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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
Hornindal Kveik Lager
5.5 gal 6.06% 23.3 1.054 1.008
All Grain 1468
Munchner Helles
5.5 gal 6% 22.9 1.063 1.018
All Grain 1442
Mocktoberfest/OktoberFAST
5 gal 5.7% 26.54 1.055 1.012
All Grain 1306
Sierra Nevada Fest Bier
5.5 gal 5.69% 135.06 1.061 1.017
All Grain 983
Prost
6.25 gal 6.21% 24.6 1.061 1.014
All Grain 871
SchuBrew Kolsch 2016
5.5 gal 5.42% 28.58 1.050 1.008
BIAB 717
Southern Style Pilz
25 L 6.02% 34.48 1.054 1.008
All Grain 701
Münchner-Style Helles Wiesn Bier
3 gal 5.99% 19.34 1.055 1.009
All Grain 698
Ozarks October beer
6 gal 5.81% 30.67 1.055 1.011
All Grain 684
PartyOn
25 L 6.02% 18.84 1.055 1.010
All Grain 672

Newest Festbier Recipes

Title Size ABV IBU OG FG Color Method Views
FREAKY FESTBIER
1 gal 6.05% 20.19 1.055 1.009
All Grain 12
Oktoberfest/Marzan
11 L 6.36% 18.32 1.060 1.011
BIAB 10
MB German Export
224 L 6.76% 13.97 1.064 1.013
All Grain 8
Leftoverfest
120 L 5.91% 19.58 1.058 1.013
All Grain 16
Festbier V 2.0
23 L 5.35% 21.64 1.053 1.012
All Grain 21
Festbier
21 L 5.45% 26.15 1.058 1.016
All Grain 28
Awesome Recipe
20 L 5.57% 21.32 1.051 1.009
All Grain 21
Octoberfest
50 L 5.78% 24.31 1.053 1.009
All Grain 38
German Pilsner
5.5 gal 6.41% 43.04 1.059 1.010
All Grain 20
Awesome Recipe
20.8 L 3.29% 0 1.033 1.008
All Grain 25

Fermentables Used In Festbier Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
German - Pilsner 100 German Grain base malt 1.6°L
38 63% 8% - 100%
German - Vienna 87 German Grain base malt 4°L
37 26% 3% - 100%
German - Munich Light 80 German Grain base malt 6°L
37 22% 3% - 55%
German - Acidulated Malt 33 German Grain acidulated malt 3.4°L
27 3% 0% - 6%
German - Melanoidin 26 German Grain roasted malt 25°L
37 4% 1% - 9%
American - Vienna 24 American Grain base malt 4°L
35 33% 6% - 82%
American - Pilsner 23 American Grain base malt 1.8°L
37 62% 18% - 95%
American - Munich - Light 10L 22 American Grain base malt 10°L
33 21% 6% - 100%
German - Munich Dark 20 German Grain base malt 15.5°L
37 10% 2% - 27%
German - Bohemian Pilsner 19 German Grain base malt 1.9°L
38 51% 20% - 96%

Hops Used In Festbier Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Hallertau Mittelfruh 77 3.75 42% 11% - 100%
Tettnanger 39 4.5 48% 13% - 100%
Magnum 27 15 29% 3% - 100%
Hallertau Hersbrucker 21 4 44% 14% - 100%
Saaz 20 3.5 39% 14% - 100%
Domestic Hallertau 16 3.9 55% 17% - 100%
Perle 16 8.2 40% 25% - 100%
Mount Hood 6 4.8 36% 11% - 64%
Spalt 6 4.5 42% 20% - 67%
Hersbrucker 5 4 53% 33% - 80%

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 50 Fermentis / Safale Lager .105 High 83% 48°F 72°F
Fermentis - Saflager - German Lager Yeast S-23 14 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 6 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 22 Water Agt Sparge 22% 0% - 100%
Whirlfloc 16 Water Agt Boil 58% 0% - 100%
Calcium Chloride (dihydrate) 13 Water Agt Mash 22% 0% - 60%
Calcium Chloride (dihydrate) 12 Water Agt Mash 41% 0% - 100%
Lactic acid 11 Water Agt Mash 72% 2% - 100%
Epsom Salt 7 Water Agt Mash 37% 0% - 100%
Table Salt 7 Water Agt Mash 4% 0% - 23%
Phosphoric acid 7 Water Agt Sparge 68% 10% - 100%
Irish Moss 4 Fining Boil 75% 0% - 100%
Wyeast - Beer Nutrient 3 Water Agt Boil 33% 14% - 50%

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