Festbier - Beer Recipe - Brewer's Friend

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Festbier

209 calories 21.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Christopher Schaeffer
Calories: 209 calories (Per 12oz)
Carbs: 21.8 g (Per 12oz)
Created: Saturday June 21st 2014
1.063
1.016
6.5%
22.3
9.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb German - Pilsner7 lb Pilsner 38 1.6 58.3%
3 lb German - Vienna3 lb Vienna 37 4 25%
2 lb German - Munich Light2 lb Munich Light 37 6 16.7%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Domestic Hallertau1.5 oz Domestic Hallertau Hops Pellet 4 Boil 60 min 19.31 69.4%
0.33 oz Domestic Hallertau0.33 oz Domestic Hallertau Hops Pellet 4 Aroma 15 min 2.11 15.3%
0.33 oz Domestic Hallertau0.33 oz Domestic Hallertau Hops Pellet 4 Aroma 5 min 0.85 15.3%
2.16 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Krausen      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 142 °F 30 min
Infusion -- 158 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 4.33 g | 17.3 qt) 3.25 13  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.75 31
Equipment Profile Used: System Default
 
Notes

Pitch yeast @ 65F
After 24 hours lower to 50F
At 2 weeks Raise to 62F
After 2-3 days Keg
Lager @ 40F for 6 Weeks

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  • Last Updated: 2014-06-21 19:53 UTC