Pale Malty European Lager - Festbier

Top 10 Festbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Festbier	3.5 gal	5.9%	28.86	1.056	1.011		BIAB	1238
Munchner Helles	5.5 gal	6%	22.9	1.063	1.018		All Grain	936
Marzen - Octoberfest	22 L	6.03%	27.78	1.055	1.009		All Grain	914
Mocktoberfest/OktoberFAST	5 gal	5.7%	26.54	1.055	1.012		All Grain	766
16 Maerzen - Festbier	5.5 gal	7.29%	26.02	1.069	1.013		All Grain	650
Prost	6.25 gal	6.21%	24.6	1.061	1.014		All Grain	615
SchuBrew Kolsch 2016	5.5 gal	5.42%	28.58	1.05	1.008		BIAB	523
Southern Style Pilz	25 L	6.02%	34.48	1.054	1.008		All Grain	497
PartyOn	25 L	6.02%	18.84	1.055	1.01		All Grain	496
Ozarks October beer	6 gal	5.81%	30.67	1.055	1.011		All Grain	457

Newest Festbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Vienna Ale	17.5 L	5.57%	20.08	1.056	1.013		All Grain	5
Ania	20.8 L	8.28%	1.56	1.078	1.015		All Grain	8
Festbier	5.5 gal	5.55%	27.33	1.06	1.018		All Grain	6
Festbier	7.5 gal	6.14%	65.08	1.056	1.01		extract	30
Festbier (Dry Hopped)	5.5 gal	5.8%	32.3	1.052	1.008		All Grain	9
Spiced Festale	5.75 gal	6.74%	30.02	1.062	1.01		All Grain	16
Festbier	13 gal	5.95%	0	1.061	1.015		All Grain	14
McNally Oktoberfest	28 L	5.58%	19.84	1.056	1.013		All Grain	18
Mont's FastFest	5.5 gal	5.32%	22.37	1.054	1.014		All Grain	27
Festbier	6 gal	5.91%	18.43	1.057	1.012		All Grain	34

Fermentables Used In Festbier Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Pilsner	58	German	Grain	Base malt	1.6 °L	38	60%	8% - 93%
Vienna	53	German	Grain	Base malt	4 °L	37	30%	4% - 100%
Munich Light	46	German	Grain	Base malt	6 °L	37	22%	3% - 51%
Melanoidin	22	German	Grain	Roasted malt	25 °L	37	4%	1% - 9%
Pilsner	17	American	Grain	Base malt	1.8 °L	37	57%	18% - 93%
Acidulated Malt	14	German	Grain	Acidulated malt	3.4 °L	27	2%	0% - 4%
Vienna	14	American	Grain	Base malt	4 °L	35	34%	16% - 82%
Munich Dark	12	German	Grain	Base malt	15.5 °L	37	12%	5% - 22%
Munich - Light 10L	12	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	46	3.75	40%	12% - 100%
Tettnanger	20	4.5	43%	13% - 100%
Magnum	17	15	25%	3% - 67%
Saaz	15	3.5	36%	8% - 100%
Hallertau Hersbrucker	13	4	40%	14% - 70%
Domestic Hallertau	11	3.9	49%	17% - 100%
Perle	9	8.2	36%	25% - 62%
Mount Hood	4	4.8	31%	11% - 64%
Spalt	3	4.5	42%	20% - 55%
Mandarina Bavaria	3	8.5	16%	4% - 43%

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%

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	28	Fermentis / Safale	Lager	.105	High	83	48°F	72°F
Saflager - German Lager Yeast S-23	9	Fermentis / Safale	Lager	.105	High	82	48°F	72°F
Safale - American Ale Yeast US-05	7	Fermentis / Safale	Ale	.095	Medium	81	54°F	77°F
German Lager Yeast WLP830	6	White Labs	Lager	Medium	Medium	76.5	50°F	55°F
Oktoberfest/Märzen Lager Yeast WLP820	6	White Labs	Lager	Med-High	Medium	69	52°F	58°F
Octoberfest Lager Blend 2633	6	Wyeast	Lager	0.09	Med-Low	75	48°F	58°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
Bohemian Lager 2124	4	Wyeast	Lager	0.09	Medium	75	48°F	58°F
Nottingham Ale Yeast	4	Danstar	Ale	Med-High	High	77	57°F	70°F

Other Ingredients Used In Festbier Recipes (View More)

Name	Uses	Type	Use	Avg. Usage	Usage Range
Calcium Chloride	10	Water Agt	Mash	24%	0% - 100%
Gypsum	6	Water Agt	Mash	19%	0% - 63%
Whirlfloc	5	Fining	Boil	67%	0% - 100%
Irish moss	4	Fining	Boil	75%	0% - 100%
Yeast nutrient	4	Other	Boil	28%	8% - 50%
Whirlflock	4	Fining	Boil	57%	11% - 86%
Lactic acid	3	Water Agt	Mash	90%	78% - 99%
Protafloc	2	Fining	Boil	46%	43% - 50%
Epsom Salt	2	Water Agt	Other	24%	1% - 48%
Nutrient	2	Water Agt	Boil	35%	20% - 50%
Baking Soda	2	Water Agt	Mash	0%	0% - 0%

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