006 — OKTOBERFEST

3.5kg light malt extract

0.7kg dark malt extract

200g German light crystal malt (crushed)

100g chocolate malt (crushed)

75g Tettrang hop pellets

1pkg Cooper’s dry yeast

Steep the crushed malt grains for 15 minutes. Add to boiling wort.

Bittering hops: 50g, at the beginning of boil

Aromatic hops: remainder, 57 minutes into the boil

Start date: Oct. 2, 2005

Original gravity (OG): 1.044

1st siphon: Oct. 9, 2005

Bottling date: Oct. 27, 2005

Final gravity (FG): 1.016

Percentage ABV: (OG-FG)/7.46 * 1000: 4.3%