Festbier - Beer Recipe - Brewer's Friend

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Festbier

184 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Oktoberfest/Märzen
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: C.S.Rhoderick, LLC
Calories: 184 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Thursday May 25th 2017
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1.056
1.012
5.8%
20.9
9.9
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb German - Pilsner7 lb Pilsner 38 1.6 58.3%
4 lb American - Vienna4 lb Vienna 35 4 33.3%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 8.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 90 min 14.99 50%
1 oz Spalt1 oz Spalt Hops Pellet 4.5 Boil 10 min 5.86 50%
2 oz / $ 0.00
 
Yeast
GigaYeast - Czech Pilsner Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Med-High
Optimum Temp:
48 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 359 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.75 qt Dough in / Protein Rest Infusion -- 122 °F 20 min
12 qt Decoction of thick Mash Decoction -- 146 °F 40 min
6 qt Decoction of thick Mash Temperature -- 156 °F 20 min
8 qt Mash out of thin Mash Temperature -- 170 °F 10 min
17 qt Fly Sparge Fly Sparge -- 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 5.08 g | 20.3 qt) 4 16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 6.75 27  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.5 34
Equipment Profile Used: System Default
 
Notes

Mash in for a protein rest at 122° F (50° C) for 20 minutes. Pull your first decoction of about 9 quarts and boil for 15 minutes. Add back to main mash and equalize at 148°. Hold at that temperature for 40 minutes.

Pull your second decoction of about 5 quarts and boil for 15 minutes. Add back to main mash and equalize at 148°.
Hold at that temperature for 40 minutes.

Apply heat or boiling water to mash out at 168°F for 10 minutes. Sparge, boil 90 minutes, and add hops at stated intervals. Chill and oxygenate when wort temperature falls below 80° F (27° C). Pitch a strong starter of yeast at 48° F (9° C). Fermentation temperature may be allowed to rise to 50° F (10° C).

As fermentation slows, bring to 55° F (13° C) and hold three days for a diacetyl rest. When the gravity reaches 1.012 (3° P), crash to lager temperatures (35° F or 2° C) and lager the beer for two or three months (or until Oktoberfest).

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  • Last Updated: 2021-06-24 12:02 UTC