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Pale Malty European Lager - Festbier

BJCP Style Guide

Top 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 1390
Mocktoberfest/OktoberFAST
5 gal 5.7% 26.54 1.055 1.012
All Grain 1254
Hornindal Kveik Lager
5.5 gal 6.06% 23.3 1.054 1.008
All Grain 1251
Sierra Nevada Fest Bier
5.5 gal 5.69% 135.06 1.061 1.017
All Grain 940
Prost
6.25 gal 6.21% 24.6 1.061 1.014
All Grain 835
SchuBrew Kolsch 2016
5.5 gal 5.42% 28.58 1.050 1.008
BIAB 684
Southern Style Pilz
25 L 6.02% 34.48 1.054 1.008
All Grain 677
Münchner-Style Helles Wiesn Bier
3 gal 5.99% 19.34 1.055 1.009
All Grain 659
Ozarks October beer
6 gal 5.81% 30.67 1.055 1.011
All Grain 656
PartyOn
25 L 6.02% 18.84 1.055 1.010
All Grain 643

Newest Festbier Recipes

Title Size ABV IBU OG FG Color Method Views
German Pilsner
5.5 gal 6.41% 43.04 1.059 1.010
All Grain 1
Awesome Recipe
20.8 L 3.29% 0 1.033 1.008
All Grain 0
fest maquila 1400 lts
1400 L 5.01% 13.24 1.051 1.013
All Grain 10
Ri Fiz Festbier Lager
5.5 gal 4.47% 34.42 1.049 1.015
extract 13
Vienna Lager
25 L 5.6% 25.54 1.051 1.008
All Grain 29
Awesome Recipe
5 gal 5.69% 0 1.057 1.013
All Grain 7
Brumalt Festber
6 gal 6.1% 24.82 1.056 1.010
All Grain 164
Awesome Recipe
15 L 9.74% 17.53 1.092 1.018
All Grain 12
Possible FestBier
21.5 L 5.9% 0 1.060 1.015
All Grain 18
Das Festbier
25 L 4.97% 22.54 1.045 1.007
All Grain 23

Fermentables Used In Festbier Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
German - Pilsner 98 German Grain base malt 1.6°L
38 63% 8% - 100%
German - Vienna 87 German Grain base malt 4°L
37 27% 4% - 100%
German - Munich Light 80 German Grain base malt 6°L
37 22% 3% - 55%
German - Acidulated Malt 32 German Grain acidulated malt 3.4°L
27 3% 0% - 6%
German - Melanoidin 25 German Grain roasted malt 25°L
37 4% 1% - 9%
American - Vienna 24 American Grain base malt 4°L
35 32% 6% - 82%
American - Pilsner 23 American Grain base malt 1.8°L
37 62% 18% - 95%
American - Munich - Light 10L 20 American Grain base malt 10°L
33 22% 6% - 100%
German - Munich Dark 19 German Grain base malt 15.5°L
37 9% 2% - 22%
American - Pale 2-Row 18 American Grain base malt 1.8°L
37 53% 12% - 100%

Hops Used In Festbier Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Hallertau Mittelfruh 74 3.75 42% 11% - 100%
Tettnanger 40 4.5 47% 13% - 100%
Magnum 28 15 29% 3% - 100%
Hallertau Hersbrucker 20 4 44% 14% - 100%
Saaz 19 3.5 39% 14% - 100%
Domestic Hallertau 16 3.9 55% 17% - 100%
Perle 15 8.2 40% 25% - 100%
Spalt 6 4.5 42% 20% - 67%
Mount Hood 6 4.8 36% 11% - 64%
Northern Brewer 6 7.8 61% 31% - 100%

Steeping Grains Used In Festbier Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
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%
American - Aromatic Malt 1 American Grain base malt 20°L
35 40% 40% - 40%
German - Munich Light 1 German Grain base malt 6°L
37 100% 100% - 100%

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 47 Fermentis / Safale Lager .105 High 83% 48°F 72°F
Fermentis - Saflager - German Lager Yeast S-23 13 Fermentis / Safale Lager .105 High 82% 48°F 72°F
White Labs - Oktoberfest/Märzen Lager Yeast WLP820 11 White Labs Lager Med-High Medium 69% 52°F 58°F
White Labs - German Lager Yeast WLP830 11 White Labs Lager Medium Medium 76.5% 50°F 55°F
White Labs - Southern German Lager Yeast WLP838 10 White Labs Lager Medium Med-High 72% 50°F 55°F
Fermentis - Safale - American Ale Yeast US-05 10 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
Wyeast - Bavarian Lager 2206 9 Wyeast Lager 0.09 Med-High 75% 46°F 58°F
Wyeast - Octoberfest Lager Blend 2633 8 Wyeast Lager 0.09 Med-Low 75% 48°F 58°F
Imperial Yeast - L17 Harvest 7 Imperial Yeast Lagers Medium 70% 50°F 60°F
Wyeast - Munich Lager 2308 5 Wyeast Lager 0.09 Medium 72% 48°F 56°F

Other Ingredients Used In Festbier Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 23 Water Agt Mash 21% 0% - 100%
Whirlfloc 17 Water Agt Boil 57% 0% - 100%
Calcium Chloride (dihydrate) 13 Water Agt Mash 22% 0% - 60%
Calcium Chloride (dihydrate) 11 Water Agt Mash 45% 0% - 100%
Lactic acid 10 Water Agt Mash 70% 2% - 100%
Epsom Salt 8 Water Agt Mash 33% 0% - 100%
Table Salt 8 Water Agt Mash 4% 0% - 23%
Phosphoric acid 8 Water Agt Mash 64% 10% - 100%
Irish Moss 5 Fining Boil 60% 0% - 100%
Wyeast - Beer Nutrient 4 Water Agt Boil 41% 14% - 67%

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