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2021_08_10 Festbier

Method: All Grain
Style: Festbier
Boil Time: 75 min
Batch Size: 21.5 gallons (fermentor volume)
Pre Boil Size: 26 gallons
Post Boil Size: 21.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 184 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)

Created: Tuesday August 3rd 2021

Stugöppning

by Brafina

OG: 1.054 FG: 1.012 ABV: 5.6% IBU: 22

Original Gravity:

1.056

Final Gravity:

1.012

ABV (standard):

5.8%

IBU (tinseth):

26.8

SRM (morey):

6.0

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
28 lb	German - Pilsner28 lb Pilsner	38	1.6	70%
12 lb	Munich - Light 10L12 lb Munich - Light 10L	33	10	30%
40 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Magnum1 oz Magnum Hops	Pellet	14.8	Boil	45 min	12.44	13.3%
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	4	Boil	45 min	3.36	13.3%
1.50 oz	Styrian Goldings1.5 oz Styrian Goldings Hops	Pellet	3.5	Boil	30 min	3.7	20%
1 oz	Hersbrucker1 oz Hersbrucker Hops	Pellet	2.6	Boil	30 min	1.83	13.3%
3 oz	Hallertau Mittelfruh3 oz Hallertau Mittelfruh Hops	Pellet	4	Boil	15 min	5.45	40%
7.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Magnum (Pellet)	12.44	13.3%
4 oz	Hallertau Mittelfruh (Pellet)	8.81	53.3%
1.50 oz	Styrian Goldings (Pellet)	3.7	20%
1 oz	Hersbrucker (Pellet)	1.83	13.3%
7.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
14.3 gal		Infusion	145 °F	145 °F	30 min
Starting Mash Thickness: 1.33 qt/lb Starting Grain Temp: 145 °F

Other Ingredients

Amount	Name	Type	Use	Time
15 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
15 g	Epsom Salt	Water Agt	Mash	1 hr.
7.37 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Wyeast - Octoberfest Lager Blend 2633

Amount:	1 Each	Cost:
Attenuation (custom):	78%	Flocculation:	Med-Low
Optimum Temp:	48 - 58 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	1.75 (M cells / ml / ° P) 1966 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.47 Volumes

Target Water Profile

Munich (decarbonated)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
40	20	4	75	52	29
Mash Chemistry and Brewing Water Calculator

Notes

Made three 4L. starters this time to try to reach ProBrewer 1.75 recommended 1966 Billion cells. New yeast for us. Made the starters and fermented them at 55 deg. Also new for us. Seemed to make not quite as much yeast. We'll see...

observed mash pH was 5.25 ish - battery might be getting low

mashed 30 minutes at 146 and 30 at 155.

First runnings 1.084
Last runnings 1.006
Preboil was very high - 1.054 we threw out a bunch of wort and replaced it with water!
OG - 1.055

Into the fridge at 76 after chilling. Had to bring it down to 45 for pitching. Pitched all 3 starters about 30 hours later when the temp was 47. Activity apparent in about 30 hours.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2021-08-15 01:48 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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