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Festbier

163 calories 13.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Festbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Anderfest Festbier
Calories: 163 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)
Created: Monday August 25th 2025
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb American - Pilsner7.5 lb Pilsner 37 1.8 75%
2 lb American - Vienna2 lb Vienna 35 4 20%
8 oz American - Carapils (Dextrine Malt)8 oz Carapils (Dextrine Malt) 33 1.8 5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 23.13 75%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Leaf/Whole 3.75 Boil 15 min 3.48 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Epsom Salt Water Agt Mash 1 hr.
0.50 g Gypsum Water Agt Mash 1 hr.
5 g Lactic acid Water Agt Mash 1 hr.
2.89 g Lactic acid Water Agt Sparge 1 hr.
1 each Whirlfloc Water Agt Boil 5 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
58 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.47 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 5 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.33 gal Strike 166 °F 153 °F 60 min
5.34 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 3.33 13.3  
Mash volume with grains 4.13 16.5  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.75 g | 19 qt) 4.18 16.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.5 30
Equipment Profile Used: System Default
 
Notes

Pitch yeast at 54⁰F and set fermentation chamber to 58⁰F.

When the specific gravity is under 1.020, transfer to serving keg with spunding valve set to 15 psi to (mostly) naturally carbonate. Ramp up to 61° F to encourage yeast to clean up and finish strong. Once the final gravity is stable for 3 days, take off spunding valve and ramp down ambient temperature 3 degrees/day until in the 30s. Let lager for a few weeks.

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  • Last Updated: 2026-04-14 22:30 UTC