Batch 267 Oktoberfest

5 gallons

10 lbs Weyermanns Munich#1

SRM 8

Mash at 146 df for 20 mins, 150 df for 20 mins, 154 df for 30 mins

Boil 120 mins

70 mins 8 gr Columbus at 16.8%aa, 20 IBUs

15 mins 1 tsp Irish moss 

10 mins 1 oz Hallertau Mittelfruh at 2.3%aa, 3 IBUs

OG into fermenter 1.057, 75% bhe

Pitch on 34/70 cake from batch 266 at 70 df, leave at 55 df. Starting Sept 6, 2 days rest at 70 df, then 45 df for lagering starting 9/8.  Rack to keg 9/20, leave at 38 df on 8 psi. 

Batch 266 Marzen

5 gallons

9 lbs Weyermanns Munich #1

Mash at 146 df for 20 mins, 150 df for 20 mins, 154 df for 30 mins

SRM 8

Boil 90 mins 

60 mins 8 gr Columbus at 16.8%aa, 20 IBUs

15 mins 1 tsp Irish moss 

5 mins 1 oz Hallertau Mittelfruh 2.3%aa, 4 IBUs

OG into fermenter 1.048, 70% bhe

Pitch with 34/70 in 1 qt starter at 70 df, leave at 55 df.  Move to 70 df for rest on 8/19, then to 45 df on 8/21 for lagering.  Rack to keg 8/30, leave on 12 psi at 38 df. 

Batch 265 Chris PA

5 gallons

10 lbs Weyermanns floor malted boh pils

12 oz Special B

1 tsp gypsum 

SRM 12

Boil 120 mins

60 mins 9 gr Columbus at 13.6%aa, 17 IBUs

30 mins 1 oz Galena at 12.5 %aa, 38 IBUs

15 mins 1 tsp Irish moss 

5 mins 1 oz Centennial at 10.4 %aa, 8 IBUs

OG into fermenter 1.063, 78% bhe

Pitch with S-04 in 1 qt starter at 70 df, leave at 65 df.

Dry hop 1 oz Centennials at 10.4%aa on 8/8.