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Festbier

183 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Festbier
Boil Time: 60 min
Batch Size: 20 gallons (fermentor volume)
Pre Boil Size: 22 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.222 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 183 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Saturday August 15th 2020
1.055
1.017
5.0%
20.6
5.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
36 lb German - Pilsner36 lb Pilsner 38 1.6 85.7%
4 lb Munich4 lb Munich 37 6 9.5%
32 oz American - Victory32 oz Victory 34 28 4.8%
42 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 oz Hallertau Mittelfruh6 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 16.37 50%
6 oz Hallertau Mittelfruh6 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 4.25 50%
12 oz / $ 0.00
 
Yeast
White Labs - Oktoberfest/Märzen Lager Yeast WLP820
Amount:
4 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Medium
Optimum Temp:
52 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 360 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.47 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 19.11 gal (76.44 qt). Suggest reducing strike water volume to 8.64 gal (34.56 qt) and adding 7.11 gal (28.44 qt) sparge/top-off. 15.75 63  
Strike water volume at mash thickness of 1.5 qt/lb 15.75 63  
Mash volume with grains (equipment estimates 4.11 g | 16.4 qt) 19.11 76.4  
Grain absorption losses -5.25 -21  
Remaining sparge water volume 11.75 47  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.95 g | 27.8 qt) 22 88  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.45 -1.8  
Post boil Volume 5 20  
Top off amount 15 60  
Going into fermentor 20 80  
Total: 27.5 110
Equipment Profile Used: System Default
 
Notes

https://beerandbrewing.com/make-your-best-festbier/

Pitch the yeast, with a target fermentation temperature of 50°F (10°C). After 10 days, bump up the temperature slightly (54°F/12°C or so), and wait another few days. At the 2-week mark, warm to 65°F (18°C) and hold for 2 days. This will do is minimize diacetyl and sulfur production and/or retention, yielding a squeaky-clean pale lager.

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  • Last Updated: 2022-08-09 10:58 UTC