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SommerFest Bier

162 calories 12.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Festbier
Boil Time: 60 min
Batch Size: 18 gallons (fermentor volume)
Pre Boil Size: 20 gallons
Post Boil Size: 18 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mike Machalaba
Rating:
5.00 (1 Review)

Calories: 162 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)
Created: Wednesday August 6th 2025
1.050
1.007
5.6%
16.7
9.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14.50 lb Weyermann - Barke Pilsner Malt14.5 lb Barke Pilsner Malt 37.03 1.75 41.4%
14.50 lb Bairds - Munich Malt14.5 lb Munich Malt 36.8 5 41.4%
3 lb Weyermann - Barke Munich Malt3 lb Barke Munich Malt 37 8 8.6%
1.50 lb Belgian - CaraMunich1.5 lb CaraMunich 33 50 4.3%
1.50 lb American - Caramel / Crystal 40L1.5 lb Caramel / Crystal 40L 34 40 4.3%
35 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 8.29 40%
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 6.37 40%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 2.06 20%
5 oz / $ 0.00
 
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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 295 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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 Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 gal Infusion 168 °F 148 °F 60 min
8 gal Sparge 200 °F 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 19.69 gal (78.75 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 7.69 gal (30.75 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 15.93 gal (63.7 qt). Suggest reducing strike water volume to 9.2 gal (36.8 qt) and adding 3.93 gal (15.7 qt) sparge/top-off. 13.13 52.5  
Strike water volume at mash thickness of 1.5 qt/lb 13.13 52.5  
Mash volume with grains 15.93 63.7  
Grain absorption losses -4.38 -17.5  
Remaining sparge water volume (equipment estimates 11.19 g | 44.8 qt) 11.5 46  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 19.69 g | 78.8 qt) 20 80  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 18 72  
Going into fermentor 18 72  
Total: 24.63 98.5
Equipment Profile Used: System Default
 
Notes

42% German Pils
42% German Light Munich
8% German Dark Munich
4% Belgian Carapils
4% Caramel 40

Primary fermentation at 55F

Diacetyl rest at 65 for 3 days

Cold Crashed at 34F

Removed from yeast cake to secondary carboy to lager

Fined with gelatin in carboy, transferred to keg

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  • Last Updated: 2025-08-22 15:46 UTC