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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:
17 HCU (~10 SRM)
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
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
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 . . .
Hops: 1 oz. Perle (8% AA, 60 min.)
2 oz. Tettnanger (4.5% AA, 30 min.)
1 oz. Tettnanger (aroma)
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!)

Recipe posted 06/19/01.