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Festbier

179 calories 15.2 g 12 oz
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Beer Stats
Method: Extract
Style: Festbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.120 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Ken R Stewart
Calories: 179 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Saturday May 16th 2026
1.055
1.009
6.0%
20.1
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
800 g Briess - LME Pilsen Light800 g LME Pilsen Light 35 2.5 17.2%
800 g Briess - LME Pilsen Light800 g LME Pilsen Light - (late boil kettle addition) 35 2.5 17.2%
100 g Briess - DME Pilsen Light100 g DME Pilsen Light 43 2 2.2%
1,700 g / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
4 lb Weyermann - Floor-Malted Bohemian Pilsner4 lb Floor-Malted Bohemian Pilsner 36.3 1.9 39%
2 lb Weyermann - Munich Type I2 lb Munich Type I 38 6 19.5%
0.50 lb Briess - Goldpils Vienna Malt0.5 lb Goldpils Vienna Malt 36.8 3.5 4.9%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Artisan - Hallertau Mittelfruh28 g Hallertau Mittelfruh Hops Pellet 4 Boil 60 min 11.58 40%
24 g Yakima Chief Hops - German Tettnang24 g German Tettnang Hops Pellet 2 Boil 30 min 3.82 34.3%
18 g Hallertau Tradition (Germany)18 g Hallertau Tradition (Germany) Hops Pellet 5.1 Boil 15 min 4.71 25.7%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc tablet Fining Boil 10 min.
2 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
1 tsp Calcium Chloride (dihydrate) Water Agt Boil 10 min.
1 tsp gypsum (calcium sulfate) Water Agt Boil 10 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:
52 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 99 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 Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 gal Steeping 160 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 4.59 g | 18.4 qt) 4.15 16.6  
Mash volume with grains (equipment estimates 4.59 g | 18.4 qt) 4.67 18.7  
Grain absorption losses (steeping) -0.81 -3.3  
Volume increase from sugar/extract (early additions) 0.17 0.7  
Pre boil volume (equipment estimates 3.94 g | 15.8 qt) 3.5 14  
Volume increase from sugar/extract (late additions) 0.15 0.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume 2.5 10  
Top off amount 3 12  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 7.15 28.6
Equipment Profile Used: System Default
"Festbier" Festbier beer recipe by Ken R Stewart. Extract, ABV 6.04%, IBU 20.11, SRM 4.84, Fermentables: (LME Pilsen Light, DME Pilsen Light) Steeping Grains: (Floor-Malted Bohemian Pilsner, Munich Type I, Goldpils Vienna Malt) Hops: (Hallertau Mittelfruh, German Tettnang, Hallertau Tradition (Germany)) Other: (Whirlfloc tablet, Wyeast - Beer Nutrient, Calcium Chloride (dihydrate), gypsum (calcium sulfate))
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  • Last Updated: 2026-06-07 21:32 UTC