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Counter Weight Fest Bier

Method: All Grain
Style: Festbier
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.101 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Matt Westfall, Counter Weight Brewing
Calories: 180 calories (Per 12oz)
Carbs: 16 g (Per 12oz)

Created: Saturday March 18th 2023

Original Gravity:

1.055

Final Gravity:

1.010

ABV (standard):

5.9%

IBU (tinseth):

20.7

SRM (morey):

4.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	Ireks - Pilsner Malt8 lb Pilsner Malt	36	1.8	68.4%
2.50 lb	Ireks - Vienna2.5 lb Vienna	34	2.5	21.4%
1 lb	Ireks - Munich Malt1 lb Munich Malt	36.8	8	8.6%
3 oz	Weyermann - Acidulated3 oz Acidulated	27	3.4	1.6%
11.69 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.60 oz	Yakima Chief Hops - German Magnum0.6 oz German Magnum Hops	Pellet	13.5	Boil	60 min	17.71	37.5%
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	10 min	2.97	62.5%
1.60 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.60 oz	Yakima Chief Hops - German Magnum (Pellet)	17.71	37.5%
1 oz	Hallertau Mittelfruh (Pellet)	2.97	62.5%
1.60 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
			--	152 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.50 tbsp	gypsum (calcium sulfate)		Water Agt	Mash	--

Yeast

White Labs - German Lager Yeast WLP830

Amount:	2 Each	Cost:
Attenuation (custom):	80%	Flocculation:	Medium
Optimum Temp:	50 - 55 °F	Starter:	No
Fermentation Temp:	52 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 99 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 10.93 psi Temp: 38 °F 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

Mill the grains and mash at 152°F (67°C) for 1 hour. Vorlauf until the runnings are clear, then run off into the kettle.

Sparge and top up as necessary to get about 6.5 gallons (25 liters) of wort—or more, depending on your evaporation rate.

Boil for 90 minutes, adding hops according to the schedule.

Chill to 50°F (10°C), aerate well, and pitch plenty of healthy yeast. Ferment at 52°F (11°C) until the gravity has dropped to about 1.017, then gradually allow the temperature to rise to 60°F (16°C) and hold there a few days for a diacetyl rest.

Steadily drop the temperature over 3–4 days to 35°F (2°C), then lager for at least 6 weeks. Package and carbonate to about 2.6 volumes.

BREWER’S NOTES
We use acidulated malt to ensure we hit a mash pH of 5.25–5.3, and we’ll adjust pH further in the kettle if necessary to target a knockout pH below 5.2. (We almost always end up with it at about 5.18, without any lactic-acid adjustment necessary.)

Note: Original recipe had higher efficiency and used
7.4 lb (3.4 kg) IREKS pilsner
2.1 lb (953 g) IREKS Vienna
10 oz (283 g) IREKS Munich (10 SRM)
3 oz (85 g) IREKS sour (acidulated) malt

First brewed 8/26/23. Pre sparge 1049. Post sparse also 1049. Original gravity 1055.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2023-09-07 20:40 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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