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Bitter October
The name comes from the use of Munich malt-- I think it will make the
final brew taste somewhat like a Maerzen (or Octoberfest) but
more bitter. Since I'm using a California common yeast strain and
British (not German) Munich malt, I didn't think I could call it a
Maerzen in good conscience.
Hopefully, with a little Bitter October, that month will
be just a little more sweet . . .
| Brewer: | Chris Pabst | Email: | - | |||||
| Beer: | Bitter October | Style: | California Common | |||||
| Type: | All grain | Size: | 6 gallons | |||||
| Color: |
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Bitterness: | 48 IBU | |||||
| OG: | 1.050 | FG: | 1.014 | |||||
| Alcohol: | 4.7% v/v (3.7% w/w) | |||||||
| Grain: | 10 lb. British Munich 1 lb. American crystal 40L |
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| Mash: | 75% efficiency | |||||||
| Step Mash: Protein Rest (122°F 30 min.); 145°F for 30 min.; 150°F for 30 min.; mash out and sparge |
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| Boil: | 120 minutes | SG 1.038 | 8 gallons | |||||
| I'm hoping that the thorough boil will take care of any stubborn proteins that the protein rest did not. I usually use American 2-Row, so I'm unaccustomed to using this rest or dealing with malts that may be high in proteins . . . |
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| Hops: | 1 oz. Perle (8% AA, 60 min.) 2 oz. Tettnanger (4.5% AA, 30 min.) 1 oz. Tettnanger (aroma) |
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| Yeast: | White Labs SF Lager Yeast | |||||||
| Log: | Brewed 6/18/01; Fermenting at 60-65°F | |||||||
| Carbonation: | 5.51 oz of cane sugar (don't worry, nobody will know that you're putting table sugar in your beer!) |
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Recipe posted 06/19/01.
