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Premium Festbier

174 calories 16.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Festbier
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Thamma Brew Club
Rating:
5.00 (2 Reviews)

Calories: 174 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)
Created: Sunday December 28th 2025
1.057
1.012
6.2%
19.3
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Weyermann - Floor-Malted Bohemian Pilsner4 kg Floor-Malted Bohemian Pilsner 36.3 1.9 84.4%
0.60 kg Weyermann - Barke Munich Malt0.6 kg Barke Munich Malt 37 8 12.7%
0.14 kg Weyermann - Carafoam0.14 kg Carafoam 34.5 2.2 3%
4.74 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Hallertau Mittelfruh28 g Hallertau Mittelfruh Hops Leaf/Whole 3.75 Boil 60 min 13.45 50%
28 g Tettnanger28 g Tettnanger Hops Leaf/Whole 4.5 Boil 10 min 5.85 50%
56 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Zinc buddy Other Primary 0 min.
6 g Fermaid O Other Primary 0 min.
4.10 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
0.40 g Canning Salt Water Agt Mash 0 min.
1.50 g Epsom Salt (MgSO4) Water Agt Mash 0 min.
1.60 g gypsum (calcium sulfate) Water Agt Mash 0 min.
2.80 ml Phosphoric acid Water Agt Mash 0 min.
1 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
White Labs - Oktoberfest/Märzen Lager Yeast WLP820
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
11 - 14 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
1.75 (M cells / ml / ° P) 491 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.01 bar       Temp: 20 °C       CO2 Level: 2.6 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 5 75 50 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 L 1st decoction(protein rest) Decoction 50 °C 50 °C 45 min
7.5 L 2nd decoction(saccrification rest) Decoction 63 °C 63 °C 45 min
7.5 L mash out Infusion 76 °C -- 10 min
7.5 L Sparge Sparge 76 °C 76 °C 10 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 25 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 17.3
Mash volume with grains 20.4
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 17.2 L) 18.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Going into fermentor 20
Total: 35.6  
Equipment Profile Used: System Default
 
Notes

triple decoction mash schedule
Mash in 50C
1.Protein rest 50C 10min
2.Pull thick mash 1/3 and rise temp(10min) decoction(20min) and pull back
3.Saccharification rest 63C 10min
4.Pull thick mash 1/3 and rise temp(10min) decoction(20min) and pull back
5.Mash out 76C 10min

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  • Last Updated: 2026-01-02 21:59 UTC