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
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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 |
      
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Beer Type: |
Octoberfest Bier |
| Brief Description: | Robust deep gold colored beer with a rich malty palate balanced by assertive Hallertauer hop flavor and a spicy aroma. |
| Batch Size: | 7 bbls. |
Properties: |
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| O.G. (O.E.): | 1.062 - 64 |
| F.G. (A.E.): | 1.020 - 22 |
| % Alcohol: | 4.4 by weight, 5.5 by volume |
| App. Deg. Ferm., %: | 72-73% |
| pH: | 4.2-4.3 |
| CO2, Vols.: | 2.6 |
| Color: | 12-14o Lovibond |
| Color, Visual: | Dark Gold (light orange-amber) |
| Aroma: | Spicy - Malty |
| Body: | Full |
| Flavor: | Malt plus hop flavor, complex |
| Head: | ? |
| Drinkability: | Moderate |
| Calories: | 194 per 12 oz. |
| Bittering Units: | B.U. 28 |
| Water Type: | City water adjusted to pH 7.0 |
| Water Adjustments: | ? |
| Grist Composition: |
| Materials | Wt. % | Wt. per 7 bbls. |
Comments |
| 2-row | 77 | 350 | All malts pre-ground |
| Munich-13oLov | 22 | 100 | |
| Caramel-60oLov | 1 | 5 | |
| Total | 100 | 455 |
| Liq. Grist Ratio: | 2.7:1, 4.75 bbls. |
| Foundation Water: | 0.5 bbls. |
| Strike Water: | 4.25 bbls. |
| Strike Water Temp.: | See Chart |
| Initial Heat - Mash Temp.: | 152 oF |
| Mash Tun Salts: | Add 3 oz. gypsum to mash water - 4.75 bbls (150 ppm) |
| Mash Time: | About 75 min. (15 min. past negative I2) |
| Recycle Time: | 10 mins. |
| Sparge Temp.: | 172 oF |
| Sparge Water: | 4.75 bbls. |
| Vol. to Collect: | 7.5 bbls. |
| Sp. Gr. | pH | Clarity - Color | |
| 1st runnings | 1.075 | 5.4 | clear - dark brown |
| last runnings | 1.020 | 5.3 | clear - amber |
| % Expected Yield: | 62% |
| Boil Time: | 90 mins. |
| Variety | Type | A.A., % | ozs. per 7 bbls. |
I.B.U. | Addition Min B4 End |
Salts/Other |
| Northern Brewer | pellet | 8.1 | 14 | 12 | 75 | |
| Hallertauer | pellet | 3.5 | 32 | 10 | 60 | |
| Hallertauer | pellet | 3.5 | 16 | 4 | 30 | NaCl 1.5 oz. |
| Hallertauer | pellet | 3.5 | 10 | 2 | 5 | |
| 28 |
Whirlpool: 10 mins.; Rest: 20 mins.
| Overall Hop Utilization: | 24 % |
| Yeast Type: | NCYC 1324 (Intek) |
| Pitching Rate: | 1 kg dry yeast per 7 bbls. or 1 gal. liquid slurry per 7 bbls. |
| Chilled Wort Temperature (oF): | 56 oF |
| Wort Aeration: | Sterile Air |
| Day | Temp. oF | S.G. | Action |
| 0 | 56 | 1.074 | Release tank pressure, check: pH, gravity daily, record ferment start time |
| 1 | 57 | 1.0 | Set temp. at 58oF max. |
| 2 | 59 | 1.0 | Taste beer daily |
| 3 | 59 | 1.0 | |
| 5-6 | 58 | 1.024-26 | Seal fermenter and cool over 48 hrs. to 50oF at (1oB =.004 Sp. Gr.) above end of fermentation |
| 7 | 60 | 1.0 | |
| 8 | 60 | 1.0 | Cool to 45oF in 24 hrs., adjust pressure to @ 10 psi & keep under pressure |
| 9 | 45 | 1.012-14 | Hold Temp 1 day & pressure, then cool to 32oF-36oF |
| 10-20 | 34 | 1.012-14 | Hold temp. and pressure |
| 21 | 34 | Counter pressure serv. tank to 10 psi and connect gas line from fermenter top to serving tank top. Connect hoses for filtering. Prepare to filter, filter, adj. CO2 to 15 psi in serving tank @ 38oF. |
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