Coyotl Nanobrewery
Batch twenty-four: Dad's Oktoberfest

1/2/2011 11:49 Smacked yeast pack in store

1/2/2011 12:27 3 gallons R/O on double boilers for 170°F. Warming LME in occasionally reheated water.

1/2/2011 12:57 Hit 170°F, off heat and added sock with 8oz Melanoidin (Weyermann) and the mystery blend of "Muntons Crushed Crystal" for 30 minute steep.

1/2/2011 13:29 Back on double burners for boil

1/2/2011 13:52 at boil, adding LME and DME off heat.

1/2/2011 14:03 Back on double burners for boil

1/2/2011 14:18 At boil, added hops (.5oz Saaz (4%aa), .5oz Tettnang (3.8%aa), .5oz Hallertauer (3.5%aa)).

1/2/2011 15:00 Added Whirlfloc tab and another 1oz Tettnang (3.8%aa)

1/2/2011 15:15 Off heat, in ice bath

1/2/2011 15:46 Chilled down to about 130°F (dropped and broke floating thermometer), pitched into 6 lbs ice and added about 2 gallons water to reach 5 gallons. Now at about 60°F, going to pitch anyway.

1/2/2011 16:05 Measured sample at 65°F, 1.052 OG, 13.1° Brix

1/24/2011 15:32 Measured sample at 52°F, 7.0° Brix

2/12/2011 13:30 Racked to secondary, measured 7.2° Brix, 1.014 SG at 56°F

3/12/2011 18:10 Bottled just about 4.5 gallons, measured 7.0° Brix, 1.016 SG at 48°F (corrects to 1.014).
Had a miscalulation on the calculation sheet, used 3.33oz priming suger instead of 3.14, should not be too bad but may overcarbonate.
Calculated ABV = 5.0%, 232 cal/pint. Wacky magic Refractometer concurs, also noting 74.7% Apparent attenuation, 60.6% real attenuation, and 173.3 Calories per 12oz glass

YEAST STRAIN: 2633  |  Octoberfest Lager Blend.

This blend of lager strains is designed to produce a rich, malty, complex and full bodied Octoberfest style beer. It attenuates well while leaving plenty of malt character and mouthfeel. This strain is low in sulfur production.

Origin:
Flocculation: medium-low
Attenuation: 73-77%
Temperature Range: 48-58° F (9-14° C)
Alcohol Tolerance: approximately 9% ABV

1/2/2011 11:49		Smacked yeast pack in store
1/2/2011 12:27		3 gallons R/O on double boilers for 170°F. Warming LME in occasionally reheated water.
1/2/2011 12:57		Hit 170°F, off heat and added sock with 8oz Melanoidin (Weyermann) and the mystery blend of "Muntons Crushed Crystal" for 30 minute steep.
1/2/2011 13:29		Back on double burners for boil
1/2/2011 13:52		at boil, adding LME and DME off heat.
1/2/2011 14:03		Back on double burners for boil
1/2/2011 14:18		At boil, added hops (.5oz Saaz (4%aa), .5oz Tettnang (3.8%aa), .5oz Hallertauer (3.5%aa)).
1/2/2011 15:00		Added Whirlfloc tab and another 1oz Tettnang (3.8%aa)
1/2/2011 15:15		Off heat, in ice bath
1/2/2011 15:46		Chilled down to about 130°F (dropped and broke floating thermometer), pitched into 6 lbs ice and added about 2 gallons water to reach 5 gallons. Now at about 60°F, going to pitch anyway.
1/2/2011 16:05		Measured sample at 65°F, 1.052 OG, 13.1° Brix
1/24/2011 15:32		Measured sample at 52°F, 7.0° Brix
2/12/2011 13:30		Racked to secondary, measured 7.2° Brix, 1.014 SG at 56°F
3/12/2011 18:10		Bottled just about 4.5 gallons, measured 7.0° Brix, 1.016 SG at 48°F (corrects to 1.014). Had a miscalulation on the calculation sheet, used 3.33oz priming suger instead of 3.14, should not be too bad but may overcarbonate. Calculated ABV = 5.0%, 232 cal/pint. Wacky magic Refractometer concurs, also noting 74.7% Apparent attenuation, 60.6% real attenuation, and 173.3 Calories per 12oz glass