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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 1293
Mocktoberfest/OktoberFAST
5 gal 5.7% 26.54 1.055 1.012
All Grain 1199
Hornindal Kveik Lager
5.5 gal 6.06% 23.3 1.054 1.008
All Grain 982
Öl
26 L 5.97% 23.76 1.056 1.011
All Grain 867
Prost
6.25 gal 6.21% 24.6 1.061 1.014
All Grain 811
Festbier
5.5 gal 5.3% 38.45 1.054 1.013
All Grain 797
Sierra Nevada Fest Bier
5.5 gal 5.69% 135.06 1.061 1.017
All Grain 792
SchuBrew Kolsch 2016
5.5 gal 5.42% 28.58 1.050 1.008
BIAB 664
Southern Style Pilz
25 L 6.02% 34.48 1.054 1.008
All Grain 654
Ozarks October beer
6 gal 5.81% 30.67 1.055 1.011
All Grain 638

Newest Festbier Recipes

Title Size ABV IBU OG FG Color Method Views
Brumalt Festber
6 gal 6.1% 24.82 1.056 1.010
All Grain 1
Awesome Recipe
15 L 9.74% 17.53 1.092 1.018
All Grain 4
Possible FestBier
21.5 L 5.9% 0 1.060 1.015
All Grain 3
Das Festbier
25 L 4.97% 22.54 1.045 1.007
All Grain 6
Oktoberfestbier
5.5 gal 6.83% 18.07 1.061 1.009
All Grain 14
Lumberjack, Festbier
5.5 gal 5.32% 25.63 1.056 1.016
All Grain 15
Cochtober-Festbier
5.5 gal 5.59% 17.16 1.059 1.017
All Grain 30
Fest Experiment
5.5 gal 5.28% 30.47 1.054 1.013
All Grain 23
Something New II
5.5 gal 6.24% 18.89 1.061 1.015
BIAB 8
Mocktoberfest
5.5 gal 5.4% 13 1.053 1.012
BIAB 17

Fermentables Used In Festbier Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
German - Pilsner 101 German Grain base malt 1.6°L
38 62% 8% - 100%
German - Vienna 89 German Grain base malt 4°L
37 27% 4% - 100%
German - Munich Light 85 German Grain base malt 6°L
37 23% 3% - 55%
German - Acidulated Malt 33 German Grain acidulated malt 3.4°L
27 3% 0% - 8%
German - Melanoidin 25 German Grain roasted malt 25°L
37 4% 1% - 9%
American - Vienna 23 American Grain base malt 4°L
35 33% 6% - 82%
American - Pilsner 22 American Grain base malt 1.8°L
37 62% 18% - 95%
German - Munich Dark 19 German Grain base malt 15.5°L
37 9% 2% - 22%
American - Munich - Light 10L 19 American Grain base malt 10°L
33 23% 6% - 100%
German - Bohemian Pilsner 18 German Grain base malt 1.9°L
38 49% 20% - 76%

Hops Used In Festbier Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Hallertau Mittelfruh 76 3.75 43% 11% - 100%
Tettnanger 42 4.5 47% 13% - 100%
Magnum 32 15 32% 3% - 100%
Saaz 21 3.5 41% 14% - 100%
Hallertau Hersbrucker 21 4 44% 14% - 100%
Domestic Hallertau 16 3.9 55% 17% - 100%
Perle 13 8.2 37% 25% - 50%
Spalt 6 4.5 38% 20% - 55%
Mount Hood 6 4.8 36% 11% - 64%
Cascade 5 7 31% 8% - 50%

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 48 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 - Bohemian Lager 2124 5 Wyeast Lager 0.09 Medium 75% 48°F 58°F

Other Ingredients Used In Festbier Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 24 Water Agt Mash 20% 0% - 100%
Whirlfloc 16 Water Agt Boil 60% 0% - 100%
Calcium Chloride (dihydrate) 14 Water Agt Mash 27% 0% - 100%
Lactic acid 11 Water Agt Sparge 72% 2% - 100%
Calcium Chloride (dihydrate) 10 Water Agt Mash 40% 0% - 100%
Epsom Salt 8 Water Agt Mash 33% 0% - 100%
Table Salt 8 Water Agt Mash 4% 0% - 23%
Phosphoric acid 7 Water Agt Mash 62% 10% - 100%
Irish Moss 5 Fining Boil 60% 0% - 100%
Wyeast - Beer Nutrient 4 Water Agt Mash 41% 14% - 67%

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