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Festbier 2.0

167 calories 16.1 g 12 oz
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Beer Stats
Method: Extract
Style: Festbier
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Bachhaus Brew
Calories: 167 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Wednesday September 23rd 2020
1.051
1.011
5.2%
49.1
2.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Briess - DME Pilsen Light3 lb DME Pilsen Light 45 2 48%
3 lb Briess - DME Pilsen Light3 lb DME Pilsen Light - (late boil kettle addition) 45 2 48%
0.25 lb Corn Sugar - Dextrose0.25 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 4%
6.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Northern Brewer - German Hallertau0.5 oz German Hallertau Hops Pellet 4.1 First Wort 60 min 8.72 10%
0.50 oz Northern Brewer - German Tettnang0.5 oz German Tettnang Hops Pellet 3.5 First Wort 60 min 7.44 10%
1 oz Northern Brewer - German Hallertau1 oz German Hallertau Hops Pellet 4.1 Boil 60 min 14.82 20%
1 oz Northern Brewer - German Tettnang1 oz German Tettnang Hops Pellet 3.5 Boil 60 min 12.65 20%
1 oz Northern Brewer - German Hallertau1 oz German Hallertau Hops Pellet 4.1 Boil 5 min 2.95 20%
1 oz Northern Brewer - German Tettnang1 oz German Tettnang Hops Pellet 3.5 Boil 5 min 2.52 20%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Whirlfloc Water Agt Boil 5 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: Dextrose       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 Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal -- 158 °F --
0.5 gal Fly Sparge 168 °F 168 °F --
2 gal Top Off -- 32 °F --
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 7.47 g | 29.9 qt) 2.78 11.1  
Volume increase from sugar/extract (early additions) 0.22 0.9  
Pre boil volume (equipment estimates 7.69 g | 30.8 qt) 3 12  
Volume increase from sugar/extract (late additions) 0.24 1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.78 11.1
Equipment Profile Used: System Default
 
Notes

Second pass extract brew to replicate the actual Oktoberfest beer served at the fairgrounds each year. It is a pale yellow, slightly malty relatively high ABV brew that is easy drinking , not too filling and highly satisfying. I have been to Oktoberfest many times and often say to myself that it's one of the best beers I have ever had when you are having more than one. It is difficult if not impossible to find anywhere else, in particular the states. What you will find is the old Marzen style.

Ferment at 55 deg for 1 week; 60 deg another 4 days; then 65 deg for 2 days. transfer to secondary and lager for 3-6 weeks at 32-35 deg. Bottle 3/4 c dextrose or keg; carbonate at 2.25-2.5

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  • Last Updated: 2021-08-29 22:13 UTC