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The Meadow

194 calories 18.9 g 12 oz
Beer Stats
Method: BIAB
Style: Festbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Tylor Miranda
Calories: 194 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created Monday July 13th 2020
Amount Fermentable Cost PPG °L Bill %
6.75 lb Weyermann - German Pilsner Malt6.75 lb German Pilsner Malt 2.39 / lb
38 1.85 64.3%
1.25 lb Weyermann - German Munich Type 11.25 lb German Munich Type 1 2.39 / lb
37 6.1 11.9%
2.50 lb Weyermann - German Vienna2.5 lb German Vienna 2.39 / lb
37 3.35 23.8%
10.50 lbs / 25.10
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Herkules8 g Herkules Hops 1.45 / g
Pellet 14.5 Boil 30 min 12.43 22%
1 oz Tradition1 oz Tradition Hops 2.49 / oz
Pellet 6 Boil 10 min 8.6 78%
36.35 g / 14.09
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Strike 160 °F 152 °F 5 min
Vorlauf 152 °F 152 °F 55 min
Top Off -- -- --
1 gal Sparge 170 °F 155 °F 5 min
Other Ingredients
Amount Name Cost Type Use Time
6.50 gal Distilled Bottled Water 0.97 / gal
Other Mash 0 min.
White Labs - German Bock Lager
1 Each
Attenuation (avg):
Optimum Temp:
48 - 55 °F
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: sucrose       Amount: 3.5 oz       Temp: 50 °F       CO2 Level: 2.5 Volumes
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 0 0 60 40 0
Mash Chemistry and Brewing Water Calculator

Traditionally brewed with just enough time to lager before Octoberfest.
Brew it in July-August... or whenever.
Rack it into a sanitized bucket with an airlock.
Condition at 39-52f for 3-8 weeks.
Serve at 44f.

Yeast may be OYL-111 or WLP833. Many other yeasts are used to brew this style with success, however, these are my favorites.

Paulaner Festbier is 4.25 SRM, uses Pilsner malt (light barley malt), Munich Malt (dark barley malt), and Herkules and Hallertauer Tradition hops -- also known as just Tradition hops.

Neither carafoam nor carapils are necessary because German pilsner offers great head retention.

4B. Festbier

Overall Impression: A smooth, clean, pale German lager
with a moderately strong malty flavor and a light hop
character. Deftly balances strength and drinkability, with a
palate impression and finish that encourages drinking.
Showcases elegant German malt flavors without becoming too
heavy or filling.

Aroma: Moderate malty richness, with an emphasis on toastydoughy aromatics and an impression of sweetness. Low to
medium-low floral, herbal, or spicy hops. The malt should not
have a deeply toasted, caramel, or biscuity quality. Clean lager
fermentation character.

Appearance: Deep yellow to deep gold color; should not have
amber hues. Bright clarity. Persistent white to off-white foam
stand. Most commercial examples are medium gold in color.
Flavor: Medium to medium-high malty flavor initially, with a
lightly toasty, bread dough quality and an impression of soft
sweetness. Medium to medium-low bitterness, definitely malty
in the balance. Well-attenuated and crisp, but not dry.
Medium-low to medium floral, herbal, or spicy hop flavor.
Clean lager fermentation character. The taste is mostly of Pils
malt, but with slightly toasty hints. The bitterness is
supportive, but still should yield a malty, flavorful finish.
Mouthfeel: Medium body, with a smooth, somewhat creamy
texture. Medium carbonation. Alcohol strength barely
noticeable as warming, if at all.

Comments: This style represents the modern German beer
served at Oktoberfest (although it is not solely reserved for
Oktoberfest; it can be found at many other ‘fests’), and is
sometimes called Wiesn (“the meadow” or local name for the
Oktoberfest festival). We chose to call this style Festbier since
by German and EU regulations, Oktoberfestbier is a protected
appellation for beer produced at large breweries within the
Munich city limits for consumption at Oktoberfest. Other
countries are not bound by these rules, so many craft breweries
in the US produce beer called Oktoberfest, but based on the
traditional style described in these guidelines as Märzen.

History: Since 1990, the majority of beer served at
Oktoberfest in Munich has been this style. Export beer
specifically made for the United States is still mainly of the
traditional amber style, as are US-produced interpretations.
Paulaner first created the golden version in the mid-1970s
because they thought the traditional Oktoberfest was too
filling. So they developed a lighter, more drinkable but still
malty version that they wanted to be “more poundable”
(according to the head brewer at Paulaner). But the actual type
of beer served at Oktoberfest is set by a Munich city committee.
Characteristic Ingredients: Majority Pils malt, but with
some Vienna and/or Munich malt to increase maltiness.
Differences in commercial examples are mostly due to different
maltsters and yeast, not major grist differences.

Style Comparison: Less intense and less richly toasted than
a Märzen. More rich-heavy in body than a Helles, with more
hop flavor and higher alcohol. Less rich in malt intensity than a
Maibock. The malt complexity is similar to a higher-gravity
Czech Premium Pale Lager, although without the associated

Vital Statistics: OG: 1.054 – 1.057
IBUs: 18 – 25 FG: 1.010 – 1.012
SRM: 4 – 7 ABV: 5.8 – 6.3%

Commercial Examples: Augustiner Oktoberfest, HackerPschorr Superior Festbier, Hofbräu Festbier, Löwenbräu
Oktoberfestbier, Paulaner Wiesn, Schönramer Gold,
Weihenstephaner Festbier

Tags: standard-strength, pale-color, bottom-fermented,
lagered, central-europe, traditional-style, pale-lager-family,

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  • Last Updated: 2021-01-03 07:36 UTC
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