Pale Malty European Lager - Festbier

Top 10 Festbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Festbier	3.5 gal	6.1%	27.93	1.057	1.01		BIAB	1309
Munchner Helles	5.5 gal	6%	22.9	1.063	1.018		All Grain	1006
Marzen - Octoberfest	22 L	6.03%	27.78	1.055	1.009		All Grain	980
Mocktoberfest/OktoberFAST	5 gal	5.7%	26.54	1.055	1.012		All Grain	850
Prost	6.25 gal	6.21%	24.6	1.061	1.014		All Grain	652
SchuBrew Kolsch 2016	5.5 gal	5.42%	28.58	1.05	1.008		BIAB	566
PartyOn	25 L	6.02%	18.84	1.055	1.01		All Grain	525
Southern Style Pilz	25 L	6.02%	34.48	1.054	1.008		All Grain	522
Ozarks October beer	6 gal	5.81%	30.67	1.055	1.011		All Grain	486
Münchner-Style Helles Wiesn Bier	6.5 gal	6.13%	24.88	1.056	1.009		All Grain	427

Newest Festbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Festbier 1.0	5.5 gal	5.79%	28.82	1.057	1.013		extract	3
lageri tai jotain sinnepäin	22 L	5.64%	24.91	1.057	1.014		All Grain	3
Upward Over the Mountain	5 gal	6.56%	33.89	1.067	1.017		All Grain	3
CRABS SGSH Comp 2019	5 gal	5.39%	21.05	1.054	1.013		All Grain	6
Oktoberfest Festbier	5.5 gal	6.14%	19.84	1.062	1.016		All Grain	8
Hornindal Kveik Lager	5.5 gal	6.06%	23.3	1.054	1.008		All Grain	20
Muncher Wiesn	5.5 gal	5.39%	30	1.049	1.008		BIAB	15
Oktoberfest	1600 L	6.27%	0	1.058	1.01		All Grain	17
Helles Festbier	6 gal	5.97%	20.2	1.057	1.011		All Grain	22
Anniversary 2019 Festbier	3 gal	5.89%	25.24	1.055	1.01		BIAB	26

Fermentables Used In Festbier Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Pilsner	64	German	Grain	Base malt	1.6 °L	38	60%	8% - 93%
Vienna	57	German	Grain	Base malt	4 °L	37	30%	4% - 100%
Munich Light	51	German	Grain	Base malt	6 °L	37	22%	3% - 51%
Melanoidin	23	German	Grain	Roasted malt	25 °L	37	4%	1% - 9%
Pilsner	16	American	Grain	Base malt	1.8 °L	37	58%	18% - 93%
Acidulated Malt	16	German	Grain	Acidulated malt	3.4 °L	27	2%	0% - 4%
Vienna	14	American	Grain	Base malt	4 °L	35	36%	16% - 82%
Munich Dark	14	German	Grain	Base malt	15.5 °L	37	12%	5% - 22%
Munich - Light 10L	13	American	Grain	Base malt	10 °L	33	25%	7% - 100%
Floor-Malted Bohemian Pilsner	11	German	Grain	Base malt	1.8 °L	38	67%	25% - 90%

Hops Used In Festbier Recipes (View More)

Name	Uses	Average AA	Avg. Usage	Usage Range
Hallertau Mittelfruh	52	4	41%	12% - 100%
Tettnanger	21	4.5	43%	13% - 100%
Magnum	17	14.5	25%	3% - 67%
Saaz	15	3.3	38%	14% - 100%
Hallertau Hersbrucker	13	4.6	40%	14% - 70%
Domestic Hallertau	11	3.9	49%	17% - 100%
Perle	8	5.7	33%	25% - 50%
Spalt	4	4.5	40%	20% - 55%
Mount Hood	4	4.4	31%	11% - 64%
Northern Brewer	3	9.3	62%	28% - 100%

Steeping Grains Used In Festbier Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
CaraMunich I	2	German	Grain	Crystal malt	39 °L	34	27%	20% - 33%
Carapils	2	German	Grain	Crystal malt	1.3 °L	35	53%	40% - 67%
Aromatic Malt	1	American	Grain	Base malt	20 °L	35	40%	40% - 40%
Acidulated Malt	1	German	Grain	Acidulated malt	3.4 °L	27	100%	100% - 100%

Yeasts Used In Festbier Recipes (View More)

Name	Uses	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Saflager - German Lager Yeast W-34/70	29	Fermentis / Safale	Lager	.105	High	83	48°F	72°F
Saflager - German Lager Yeast S-23	10	Fermentis / Safale	Lager	.105	High	82	48°F	72°F
German Lager Yeast WLP830	7	White Labs	Lager	Medium	Medium	76.5	50°F	55°F
Octoberfest Lager Blend 2633	7	Wyeast	Lager	0.09	Med-Low	75	48°F	58°F
Oktoberfest/Märzen Lager Yeast WLP820	6	White Labs	Lager	Med-High	Medium	69	52°F	58°F
Safale - American Ale Yeast US-05	6	Fermentis / Safale	Ale	.095	Medium	81	54°F	77°F
Bavarian Lager 2206	5	Wyeast	Lager	0.09	Med-High	75	46°F	58°F
German Bock Lager Yeast WLP833	5	White Labs	Lager	Med-High	Medium	73	48°F	55°F
Southern German Lager Yeast WLP838	5	White Labs	Lager	Medium	Med-High	72	50°F	55°F
Nottingham Ale Yeast	4	Danstar	Ale	Med-High	High	77	57°F	70°F
Bohemian Lager 2124	3	Wyeast	Lager	0.09	Medium	75	48°F	58°F

Other Ingredients Used In Festbier Recipes (View More)

Name	Uses	Type	Use	Avg. Usage	Usage Range
Calcium Chloride	11	Water Agt	Mash	31%	0% - 100%
Whirlfloc	6	Water Agt	Boil	72%	0% - 100%
Gypsum	6	Water Agt	Mash	19%	0% - 63%
Irish Moss	4	Other	Boil	75%	0% - 100%
Yeast nutrient	4	Other	Boil	27%	6% - 50%
Whirlflock	4	Fining	Boil	58%	17% - 86%
Lactic acid	3	Water Agt	Mash	65%	23% - 99%
Protafloc	2	Fining	Boil	46%	43% - 50%
Epsom Salt	2	Water Agt	Other	24%	1% - 48%
Baking Soda	2	Water Agt	Mash	0%	0% - 0%
Calcium Cloride	2	Water Agt	Mash	100%	100% - 100%

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