2021_08_10 Festbier Beer Recipe | All Grain Festbier | Brewer's Friend
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2021_08_10 Festbier

184 calories 17.6 g 12 oz
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Beer Stats
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
1.056
1.012
5.8%
26.8
6.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost 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 Cost 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
 
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 Cost 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.

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2021-08-15 01:48 UTC
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