Pale Malty European Lager - Festbier
BJCP Style GuideTop 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 | 2956 | |
| Munchner Helles |
5.5 gal | 6% | 22.9 | 1.063 | 1.018 | All Grain | 1926 | |
| Mocktoberfest/OktoberFAST |
5 gal | 5.7% | 26.54 | 1.055 | 1.012 | All Grain | 1661 | |
| Sierra Nevada Fest Bier |
5.5 gal | 5.69% | 135.06 | 1.061 | 1.017 | All Grain | 1520 | |
| Prost |
6.25 gal | 6.21% | 24.6 | 1.061 | 1.014 | All Grain | 1142 | |
| SchuBrew Kolsch 2016 |
5.5 gal | 5.42% | 28.58 | 1.050 | 1.008 | BIAB | 918 | |
| Ozarks October beer |
6 gal | 5.81% | 30.67 | 1.055 | 1.011 | All Grain | 892 | |
| Festbier |
24 L | 5.98% | 23.79 | 1.057 | 1.011 | BIAB | 857 | |
| PartyOn |
25 L | 6.02% | 18.84 | 1.055 | 1.010 | All Grain | 857 | |
| Southern Style Pilz |
25 L | 6.02% | 34.48 | 1.054 | 1.008 | All Grain | 831 |
Newest Festbier Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Janzen Marzen |
12 L | 6.44% | 30.17 | 1.061 | 1.012 | All Grain | 4 | |
| Oktoberfest |
5.5 gal | 6.19% | 18.45 | 1.057 | 1.010 | BIAB | 9 | |
| Unter dem Zelt Festbier |
5.5 gal | 5.67% | 22.36 | 1.057 | 1.013 | All Grain | 9 | |
| Festbier |
25 L | 4.78% | 22.04 | 1.046 | 1.010 | All Grain | 19 | |
| Awesome Recipe |
18 gal | 5.17% | 5.14 | 1.052 | 1.012 | All Grain | 23 | |
| test |
22.71 L | 6.56% | 0 | 1.067 | 1.017 | All Grain | 16 | |
| Patsy Pilsner |
12 L | 4.21% | 30.89 | 1.042 | 1.010 | All Grain | 274 | |
| Paulaner clone festbier |
5.5 gal | 5.95% | 24.89 | 1.055 | 1.009 | All Grain | 37 | |
| OKTOGONE |
40 L | 6.75% | 20.75 | 1.067 | 1.016 | All Grain | 28 | |
| christmas fest beer |
23 L | 5.52% | 23.97 | 1.051 | 1.009 | BIAB | 45 |
Fermentables Used In Festbier Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Munich - Light 10L | 74 | Grain | specialty malt |
10°L
|
33 | 23% | 3% - 100% | |
| German - Pilsner | 72 | German | Grain | base malt |
1.6°L
|
38 | 62% | 8% - 93% |
| German - Vienna | 61 | German | Grain | base malt |
4°L
|
37 | 28% | 4% - 100% |
| Munich Dark 20L | 30 | Grain | specialty malt |
20°L
|
34 | 12% | 3% - 38% | |
| German - Melanoidin | 23 | German | Grain | roasted malt |
25°L
|
37 | 4% | 1% - 9% |
| German - Acidulated Malt | 22 | German | Grain | acidulated malt |
3.4°L
|
27 | 3% | 0% - 5% |
| American - Vienna | 17 | American | Grain | base malt |
4°L
|
35 | 34% | 6% - 82% |
| American - Pilsner | 15 | American | Grain | base malt |
1.8°L
|
37 | 59% | 18% - 95% |
| Pale 2-Row | 12 | Grain | base malt |
1.8°L
|
37 | 52% | 12% - 92% | |
| Belgian - Aromatic | 11 | Belgian | Grain | roasted malt |
38°L
|
33 | 4% | 1% - 9% |
Hops Used In Festbier Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Hallertau Mittelfruh | 57 | 3.75 | 42% | 12% - 100% |
| Tettnanger | 35 | 4.5 | 45% | 8% - 100% |
| Magnum | 21 | 15 | 27% | 3% - 100% |
| Hallertau Hersbrucker | 14 | 4 | 42% | 14% - 93% |
| Saaz | 14 | 3.5 | 39% | 14% - 100% |
| Domestic Hallertau | 12 | 3.9 | 55% | 17% - 100% |
| Perle | 9 | 8.2 | 32% | 25% - 50% |
| Northern Brewer | 4 | 7.8 | 74% | 45% - 100% |
| Mount Hood | 4 | 4.8 | 31% | 11% - 64% |
| Willamette | 4 | 4.5 | 35% | 10% - 100% |
Steeping Grains Used In Festbier Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|
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 | 36 | Fermentis / Safale | Lagers | .105 | High | 83% | 48°F | 72°F |
| White Labs - German Lager Yeast WLP830 | 11 | White Labs | Lagers | Medium | Medium | 76.5% | 50°F | 55°F |
| Fermentis - Saflager - German Lager Yeast S-23 | 11 | Fermentis / Safale | Lagers | .105 | High | 82% | 48°F | 72°F |
| Fermentis - Safale - American Ale Yeast US-05 | 9 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Wyeast - Bavarian Lager 2206 | 8 | Wyeast | Lagers | 0.09 | Med-High | 75% | 46°F | 58°F |
| White Labs - Oktoberfest/Märzen Lager Yeast WLP820 | 8 | White Labs | Lagers | Med-High | Medium | 69% | 52°F | 58°F |
| White Labs - Southern German Lager Yeast WLP838 | 6 | White Labs | Lagers | Medium | Med-High | 72% | 50°F | 55°F |
| Wyeast - Octoberfest Lager Blend 2633 | 6 | Wyeast | Lagers | 0.09 | Med-Low | 75% | 48°F | 58°F |
| Wyeast - Munich Lager 2308 | 6 | Wyeast | Lagers | 0.09 | Medium | 72% | 48°F | 56°F |
| Danstar - Nottingham Ale Yeast | 4 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
Other Ingredients Used In Festbier Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 14 | Water Agt | Mash | 19% | 0% - 100% |
| Whirlfloc | 11 | Water Agt | Boil | 67% | 0% - 100% |
| Lactic acid | 9 | Water Agt | Mash | 70% | 1% - 100% |
| Calcium Chloride (dihydrate) | 9 | Water Agt | Mash | 19% | 0% - 60% |
| Calcium Chloride (dihydrate) | 8 | Water Agt | Mash | 29% | 0% - 100% |
| Phosphoric acid | 5 | Water Agt | Sparge | 61% | 10% - 100% |
| Table Salt | 4 | Water Agt | Mash | 6% | 0% - 23% |
| Irish Moss | 3 | Other | Boil | 67% | 0% - 100% |
| Epsom Salt | 3 | Water Agt | Other | 34% | 0% - 54% |
| Wyeast - Beer Nutrient | 2 | Water Agt | Boil | 28% | 6% - 50% |
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