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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 1208
Mocktoberfest/OktoberFAST
5 gal 5.7% 26.54 1.055 1.012
All Grain 1083
Prost
6.25 gal 6.21% 24.6 1.061 1.014
All Grain 765
Festbier
5.5 gal 5.3% 38.45 1.054 1.013
All Grain 687
SchuBrew Kolsch 2016
5.5 gal 5.42% 28.58 1.050 1.008
BIAB 634
Southern Style Pilz
25 L 6.02% 34.48 1.054 1.008
All Grain 627
PartyOn
25 L 6.02% 18.84 1.055 1.010
All Grain 600
Ozarks October beer
6 gal 5.81% 30.67 1.055 1.011
All Grain 595
Münchner-Style Helles Wiesn Bier
3 gal 5.99% 19.34 1.055 1.009
All Grain 578
Sierra Nevada Fest Bier
5.5 gal 5.69% 135.06 1.061 1.017
All Grain 575

Newest Festbier Recipes

Title Size ABV IBU OG FG Color Method Views
Oktoberfest 2019
5.5 gal 5.12% 25.37 1.052 1.013
All Grain 1
Modern Oktoberfest
15 gal 5.79% 35.72 1.057 1.013
All Grain 6
Festbeir
3.25 gal 5.7% 23.97 1.057 1.013
All Grain 7
3 gal Festbier
3 gal 6.47% 19.32 1.064 1.015
extract 8
Fest Beer
11 gal 5.99% 26.47 1.060 1.014
All Grain 9
OktoberFestbier
5.5 gal 5.41% 22.48 1.055 1.013
BIAB 1
Festbier
5.3 gal 6.21% 12.2 1.058 1.011
All Grain 2
Høstøl
18 gal 5.97% 22 1.055 1.010
BIAB 5
NS fest
6.5 gal 5.93% 24.14 1.055 1.010
All Grain 6
Romanian Oktober
11 gal 5.41% 25.52 1.060 1.019
All Grain 6

Fermentables Used In Festbier Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
German - Pilsner 92 German Grain base malt 1.6°L
38 61% 8% - 93%
German - Vienna 81 German Grain base malt 4°L
37 28% 4% - 100%
German - Munich Light 73 German Grain base malt 6°L
37 22% 3% - 51%
German - Acidulated Malt 31 German Grain acidulated malt 3.4°L
27 3% 0% - 8%
German - Melanoidin 24 German Grain roasted malt 25°L
37 4% 1% - 9%
American - Vienna 21 American Grain base malt 4°L
35 31% 6% - 82%
German - Munich Dark 19 German Grain base malt 15.5°L
37 11% 4% - 23%
American - Pilsner 17 American Grain base malt 1.8°L
37 58% 18% - 93%
American - Munich - Light 10L 16 American Grain base malt 10°L
33 23% 7% - 100%
German - Bohemian Pilsner 13 German Grain base malt 1.9°L
38 45% 20% - 63%

Hops Used In Festbier Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Hallertau Mittelfruh 65 3.75 41% 11% - 100%
Tettnanger 36 4.5 45% 8% - 100%
Magnum 28 15 30% 3% - 100%
Saaz 20 3.5 39% 14% - 100%
Hallertau Hersbrucker 18 4 42% 14% - 100%
Domestic Hallertau 14 3.9 54% 17% - 100%
Perle 10 8.2 35% 25% - 50%
Spalt 6 4.5 41% 20% - 55%
Northern Brewer 4 7.8 71% 33% - 100%
Mount Hood 4 4.8 31% 11% - 64%

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 / Safale - Saflager - German Lager Yeast W-34/70 38 Fermentis / Safale Lager .105 High 83% 48°F 72°F
White Labs - German Lager Yeast WLP830 11 White Labs Lager Medium Medium 76.5% 50°F 55°F
Fermentis / Safale - Saflager - German Lager Yeast S-23 11 Fermentis / Safale Lager .105 High 82% 48°F 72°F
Fermentis / Safale - 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
White Labs - Oktoberfest/Märzen Lager Yeast WLP820 8 White Labs Lager Med-High Medium 69% 52°F 58°F
Wyeast - Octoberfest Lager Blend 2633 8 Wyeast Lager 0.09 Med-Low 75% 48°F 58°F
White Labs - Southern German Lager Yeast WLP838 7 White Labs Lager Medium Med-High 72% 50°F 55°F
Wyeast - Munich Lager 2308 5 Wyeast Lager 0.09 Medium 72% 48°F 56°F
Wyeast - Bohemian Lager 2124 4 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 18 Water Agt Mash 24% 0% - 100%
Calcium Chloride (dihydrate) 15 Water Agt Mash 26% 0% - 100%
Whirlfloc 15 Water Agt Boil 56% 0% - 100%
Lactic acid 8 Water Agt Mash 64% 2% - 100%
Epsom Salt 7 Water Agt Mash 37% 0% - 100%
Phosphoric acid 6 Water Agt Mash 58% 16% - 100%
Calcium Chloride (dihydrate) 6 Water Agt Mash 39% 0% - 100%
Irish Moss 5 Fining Boil 60% 0% - 100%
Wyeast - Beer Nutrient 4 Water Agt Mash 41% 14% - 67%
Table Salt 4 Water Agt Mash 6% 0% - 23%

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