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prost festbier

Method: All Grain
Style: Festbier
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 183 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)

Created: Saturday August 29th 2020

Fest

by Iliff Avenue Brewhouse

OG: 1.056 FG: 1.011 ABV: 5.9% IBU: 23

Brumalt Festber

by Drew Beechum

OG: 1.056 FG: 1.010 ABV: 6.1% IBU: 21

Counter Weight Fest Bier

by Antmaniac

OG: 1.055 FG: 1.010 ABV: 5.9% IBU: 21

Original Gravity:

1.056

Final Gravity:

1.009

ABV (standard):

6.2%

IBU (tinseth):

24.0

SRM (morey):

5.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6.45 lb	Weyermann - Pilsner6.45 lb Pilsner	36	1.5	60%
2.15 lb	Weyermann - Barke Munich Malt2.15 lb Barke Munich Malt	37	8	20%
2.15 lb	Weyermann - Vienna Malt2.15 lb Vienna Malt	37	3.5	20%
10.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.25 oz	Hallertau Mittelfruh1.25 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	60 min	18.76	41.7%
1.75 oz	Hallertau Mittelfruh1.75 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	5 min	5.24	58.3%
3 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
3 oz	Hallertau Mittelfruh (Pellet)		24	100%
3 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
			--	152 °F	70 min
Starting Mash Thickness: 1.5 qt/lb

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	2 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 91 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 11.17 psi Temp: 34 °F CO₂ Level: 2.7 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

2 packs saflager 34/70 Pitch at 48 degrees ferment at 50 degrees,
Pimary ferment for two weeks until terminal gravity. Drop 2 degrees a day to 42 degrees then hold 1 week at 42. Drop 2 degrees a day to 32 degrees hold 1 week. Keg @2.6-2.8vol CO2.

Mash at 152
Sparge @168 degrees.
Boil for 90 min

OG 1.056
FG 1.012
ABV- 5.8%
IBU- 25
SRM- 6

Last Updated and Sharing

377

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Brews

Public: Yup, Shared
Last Updated: 2020-08-30 13:43 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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