Pale Malty European Lager - Festbier
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 beco
Flavor Profile: 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, definitely malty in the balance. Well-attenuated and crisp, but not dry. Medium-low to medium fl
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.
BJCP Style GuideTop 10 Festbier Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Munchner Helles |
5.5 gal | 6% | 22.9 | 1.063 | 1.018 | All Grain | 3853 | |
| Fest |
5.7 gal | 5.9% | 25.13 | 1.056 | 1.011 | All Grain | 3520 | |
| Prost |
6.25 gal | 6.21% | 24.6 | 1.061 | 1.014 | All Grain | 3148 | |
| Ozarks October beer |
6 gal | 5.81% | 30.67 | 1.055 | 1.011 | All Grain | 2665 | |
| Brumalt Festber |
6 gal | 6.1% | 24.82 | 1.056 | 1.010 | All Grain | 2551 | |
| Southern Style Pilz |
25 L | 6.02% | 34.48 | 1.054 | 1.008 | All Grain | 2217 | |
| PartyOn |
25 L | 6.02% | 18.84 | 1.055 | 1.010 | All Grain | 2195 | |
| SchuBrew Kolsch 2016 |
5.5 gal | 5.42% | 28.58 | 1.050 | 1.008 | BIAB | 2078 | |
| Festbier |
6.5 gal | 5.75% | 21.75 | 1.055 | 1.011 | All Grain | 2016 | |
| Vienna Magnum SMASH |
5.5 gal | 6.01% | 19.28 | 1.056 | 1.010 | All Grain | 1946 |
Newest Festbier Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| A Festful of Dollars |
21 L | 5.39% | 21.99 | 1.050 | 1.009 | All Grain | 20 | |
| Festbier |
5.75 gal | 6.03% | 24.45 | 1.057 | 1.011 | All Grain | 14 | |
| OKTOBERFIEST |
200 L | 5.21% | 11.83 | 1.048 | 1.008 | All Grain | 14 | |
| Classic Rager |
5.5 gal | 5.71% | 0 | 1.056 | 1.012 | BIAB | 9 | |
| Festbier |
6.5 gal | 5.78% | 21.81 | 1.060 | 1.016 | All Grain | 28 | |
| Helles So Vicious and Cruel |
5 gal | 6.01% | 18.84 | 1.054 | 1.009 | All Grain | 35 | |
| Fest Bier |
5.5 gal | 5.25% | 40.68 | 1.053 | 1.013 | extract | 23 | |
| Festbier '26 |
11 gal | 5.9% | 27.04 | 1.053 | 1.008 | All Grain | 46 | |
| Motor City 2026 Oktoberfest |
31 gal | 5.88% | 25.94 | 1.060 | 1.015 | All Grain | 33 | |
| Wurzburger Festbier |
5.5 gal | 6.75% | 30.34 | 1.062 | 1.010 | All Grain | 30 |
Fermentables Used In Festbier Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| German - Pilsner | 185 | German | Grain | base malt |
1.6°L
|
38 | 66% | 8% - 100% |
| Munich - Light 10L | 175 | Grain | specialty malt |
10°L
|
33 | 22% | 3% - 100% | |
| German - Vienna | 162 | German | Grain | base malt |
4°L
|
37 | 23% | 2% - 100% |
| German - Acidulated Malt | 94 | German | Grain | acidulated malt |
3.4°L
|
27 | 3% | 0% - 8% |
| Weyermann - Munich Type I | 94 | DE | Grain | specialty malt |
6°L
|
38 | 20% | 4% - 80% |
| Munich | 85 | Grain | specialty malt |
6°L
|
37 | 23% | 2% - 83% | |
| American - Vienna | 82 | American | Grain | base malt |
4°L
|
35 | 28% | 6% - 86% |
| American - Pilsner | 75 | American | Grain | base malt |
1.8°L
|
37 | 62% | 5% - 100% |
| Weyermann - Vienna Malt | 75 | German | Grain | base malt |
3.5°L
|
37 | 22% | 5% - 98% |
| Weyermann - Pilsner | 71 | German | Grain | base malt |
1.5°L
|
36 | 61% | 16% - 100% |
Hops Used In Festbier Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Hallertau Mittelfruh | 290 | 3.75 | 45% | 6% - 100% |
| Tettnanger | 130 | 4.5 | 44% | 8% - 100% |
| Magnum | 95 | 15 | 31% | 3% - 100% |
| Saaz | 79 | 3.5 | 42% | 9% - 100% |
| Perle | 50 | 8.2 | 38% | 8% - 100% |
| Hallertau Tradition (Germany) | 48 | 5 | 52% | 11% - 100% |
| Hallertau Hersbrucker | 48 | 4 | 43% | 14% - 100% |
| Domestic Hallertau | 28 | 3.9 | 45% | 14% - 100% |
| Yakima Valley Hops - Hallertau (Mittelfruh) | 19 | 3.6 | 44% | 13% - 100% |
| Northern Brewer | 18 | 7.8 | 35% | 9% - 100% |
Steeping Grains Used In Festbier Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Aromatic Malt | 2 | Grain | specialty malt |
20°L
|
35 | 37% | 33% - 40% | |
| Munich - Light 10L | 2 | Grain | specialty malt |
10°L
|
33 | 88% | 75% - 100% | |
| German - CaraMunich I | 2 | German | Grain | crystal malt |
39°L
|
34 | 27% | 20% - 33% |
| German - Carapils | 2 | German | Grain | crystal malt |
1.3°L
|
35 | 53% | 40% - 67% |
Yeasts Used In Festbier Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Fermentis - Saflager - German Lager Yeast W-34/70 | 241 | Fermentis / Safale | Lagers | .105 | High | 83% | 48°F | 72°F |
| Fermentis - Saflager - German Lager Yeast S-23 | 41 | Fermentis / Safale | Lagers | .105 | High | 82% | 48°F | 72°F |
| White Labs - German Lager Yeast WLP830 | 35 | White Labs | Lagers | Medium | Medium | 76.5% | 50°F | 55°F |
| Wyeast - Octoberfest Lager Blend 2633 | 32 | Wyeast | Lagers | 0.09 | Med-Low | 75% | 48°F | 58°F |
| White Labs - Oktoberfest/Märzen Lager Yeast WLP820 | 26 | White Labs | Lagers | Med-High | Medium | 69% | 52°F | 58°F |
| Lallemand - LalBrew Diamond Lager | 26 | Danstar | Lagers | High | High | 80% | 50°F | 59°F |
| Imperial Yeast - L17 Harvest | 21 | Imperial Yeast | Lagers | Medium | 70% | 50°F | 60°F | |
| White Labs - Southern German Lager Yeast WLP838 | 21 | White Labs | Lagers | Medium | Med-High | 72% | 50°F | 55°F |
| Wyeast - Munich Lager 2308 | 21 | Wyeast | Lagers | 0.09 | Medium | 72% | 48°F | 56°F |
| Wyeast - Bavarian Lager 2206 | 18 | Wyeast | Lagers | 0.09 | Med-High | 75% | 46°F | 58°F |
Other Ingredients Used In Festbier Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 182 | Water Agt | Mash | 13% | 0% - 100% |
| Calcium Chloride (dihydrate) | 148 | Water Agt | Mash | 18% | 0% - 100% |
| Lactic acid | 132 | Water Agt | Mash | 73% | 0% - 100% |
| Epsom Salt | 103 | Water Agt | Mash | 9% | 0% - 100% |
| Whirlfloc | 79 | Water Agt | Boil | 50% | 0% - 100% |
| Calcium Chloride (anhydrous) | 51 | Water Agt | Mash | 19% | 0% - 100% |
| Yeast Nutrient | 41 | Other | Boil | 39% | 0% - 100% |
| Irish Moss | 30 | Fining | Boil | 47% | 0% - 100% |
| Phosphoric acid | 29 | Water Agt | Mash | 84% | 14% - 100% |
| Wyeast - Beer Nutrient | 19 | Other | Boil | 23% | 0% - 100% |
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