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Lutra Festbier

184 calories 17.6 g 12 oz
Beer Stats
Method: BIAB
Style: Festbier
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.75 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 74% (brew house)
Calories: 184 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created Tuesday May 18th 2021
1.056
1.012
5.9%
27.9
6.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Weyermann - Bohemian Pilsner Malt10 lb Bohemian Pilsner Malt 36.8 2.43 80%
1 lb Weyermann - Munich Type I1 lb Munich Type I 38 6 8%
0.75 lb Weyermann - Munich Type II (Dark)0.75 lb Munich Type II (Dark) 37 10 6%
0.50 lb Weyermann - Acidulated0.5 lb Acidulated 27 3.4 4%
0.25 lb Weyermann - Melanoidin0.25 lb Melanoidin 34.5 27 2%
12.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz BSG - Tradition (5.5 AA)0.7 oz BSG - Tradition (5.5 AA) Hops Pellet 6.1 Boil 60 min 13.84 43.8%
0.40 oz BSG - Tradition (5.5 AA)0.4 oz BSG - Tradition (5.5 AA) Hops Pellet 6.1 Boil 30 min 6.08 25%
0.50 oz Perle (8.2 AA)0.5 oz Perle (8.2 AA) Hops Pellet 6.4 Boil 30 min 7.97 31.3%
1.60 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
BIAB single infusion, no-sparge Infusion 152 °F 60 min
 
Yeast
Omega Yeast Labs - Lutra Kveik OYL-071
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 470 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.47 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

This recipe and brewing process is aimed at achieving a crisp lager-like festbier with a balanced malt character that isn't too malt forward with light toast and bread notes and clean (or absent) fermentation character. All while fermenting with Kveik yeast!

BIAB single infusion no-sparge mash at 152°F for 60 minutes. Mash out rest at 170° for 10 minutes. Boil for 60 minutes following hop schedule and adding yeast nutrient (with DAP) and whirlfloc tab with 15 minutes remaining. Chill to 60°F and pitch 2L starter of Lutra and Clarity Ferm. Free rise to ~68°F. Let beer condition in primary for 1 week at room temp after terminal gravity is reached. Cold condition after packaging for minimum of 3-4 weeks before consuming.

Note: I am in the process of simplifying my brewing process by reducing water wasted during chilling, skipping the cold crash step, and avoiding going further than 10°F below room temp during fermentation.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-07-10 15:02 UTC
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