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Festbier

187 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Festbier
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.25 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Chris
Calories: 187 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Wednesday May 20th 2026
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1.057
1.012
5.9%
25.6
5.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.25 lb Briess - Brewers Malt 2-Row13.25 lb Brewers Malt 2-Row 37 1.8 61.9%
0.90 lb German - Melanoidin0.9 lb Melanoidin 37 25 4.2%
2 lb Avangard - Pilsner2 lb Pilsner 37.3 1.7 9.3%
5.25 lb Weyermann - Munich Type I5.25 lb Munich Type I 38 6 24.5%
21.40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.95 oz Yakima Chief Hops - German Magnum0.95 oz German Magnum Hops Pellet 12 Boil 60 min 23.92 38.8%
1.50 oz Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops Pellet 3.3 Boil 5 min 1.69 61.2%
2.45 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 each Wort Chiller Other Boil 20 min.
2 oz Whirlfloc Water Agt Boil 15 min.
1.10 tsp Yeast Nutrient Other Boil 5 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 205 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.79 psi       Temp: 41 °F       CO2 Level: 2.5 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
8.48 gal Temperature 162 °F 152 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 69.3 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.34 gal (53.37 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.34 gal (5.37 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.03 32.1  
Mash volume with grains 9.74 38.9  
Grain absorption losses -2.68 -10.7  
Remaining sparge water volume (equipment estimates 8.24 g | 33 qt) 8.15 32.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.34 g | 53.4 qt) 13.25 53  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.18 64.7
Equipment Profile Used: System Default
 
Notes
                       5/23/26- BrewDay<br />
 1.057 O.G.@ 11G.<br />

I decided last minute to do a step mash to try and get F.G. to 1.012. Alpha mash was 158F.ish. Beta mash was 151.5F.
Pay lots of attention to bitterness as well since it was style guidelines maxed out at 25.4 IBU.
No boil overs or other stupid shit. Brewing is much easier and less complicated when grains are milled and waters measured the night before.
A valuable lesson in refractometer variation. When wort was boiling gravity reading with refractometer was 1.052 at highest. When properly cooled it was 1.058. An epiphany for certain. Might have to start taking dropper samples again and cooling to determine preboil gravity. Refractometer is great but finicky.

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  • Last Updated: 2026-05-23 18:53 UTC