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04B1. Festbier

192 calories 20 carbs
Beer Stats
Method: All Grain
Style: Festbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 192 calories (Per 12oz)
Carbs: 20 g (Per 12oz)
Created Monday August 21st 2017
1.058
1.014
5.74%
22.48
6.28
5.4
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
9.50 lb German - Pilsner9.5 lb Pilsner 38 1.6 84.4%
1.50 lb German - Munich Dark1.5 lb Munich Dark 37 15.5 13.3%
0.25 lb German - Melanoidin0.25 lb Melanoidin 37 25 2.2%
11.25 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.50 oz Perle0.5 oz Perle Hops Pellet 8.2 Boil 60 min 15.14 33.3%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 15 min 7.33 66.7%
 
Mash Guidelines
Amount Description Type Temp Time
6.61 gal Strike Water (All Grain) Temperature 137 °F --
gal Protein Rest Infusion 131 °F 15 min
gal Alpha-Amylase Rest Temperature 145 °F 35 min
gal Beta-Amylase Rest Temperature 158 °F 40 min
qt Mash-Out Temperature 170 °F 20 min
3.27 gal Batch Sparge Sparge 170 °F 15 min
Starting Mash Thickness: 2.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
44.89 ml Phosphoric acid Water Agt Mash 1 hr.
5.27 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - Neutral Grain Yeast WLP078
Amount:
1 Each
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
76 - 85 °F
Starter:
Yes
Fermentation Temp:
78 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 297 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Add 1lb rice hulls to every 5lb of grain to help keep mash temperature evenly distributed.

Pilsner malt:
Protein rest (122-131F 15 min)
Mash Chemistry and Brewing Water Calculator
 
Notes

Overall Impression:
A smooth, clean, pale German lager with a moderately strong malty flavor and a light hop character. Deftly balances strength and drinkability, with a palate impression and finish that encourages drinking. Showcases elegant German malt flavors without becoming too heavy or filling.

Aroma:
Moderate malty richness, with an emphasis on toasty-doughy aromatics and an impression of sweetness. Low to medium-low floral, herbal, or spicy hops. The malt should not have a deeply toasted, caramel, or biscuity quality. Clean lager fermentation character.

Appearance:
Deep yellow to deep gold color; should not have amber hues. Bright clarity. Persistent white to off-white foam stand. Most commercial examples are medium gold in color.

Flavor:
Medium to medium-high malty flavor initially, with a lightly toasty, bread dough quality and an impression of soft sweetness. Medium to medium-low bitterness, malty in the balance. Well-attenuated and crisp, but not dry. Medium-low to medium floral, herbal, or spicy hop flavor. Clean lager fermentation character. The taste is mostly of Pils malt, but with slightly toasty hints. The bitterness is supportive, but still should yield a malty, flavorful finish.

Mouthfeel:
Medium body, with a smooth, somewhat creamy texture. Medium carbonation. Alcohol strength barely noticeable as warming, if at all.

Comments:
This style represents the modern German beer served at Oktoberfest (although it is not solely reserved for Oktoberfest; it can be found at many other ‘fests’), and is sometimes called Wiesn (“the meadow” or local name for the Oktoberfest festival). We chose to call this style Festbier since by German and EU regulations, Oktoberfestbier is a protected appellation for beer produced at large breweries within the Munich city limits for consumption at Oktoberfest. Other countries are not bound by these rules, so many craft breweries in the US produce beer called Oktoberfest, but based on the traditional style described in these guidelines as Märzen.

History:
Since 1990, most beer served at Oktoberfest in Munich has been this style. Export beer specifically made for the United States is still mainly of the traditional amber style, as are US-produced interpretations. Paulaner first created the golden version in the mid-1970s because they thought the traditional Oktoberfest was too filling. So, they developed a lighter, more drinkable but still malty version that they wanted to be “more poundable” (per the head brewer at Paulaner). But the actual type of beer served at Oktoberfest is set by a Munich city committee.

Characteristic Ingredients:
Majority Pils malt, but with some Vienna and/or Munich malt to increase maltiness. Differences in commercial examples are mostly due to different maltsters and yeast, not major grist differences.

Style Comparison:
Less intense and less richly toasted than a Märzen. More rich-heavy in body than a Helles, with more hop flavor and higher alcohol. Less rich in malt intensity than a Maibock. The malt complexity is similar to a higher-gravity Czech Premium Pale Lager, although without the associated hops.

Vital Statistics:
OG: 1.054 – 1.057
FG: 1.010 – 1.012
ABV: 5.8 – 6.3%
IBUs: 18 – 25
SRM: 4 – 7

Commercial Examples:
Augustiner Oktoberfest, Hacker-Pschorr Superior Festbier, Hofbräu Festbier, Löwenbräu Oktoberfestbier, Paulaner Wiesn, Schönramer Gold, Weihenstephaner Festbier

Tags:
standard-strength, pale-color, bottom-fermented, lagered, central-Europe, traditional-style, pale-lager-family, malty

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  • Last Updated: 2019-10-28 21:40 UTC
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