Applied Brewing Technologies, Inc.
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:

North German Pilsner # BOP 32
Brief Description: Medium body golden colored lager with moderate bitterness, smooth maltiness with aromatic hop finish
Batch Size: 10.5 bbls.(K.O.) to yield 10 bbls. in the fermenter (Unitank)

Properties:
O.G. (O.E.):1.048
F.G. (A.E.):1.012
% Alcohol:3.7 by weight
App. Deg. Ferm., %:75%
pH:4.5-4.7
CO2, Vols.:2.4
Color:4-5 SRM
Color, Visual:Gold
Aroma:Herbal/Spicy
Body:Med. Body
Flavor:Crisp light malt flavor with European hop flavor
Head:White
Drinkability:High
Bittering Units:B.U. 19
Water Type:City Water
Water Adjustments:Activated Carbon Filter to remove chlorine 30 ppm Gypsum, 3.5 grams per barrel
Grist Composition:48.5 lbs./bbl. malt

Raw Materials:

Materials Wt. % Batch
Wt. (lbs.)		 Comments
2-row 91 510 Briess pre-ground
Munich,13o-15o 3 20 "     "
Caramel - 20o 3 20 "     "
Cara-Pils  3   20  "     "
Total 100 570  
Liq. Grist Ratio:2.8:1 (2.8 x 570 lbs.) ÷ 8.2 lbs./gal =195 gal. = 6 .2 bbls.
Foundation Volume:1 bbl. (Adj. flow rate to 9 GPM at this time)
Strike Liquor Volume:5 bbls. Temp. ______oF; See Chart
Malt Auger Feed Rate:33 lbs./min., 570 lbs./17 min.
Strike Water Flow Rate (GPM):9
Mash Temperature:153o F
Mash Schedule:
 Time   Temp.   Action   Test 
0 153oF Stir mash pH, mash thickness, Temp.
45 151oF Stir mash pH, Temp., iodine color
60 150oF   same as above
75   Start recirculation Ensure I2 Neg.
Recycle Time: 10 mins. or until wort runs clear
Run-off Time: _________
Sparge Temp.: 170 oF
Sparge Volume: 7.5 bbls. max.
Sparge Flow Rate: 4 GPM
Vol. to Collect: 11.25 bbls.
   Sp. Gr.   pH   Clarity - Color 
1st runnings 1.076 5.3 clear - dark yellow
last runnings 1.010 5.7 very clear - very lt. yellow
Expected Yield, %: 61
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 1.048 - 1.049
  • Hold last hops until correct knockout wort gravity is achieved.
    Boil Time: 75 mins. after kettle full
    Hop Addition:
    Variety Type A.A., % lbs.
    of Hops    		 lbs.
    A.A.'s    		 Expected
    Yield, %    		 I.B.U. Addition
    Min B4 End
    Yak. Perle pellet 6.6 2.1 0.139 28 14.0 60
    Yak. Hallertau pellet 3.8 2.5 0.095 15 5.0 30
    Irish Moss **           15
    Yak. Hallertau pellet 3.8 0.5   sm. 0.5 5
    Yak. Tettnang pellet 3.9 0.5   sm.  0.5  5
                20.0  
    **2 oz. hydrated in water.
    Whirlpool: 10mins.    Rest: 15 mins.
    Expected Hop Utilization: 19.5 % overall (excluding last hopping)
    Knock-out Volume: 10.5 barrels
    Total Transfer Time (mins.): 25 - 27; ( Tank gas outlet open )
    Cooling Water Flow Rate: 14 -16 GPM
    Yeast Type: Lager, flocculent, avg. attenuating; WYEAST 2124
    Pitching Rate: 1 lb. per bbl.; 1 gal. thick slurry per 10 bbls. Pitch Yeast through manway when cone is half full
    Chilled Wort Temperature (oF): 53oF
    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 53 1.048 5.3 Seal tank until press. detected; Set temp. to 56o
    2 54 1.044 5.2 Record start of fermentation; vent tank;
    Remove 2-4 gals. trub and dead yeast from bottom
    Remove 1 gal. sample and rapid ferment at 75oF
    3 55 1.037 5.0 Taste beer daily
    4 55 1.030 4.9  
    5 56 1.021 4.8 Check F.G. of sample ferment
    6 56 1.014 4.7 Seal fermenter; hold for end of fermentation
    7 56 1.012 4.7 Apply 10 psi CO2 to fermenter
    8 56 1.012 4.7 Cool to 50oF
    9 50 1.012 4.6 Hold temp.; remove 2 gal. yeast trub
    10 50 1.012 ? Cool to 36oF; maintain pressure
    11 536 1.012 4.6 Remove yeast for repitching or cold storage
    12-20 36 1.012 4.6 Hold Temperature
    21 36 1.012 4.6 Filter to counter pressured (10 psi) serving tank
    Dispense Pressure on Serving tank 15 psi using 60:40; CO2: N2 Gas Blend

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