-54^oF, rise to 56^oF max.
2	52	1.046	5.2	Record start of fermentation; vent tank; Remove 1 gal. sample and rapid ferment at 75^oF
3	53	1.041	5.0	Taste beer daily
4	54	1.034	4.9
5	54	1.028	4.8	Check F.G. of sample ferment
6	52	1.021	4.7	Taste
7	51	1.017	4.7
8	50	1.016	4.7
9	50	1.014	4.6	At end of fermentation hold one day
11	50	1.014	?	transfer to Storage Tank @ 36-40^oF rack off above yeast-carry some yeast over
12-21	36	1.014	4.6	Lager
22	36	1.014	4.6	Filter & or rack to Finishing Tank and Carbonate
22-27	36			Apply 12 psi top CO₂; 2.6-2.7 CO₂
28	36	1.014	4.6	Taste, test CO ₂, record final properties, keg

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Beer Type:

Mexican All Malt Pilsner (ABT - MXP-02)

Properties:

Raw Materials: