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FestBier 2024

187 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Festbier
Boil Time: 90 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 30.31 liters
Post Boil Size: 27 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 78% (brew house)
Source: GrandPaD
Calories: 187 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Thursday August 1st 2024
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by The Thamma Brewery

OG: 1.057 FG: 1.012 ABV: 6.2% IBU: 19

1.057
1.011
6.0%
21.2
4.8
5.4
40.43
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Weyermann - Floor-Malted Bohemian Pilsner4 kg Floor-Malted Bohemian Pilsner $ 4.36 / kg
$ 17.44 		36.3 1.9 70.1%
0.96 kg Weyermann - Munich Type I0.956 kg Munich Type I $ 1.22 / lb
$ 2.57 		38 6 16.7%
0.75 kg Weyermann - Vienna Malt0.752 kg Vienna Malt $ 2.43 / lb
$ 4.03 		37 3.5 13.2%
5.71 kg / $ 24.04
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Hallertau Mittelfruh50 g Hallertau Mittelfruh Hops $ 1.00 / oz
$ 1.76 		Pellet 2.3 Boil 60 min 14.73 79.4%
5 g Perle5 g Perle Hops $ 1.39 / oz
$ 0.25 		Pellet 9.3 Boil 30 min 3.31 7.9%
8 g Artisan - Perle8 g Perle Hops $ 0.05 / g
$ 0.40 		Pellet 5.6 Boil 30 min 3.19 12.7%
63 g / $ 2.41
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Wyeast Yeast Nutrient Other Boil 10 min.
1 each irish moss Water Agt Boil 3 min.
4.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
4 g Citric acid Water Agt Mash 1 hr.
0.20 ml fermcap s Water Agt Boil 90 min.
1.50 g Magnesium Chloride Water Agt Mash 1 hr.
0.50 g Slaked Lime Water Agt Mash 1 hr.
 
Yeast
Lallemand - LalBrew Diamond Lager
Amount:
2 Each
Cost:
$ 6.99 / each
$ 13.98
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 15 °C
Starter:
Yes
Fermentation Temp:
12 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 505 B cells required
$ 13.98 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.78 bar       Temp: 1.7 °C       CO2 Level: 2.65 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Add 1.77 grams SMB to mash water after pre-boil. (will add 43 ppm sulfate and 12 ppm sodium), salts adjusted to accommodate
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21.12 L Mash-in Strike 69 °C 67 °C 60 min
10.5 L Add to cover malt pipe Top Off 67 °C 67 °C 15 min
4 L Mash-out Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3.7 L/kg
Starting Grain Temp: 23.9 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 21.1
Mash volume with grains 24.9
Grain absorption losses -5.7
Remaining sparge water volume (equipment estimates 18.4 L) 15.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.9 L) 30.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 24 L) 27
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 27 L) 24
Total: 36.9  
Equipment Profile Used: System Default
 
Notes

Starter Size (L) 3 Gravity 1.037
Braukaiser - Stir Plate DME Required: 10.4 oz, 295.6 g
Growth Rate: 1.4
Intial Cells Per Extract (B/g): 0.74
Ending Cell Count: 634 billion cells
Resulting Pitch Rate: 1.87M cells / mL / °P
Starter meets desired pitching rate!
Grains treated with 2% of 25 ppm (SMB)Sodium Metabisulfite (aq)

Diacetyl rest at 75 % attenuation, 60 F for 2 days or until no change in specific gravity for 2 days.
Cool to 38 F over 2 days, rest additional 2 days, then closed transfer to keg, lager for 14-30 days at 35 F

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  • Last Updated: 2024-10-31 20:19 UTC