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Oide Wiesn Festbier 25

10219 calories 1038.3 g 20 qt
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 12.98 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Montano Brewing
Hop Utilization: 70%
Calories: 10219 calories (Per 20qt)
Carbs: 1038.3 g (Per 20qt)
Created: Sunday June 8th 2025
1.058
1.014
5.7%
28.7
13.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Weyermann - Floor-Malted Bohemian Pilsner10 lb Floor-Malted Bohemian Pilsner 36.3 1.9 38.5%
9 lb Briess - Aromatic Munich Malt 20L9 lb Aromatic Munich Malt 20L 35.4 20 34.6%
5 lb Briess - Goldpils Vienna Malt5 lb Goldpils Vienna Malt 36.8 3.5 19.2%
2 lb Dingemans - Cara 20 MD (Caravienne) 2 lb Cara 20 MD (Caravienne) 34 20 7.7%
26 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz US Tettnanger (5.1AA)2 oz US Tettnanger (5.1AA) Hops Leaf/Whole 5.1 First Wort 0 min 13.31 33.3%
2 oz GR Tettnanger (4.2 AA)2 oz GR Tettnanger (4.2 AA) Hops Pellet 4.2 Boil 60 min 10.96 33.3%
2 oz US Tettnanger (5.1AA)2 oz US Tettnanger (5.1AA) Hops Leaf/Whole 5.1 Aroma 10 min 4.39 33.3%
6 oz / $ 0.00
 
Yeast
CellarScience - German
Amount:
3 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 62 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 199 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
12 Gal Distilled + 5 Gal Filtered Tap + 1 Tbsp CaCl + 10 ml Lactic Acid
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.23 gal (48.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.23 gal (0.9 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 9.75 39  
Mash volume with grains 11.83 47.3  
Grain absorption losses -3.25 -13  
Remaining sparge water volume (equipment estimates 5.98 g | 23.9 qt) 6.73 26.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.23 g | 48.9 qt) 12.98 51.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 10.5 42  
Going into fermentor 10.5 42  
Total: 16.48 65.9
Equipment Profile Used: System Default
 
Notes

Mash in to 130F, hold 15 min. Infuse to 152F, hold 40 min, Decoct to 159F, hold 20 min, Decoct to 165F, recirc, sparge. Boil 60 min. 1 whirlfloc tab. Whirlpool with counter flow and immersion chillers. Collect in two 5 gal fermenters. Pitch 1 1/2 dry yeast packets in each. Ferment at 52F.

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  • Last Updated: 2025-11-09 18:47 UTC