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Festbier 2

190 calories 18.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Festbier
Boil Time: 60 min
Batch Size: 54 liters (fermentor volume)
Pre Boil Size: 63.2 liters
Post Boil Size: 58.5 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Source: OEB
Calories: 190 calories (Per 330ml)
Carbs: 18.7 g (Per 330ml)
Created: Friday August 15th 2025
1.062
1.014
6.3%
24.4
5.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.50 kg New Zealand - Pilsner Malt11.5 kg Pilsner Malt 37.3 1.93 73%
2 kg Gladfield - Munich Malt2 kg Munich Malt 36.8 7.87 12.7%
1.75 kg New Zealand - Vienna Malt1.75 kg Vienna Malt 39.1 3.45 11.1%
0.50 kg Rice Hulls0.5 kg Rice Hulls 0 0 3.2%
15.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Hallertauer Magnum20 g Hallertauer Magnum Hops Pellet 13.4 Boil 60 min 11.81 8.2%
100 g Hallertau Mittelfruh100 g Hallertau Mittelfruh Hops Pellet 3 Boil 20 min 11.1 40.8%
25 g Saaz25 g Saaz Hops Pellet 3.5 Boil 10 min 1.4 10.2%
100 g Spalter Select (Germany)100 g Spalter Select (Germany) Hops Pellet 4.1 Whirlpool at 80 °C 20 min 2.35 40.8%
245 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6.40 g Gypsum Water Agt Mash 1 hr.
2.60 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
10 ml Phosphoric acid Water Agt Mash 1 hr.
5.50 g bioglucanase Water Agt Mash 1 hr.
6.40 g Gypsum Water Agt Boil 1 hr.
2.60 g Calcium Chloride (anhydrous) Water Agt Boil 1 hr.
3 g Whirlfloc Water Agt Boil 15 min.
12.50 g Yeast Nutrient Other Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
Yes
Fermentation Temp:
12 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 1232 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.47 Volumes
 
Target Water Profile
Reverse Osmosis
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
50 L Infusion -- 64 °C 60 min
32 L Sparge -- 77 °C 20 min
Starting Mash Thickness: 3.2 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 60.93 L. Suggest reducing initial water volume to 45.4 L and adding 15.53 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 60.8 L. Suggest reducing strike water volume to 35.01 L and adding 15.4 L sparge/top-off. 50.4
Strike water volume at mash thickness of 3.2 L/kg 50.4
Mash volume with grains 60.8
Grain absorption losses -15.8
Remaining sparge water volume (equipment estimates 27.2 L) 29.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 60.9 L) 63.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume (equipment estimates 54.5 L) 58.5
Hops absorption losses (whirlpool, hop stand) -0.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 58 L) 54
Total: 79.9  
Equipment Profile Used: System Default
"Festbier 2" Festbier beer recipe by OEB. All Grain, ABV 6.25%, IBU 24.42, SRM 5.55, Fermentables: (Pilsner Malt, Munich Malt, Vienna Malt, Rice Hulls) Hops: (Hallertauer Magnum, Hallertau Mittelfruh, Saaz, Spalter Select (Germany)) Other: (Gypsum, Calcium Chloride (anhydrous), Phosphoric acid, bioglucanase, Whirlfloc, Yeast Nutrient)
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  • Last Updated: 2025-09-13 03:04 UTC