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

Recommended Yeast Propagation - 15 Barrels

To Start Two 15 bbl. Batches

Prepare wort in the normal manner using malt extract syrup

    1. Heat 4 bbls. dechlorinated water to 180oF.

    2. Start whirlpool, then SLOWLY add 2- five gallon pails, 120 lbs., of Concentrated Brewers Wort.

    3. When thoroughly dissolved heat to a rolling boil.

    4. Add 1 1/4 lbs. of 5% A.A. hop pellets and boil 30 mins. ( B.U. = 12)

Remove the yeast from refrigeration and allow to stand at room temperature.

    5. Turn heat off and adjust final volume to 4 bbls. ( 8o wort )

    6. Start whirlpool and continue for 10 minutes.

    7. Let stand 10 minutes.

    8. Cool wort using heat exchanger to 65oF with moderate aeration transferring the entire contents of in the brew kettle to one 15 bbl. unitank.

    9. Attach short sanitized and rinsed hose to the bottom valve of the filled unitank and a second empty clean unitank.

    10. Open both unitank bottom valves to allow liquid in one tank to fill the other.

The pitching yeast temperature must be between 60-70oF

    11. Sanitize the outside of one 24 liter yeast container, open and carefully pour the entire contents into one unitank through the manway.

    12. Repeat with second unitank.

    13. Seal unitanks. Set temperature controllers to 77oF, cone cooling only

    14. Within 24 hours check for pressure on pressure gauge and slowly relieve pressure by opening ball valve on tank side arm.

    15. Attach quick disconnect blow-off hose and place one end in bucket of clean water.

    16. After two days set temperature controller to 5oF higher than the desired fermentation temperature of the main batch of wort to be fermented.

Start Brewing

    17. 13 bbls. of cooled aerated wort should be prepared and transferred to each unitank through the bottom valve. Set temperature controller to 3oF above starting fermentation temperature.

    18. Ferment as normal allowing 1 to 2 days longer than normal.

    19. Six to eight gallons of thick yeast slurry, 40 - 60 lbs. will be produced.

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