A fest beer for the rest of us - Beer Recipe - Brewer's Friend

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A fest beer for the rest of us

206 calories 21.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Festbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Source: John Watson AHA
Calories: 206 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)
Created: Thursday July 4th 2019
1.062
1.016
6.1%
25.9
6.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Pilsner5 lb Pilsner 38 1.6 41%
4 lb German - Munich Light4 lb Munich Light 37 6 32.8%
3 lb German - Vienna3 lb Vienna 37 4 24.6%
0.20 lb German - Melanoidin0.2 lb Melanoidin 37 25 1.6%
12.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Millenium0.25 oz Millenium Hops Pellet 15.5 First Wort 0 min 14.38 16.7%
0.75 oz Tettnanger0.75 oz Tettnanger Hops Pellet 4.5 Boil 30 min 8.75 50%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 10 min 2.75 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Wyeast - Beer Nutrient Water Agt Mash 10 min.
1 tbsp super moss hb Water Agt Mash 10 min.
Priming
CO2 Level: 2.47 Volumes
 
Target Water Profile
Palmer's Light Ale Amber
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.81 15.3  
Mash volume with grains 4.79 19.2  
Grain absorption losses -1.53 -6.1  
Remaining sparge water volume (equipment estimates 5.02 g | 20.1 qt) 4.46 17.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.28 33.1
Equipment Profile Used: System Default
 
Notes

Added Melaloidin malt to avoid need for decoction....

Single decoction mash: “Initial strike temperature 120° F (49° C) with 3 gallons water at 130° F (54° C). Raise temperature to 140° F (60° C) with 1.5 gallons water at 212° F (100° C). Pull 4 quarts (3.78 L) of thick mash to second pot. Raise decoction to 154° F (68° C) for 15 minutes with heat, then raise temperature to boil for 20 minutes. Combine decoction with main mash, which is now at a temperature of 136° F (58° C). Resulting temperature of combined mash is 150° F (66° C). Raise temperature with heat to 154° F (68° C) for 15 minutes. Raise temperature to 156° F (69° C) for 15 minutes. Raise temperature with heat to 168° F (76° C) for 5 minutes and mash out. Sparge with 6 gallons (22.71 L) 168° F (76° C) water.”
Primary fermentation for 2 weeks at 50° F (10° C).
Diacetyl Rest for 2 days at 68° F (20° C). Lower temp 2°/day to 34° (1° C).
Secondary fermentation for 3 months at 34° F (1° C).
Force carbonated.

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  • Last Updated: 2019-07-08 14:01 UTC