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FREAKY FESTBIER

188 calories 18.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Festbier
Boil Time: 90 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Post Boil Size: 12.8 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 188 calories (Per 12oz)
Carbs: 18.6 g (Per 12oz)
Created: Sunday January 19th 2020
1.057
1.013
5.7%
28.0
6.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
19 lb Briess - Pilsen Malt 2-Row19 lb Pilsen Malt 2-Row 37 1.2 81.7%
2 lb Munich - Light 10L2 lb Munich - Light 10L 33 10 8.6%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 1.1%
2 lb German - Vienna2 lb Vienna 37 4 8.6%
23.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Hersbrucker3 oz Hersbrucker Hops Pellet 2.8 Boil 60 min 13.5 60%
2 oz Tettnanger2 oz Tettnanger Hops Pellet 4.5 Boil 60 min 14.47 40%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Lactic acid Water Agt Mash 0 min.
 
Yeast
Wyeast - Octoberfest Lager Blend 2633
Amount:
4 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
48 - 58 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 957 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.47 Volumes
 
Target Water Profile
26705
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
30 3 20 17 0 0.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.6 gal Strike 100 °F 100 °F 30 min
DECOCTION Temperature 138 °F 131 °F 15 min
DECOCTION Temperature 150 °F 146 °F 15 min
5.5 gal Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.44 gal (57.75 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.44 gal (9.75 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.72 34.9  
Mash volume with grains 10.58 42.3  
Grain absorption losses -2.91 -11.6  
Remaining sparge water volume (equipment estimates 8.88 g | 35.5 qt) 9.44 37.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.44 g | 57.8 qt) 15 60  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume (equipment estimates 12 g | 48 qt) 12.8 51.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12.8 g | 51.2 qt) 12 48  
Total: 18.16 72.6
Equipment Profile Used: System Default
 
Notes

Add 1 gram of DME for every 10 ml of final volume. (If you're making a 5 liter starter, add water to 200 grams of DME until you have 2 liters total.) Add 1/4 teaspoon of yeast nutrient/gallon, boil 15 minutes, cool, and add yeast

72 hour starter

Step mash
mash in at blood temp
1st decoction
heat to 138 and rest
2nd decoction
heat to 150 rest for 30
mash out and fly sparge

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  • Last Updated: 2021-07-02 04:17 UTC