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PB0157 Festbier 08/15/2023

159 calories 12.8 g 16 oz
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Beer Stats
Method: All Grain
Style: Festbier
Boil Time: 90 min
Batch Size: 229 gallons (fermentor volume)
Pre Boil Size: 235 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Rives
Calories: 159 calories (Per 16oz)
Carbs: 12.8 g (Per 16oz)
Created: Monday August 7th 2023
1.049
1.007
5.6%
18.2
4.9
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
275 lb Weyermann - Isaria 1924275 lb Isaria 1924 35.8 3.3 63.6%
55 lb Weyermann - Munich Type I55 lb Munich Type I 38 6 12.7%
50 lb Corn Sugar - Dextrose50 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 11.6%
27.50 lb Weyermann - Extra Pale Premium Pilsner Malt27.5 lb Extra Pale Premium Pilsner Malt 38 1.5 6.4%
25 lb Rice Hulls25 lb Rice Hulls 0 0 5.8%
432.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 oz Magnum12 oz Magnum Hops Pellet 12.6 First Wort 90 min 16.27 23.1%
40 oz Hallertau Mittelfruh40 oz Hallertau Mittelfruh Hops Pellet 2.7 Whirlpool at 210 °F 30 min 1.94 76.9%
52 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
60 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
20 g Epsom Salt Water Agt Mash 1 hr.
100 g Gypsum Water Agt Mash 1 hr.
171.70 ml Phosphoric acid Water Agt Mash 1 hr.
60 ml Fermcap Other Boil 105 min.
35 g Whirlfloc Fining Boil 15 min.
30 g yeastx-82 Other Boil 15 min.
60 g ALDC Other Primary 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 3686 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.65 psi       Temp: 31 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Project Barley Lomita RO water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
58 16.9 15 51.6 75.8 0
strike in with 151 gal (574 L) at 160 F (target mash temp is 148 F)
add salts and acid per other ingredients
sparge with ~125 gal at 175 F
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
158.44 gal Strike 160 °F 148 °F 60 min
125.48 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 233.2 gal (932.8 qt). Suggest reducing initial water volume to 8.11 gal (32.43 qt) and adding 221.2 gal (884.8 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 174.04 gal (696.15 qt) 143.44 573.8  
Strike water volume at mash thickness of 1.5 qt/lb 143.44 573.8  
Mash volume with grains 174.04 696.2  
Grain absorption losses -47.81 -191.3  
Remaining sparge water volume (equipment estimates 133.93 g | 535.7 qt) 139.63 558.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 229.31 g | 917.2 qt) 235 940  
Volume increase from sugar/extract (late additions) 3.89 15.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.45 -1.8  
Post boil Volume 230.5 922  
Hops absorption losses (whirlpool, hop stand) -1.5 -6  
Going into fermentor 229 916  
Total: 283.06 1132.3
Equipment Profile Used: System Default
 
Notes

run mash rakes and recirc through vorlauf for first 15 min after mash in and then then turn of rakes and recirc and let sit another 65 min (75 min total saccharification rest)
Then vorlauf for 15 min for clear wort.

Lauter and sparge very slowly taking between 60 to 90 min to collect 235 gal in kettle. Start pump on lowest speed (20 or 25%?) and restrict output to collect ~50 to 60 gal every 15 min. flow meter should read ~12 to 15 L/min

fermcap and first wort hops added to BK as it starts to fill

Note 90 min boil for DMS reduction with high % pilsner malt

Add dextrose, whirfloc, and yeastx 15 min before flameout

Add whirlpool hops just after flameout and whirlpool for 10 min. then let rest 15 min.

inject ALDC directly to FV just before after knocking out.

Then knockout through sanitized HX to FV to target 50 F for start of fermentation. Set FV glycol control to 52 F.

Oxygenate at 1 L/min for 60 min through carb stone in FV, or inline oxygenate at output of Hx at 1.5 L/min flow rate the whole time while knocking out.

pitch 50 lb of thick W-34/70 yeast slurry harvested from either PB0155 Cerveza Lomita or PB0156 Nectaron

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  • Last Updated: 2023-08-17 22:53 UTC