Festbier

PRIOR to BREW DAY

• Attach torpedo buoy with filter attachment to fermentation keg
  
• Attach torpedo buoy with filter attachment to serving keg
  
• Fill serving keg 99.99% full with Starsan (tip and inject Starsan
  until water escapes from gas QD)
  
• Use CO2 to push all the Starsan from the serving keg into fermentation keg
  
• Pre-measure mash salts
  
  

  Yeast Starter
  

• None. Use dry yeast (2 packets)
  
  

  MASH
  

• Mash all grains together
  
• Hochkurz Mash
  
• Start with empty MLT
  
• Fill HLT with 5 or more gallons of strike water and heat to strike temp of 160 degrees (F)
  
• Transfer 3.9 gallons of strike water to MLT
  
• Add salts/acid, then dough in and stir
  
• After stirring, add remaining sparge water to HLT and set temp to 145 degrees. Begin recirc when HLT is at temp.
  
  

  BOIL
  

• Boil timer settings: nE = 6, t1=90, t2=40, t3=25, t4=15, t5=10, t6=5
  
• Use stainless hop spider to contain hop residue
  
• When there are 25 minutes left in the boil, rehydrate the Irish moss with just enough RO water to cover it)
  
• When keg is around 1/3 full, add Fermcap-S drops (don't add yeast yet)
  
• Fill keg to just above the weld, securely attach lid, add a few psi of pressure using CO2
  
  

  FERMENTATION
  

• Cool wort to 60 degrees (F)
  
• Sprinkle dry yeast in 220ml sterile water at 60 degrees (F)
  
• Wait 15-30 minutes
  
• Pitch hydrated yeast slurry (no need to oxygenate when using dry yeast)
  
• Pressure ferment starting at 62 degrees (F) at 30 psi (with spunding valve) and ramp to 72 degrees over 10 days
  
• STC-1000+ Settings
  SP0=62, dh0=240
  SP1=72, dh1=96
  SP2=72, dh2=312
  SP3=33
  
  

  PACKAGING
  

• Slowly ramp down temp to 33 degrees over 13 days (3 degrees per day)
  
• Prepare and 'Inject' Gelatin (without any oxygen) into the serving keg
  
• Pressurize serving keg to 14 psi
  
• Do a closed/pressurized transfer to serving keg (to get beer off yeast)
  
• Hold serving keg at 33 degrees for a week or more
  
• After cold conditioning, set keezer pressure to 14 psi of CO2
  -Target = 2.3 volumes of CO2 at 43 degrees (F)
  
  

  REFERENCES
  

  https://www.homebrewersassociation.org/homebrew-recipe/anderfest-festbier/
  
  https://homebrewacademy.com/festbier-recipe/
  
  https://beerandbrewing.com/short-and-high-the-hochkurz-mash/
  
  https://jansson.us/mashcalculator.html
  J/K = 5238.113783265638 (MLT Heat Capacity)
  W/K = 1.5185259701036913 (Heat Loss Coefficient)