Yet Another Festbier Attempt - Beer Recipe - Brewer's Friend

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Yet Another Festbier Attempt

182 calories 19 g 12 oz
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Beer Stats
Method: BIAB
Style: Festbier
Boil Time: 20 min
Batch Size: 1.75 gallons (fermentor volume)
Pre Boil Size: 1.8 gallons
Post Boil Size: 1.6 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 182 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Thursday April 23rd 2020
1.055
1.014
5.4%
23.5
6.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb US - Pale 2-Row3 lb Pale 2-Row 37 1.8 78.7%
8 oz Munich - Light 10L8 oz Munich - Light 10L 33 10 13.1%
2 oz German - CaraHell2 oz CaraHell 34 11 3.3%
2 oz American - Pale 2-Row - Toasted2 oz Pale 2-Row - Toasted 33 30 3.3%
1 oz German - Acidulated Malt1 oz Acidulated Malt 27 3.4 1.6%
61 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 15 min 23.5 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.60 g Calcium Chloride (dihydrate) Water Agt Mash --
0.60 g Gypsum Water Agt Mash --
0.60 g Epsom Salt Water Agt Mash --
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
0.50 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 31 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.47 Volumes
 
Target Water Profile
Distilled
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
7 qt Infusion 166 °F 156 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 2.86 g | 11.5 qt) 2.53 10.1  
Mash volume with grains (equipment estimates 3.17 g | 12.7 qt) 2.83 11.3  
Grain absorption losses -0.48 -1.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.14 g | 8.6 qt) 1.8 7.2  
Boil off losses -0.5 -2  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 1.6 6.4  
Top off amount 0.15 0.6  
Volume into fermentor 1.75 7  
Total: 2.53 10.1
Equipment Profile Used: System Default
 
Notes

Getting off on the wrong track here. Go back to just pale and Munich malt. Stick with lager yeast and use a mineral profile with more dryness.

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  • Last Updated: 2021-02-08 20:02 UTC