Embedded Files
May 19, 2011
Batch:
2.13 gal Extract
Characteristics
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Recipe Gravity: 1.067 OG
Recipe Bitterness: 16 IBU
Recipe Color: 12° SRM
Estimated FG: 1.017
Alcohol by Volume: 6.5%
Alcohol by Weight: 5.1%
Ingredients
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Honey 1.58 lb, Sugar, Other
MrB. Octoberfest Vienna Lager 1.21 lb, Extract, Extract
MrB. Pale Export UME 1.21 lb, Extract, Extract
Hallertauer (Germany) 1.00 oz, Pellet, 0 minutes
MrB. Octoberfest Vienna Lager 1.00 oz, Pellet, 5 minutes
Mr. Beer Dry Ale Yeast 2.00 unit, Yeast, Temperature Range: 68°-76° F 2.0 GRAMS
Notes:
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2 Hellenbock
This tantalizing elixir features the delicate aroma of German noble hops. It's a soft brown color with enticing garnet highlights. Enjoy a big one now, 'cause you'll need to go to Hellenbock to find another brew like this.
RECIPE INCLUDES:
1 Can Octoberfest Vienna Lager HME
1 Can Pale Export UME
1 Packet Dry Brewing Yeast (under lid of HME)
2 Packets Hallertau Pellet Hops
1 Muslin Hop Sack
2 Cups Honey
1 Packet One-Step™ Sanitizing Cleanser
NOTE: BE SURE TO SANITIZE YOUR HOP SACK ALONG WITH ALL YOUR OTHER EQUIPMENT.
Brewing
1. Fill keg with cold water to the 4-quart mark on the back.
2. Remove yeast packet from under lid of HME, then place unopened cans of HME and UME in hot water to make the liquid easier to pour.
3. Place both packets (1 oz.) of pellet hops into the hop sack and tie it closed, then trim away excess material.
4. Using the sanitized measuring cup, place 4 cups of water into a clean 3-quart pot.
5. Bring to a boil, then remove from heat. Add 2 cups of honey, stir to mix well.
6. Stir HME, UME and hops (in hop sack) into mixture. This mixture is called the wort.
KEEP HOPS IN FERMENTER THE ENTIRE FERMENTATION PERIOD.
7. Pour wort into keg. Bring the volume of the keg to the 8.5-quart mark by adding more cold water. Stir vigorously to mix well.
8. Sprinkle yeast into keg and allow to sit for 5 minutes. Stir vigorously again, then screw on lid.
9. Ferment by placing the keg out of direct sunlight and in a location with a consistent temperature.
Allow beer to FERMENT TWO - THREE WEEKS at room temperature (between 66°-68°F).
Batch Notes:
Had 2 cups and a little more honey left in bottle so used it all up (was 1# 9.3oz)
Added two Mr. Beer Yeast packs instead of the 0ne that the recipe calls for since did not want to stress yeast
OG = 1.064 @ 72*F
FG = 1.010 @ 72*F
ABV = 7.1%
June 11, 2011
Bottled today with 70g of Mr. Beer booster
Taste of Hydrometer sample was very dry and strong Alcohol flavor, will need 2+ months to condition
Got twenty-one 12oz bottles and one 10oz bottle for tester in two months (plus had about 4oz to taste)
August 11, 2011 - First Pour
Very good flavor after 8 weeks
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