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Premium Festbier

Method: All Grain
Style: Festbier
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Thamma Brew Club
Rating:

5.00 (2 Reviews)

Calories: 174 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)

Created: Sunday December 28th 2025

Original Gravity:

1.057

Final Gravity:

1.012

ABV (alternate):

6.2%

IBU (tinseth):

19.3

SRM (morey):

4.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 kg	Weyermann - Floor-Malted Bohemian Pilsner4 kg Floor-Malted Bohemian Pilsner	36.3	1.9	84.4%
0.60 kg	Weyermann - Barke Munich Malt0.6 kg Barke Munich Malt	37	8	12.7%
0.14 kg	Weyermann - Carafoam0.14 kg Carafoam	34.5	2.2	3%
4.74 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
28 g	Hallertau Mittelfruh28 g Hallertau Mittelfruh Hops	Leaf/Whole	3.75	Boil	60 min	13.45	50%
28 g	Tettnanger28 g Tettnanger Hops	Leaf/Whole	4.5	Boil	10 min	5.85	50%
56 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
28 g	Hallertau Mittelfruh (Leaf/Whole)	13.45	50%
28 g	Tettnanger (Leaf/Whole) 28 g Tettnanger (Leaf/Whole) Hops	5.85	50%
56 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7.5 L	1st decoction(protein rest)	Decoction	50 °C	50 °C	45 min
7.5 L	2nd decoction(saccrification rest)	Decoction	63 °C	63 °C	45 min
7.5 L	mash out	Infusion	76 °C	--	10 min
7.5 L	Sparge	Sparge	76 °C	76 °C	10 min
Starting Mash Thickness: 3.65 L/kg Starting Grain Temp: 25 °C

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Zinc buddy	Other	Primary	0 min.
6 g	Fermaid O	Other	Primary	0 min.
4.10 g	Calcium Chloride (dihydrate)	Water Agt	Mash	0 min.
0.40 g	Canning Salt	Water Agt	Mash	0 min.
1.50 g	Epsom Salt (MgSO4)	Water Agt	Mash	0 min.
1.60 g	gypsum (calcium sulfate)	Water Agt	Mash	0 min.
2.80 ml	Phosphoric acid	Water Agt	Mash	0 min.
1 each	Whirlfloc	Water Agt	Boil	10 min.

Yeast

White Labs - Oktoberfest/Märzen Lager Yeast WLP820

Amount:	1 Each	Cost:
Attenuation (custom):	78%	Flocculation:	Medium
Optimum Temp:	11 - 14 °C	Starter:	No
Fermentation Temp:	10 °C	Pitch Rate:	1.75 (M cells / ml / ° P) 491 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 2.01 bar Temp: 20 °C CO₂ Level: 2.6 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	5	5	75	50	0
Mash Chemistry and Brewing Water Calculator

Notes

triple decoction mash schedule
Mash in 50C
1.Protein rest 50C 10min
2.Pull thick mash 1/3 and rise temp(10min) decoction(20min) and pull back
3.Saccharification rest 63C 10min
4.Pull thick mash 1/3 and rise temp(10min) decoction(20min) and pull back
5.Mash out 76C 10min

Last Updated and Sharing

2,183

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Brews

Public: Yup, Shared
Last Updated: 2026-01-02 21:59 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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The Thamma Brewery • 12/29/2025 at 02:25am

5 of 5

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