Pale Malty European Lager - Festbier

Top 10 Festbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Festbier	3.5 gal	6.1%	27.93	1.057	1.01		BIAB	1424
Munchner Helles	5.5 gal	6%	22.9	1.063	1.018		All Grain	1089
Marzen - Octoberfest	22 L	6.03%	27.78	1.055	1.009		All Grain	1075
Mocktoberfest/OktoberFAST	5 gal	5.7%	26.54	1.055	1.012		All Grain	917
Prost	6.25 gal	6.21%	24.6	1.061	1.014		All Grain	689
SchuBrew Kolsch 2016	5.5 gal	5.42%	28.58	1.05	1.008		BIAB	593
Southern Style Pilz	25 L	6.02%	34.48	1.054	1.008		All Grain	573
PartyOn	25 L	6.02%	18.84	1.055	1.01		All Grain	555
Ozarks October beer	6 gal	5.81%	30.67	1.055	1.011		All Grain	526
Münchner-Style Helles Wiesn Bier	6.5 gal	6.13%	24.88	1.056	1.009		All Grain	488

Newest Festbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Holy Maltrimony	30 L	4.88%	31.61	1.045	1.007		All Grain	8
Festbier	6.5 gal	5.75%	21.75	1.055	1.011		All Grain	16
Shibolet oktoberfest	23 L	5.45%	0	1.055	1.014		BIAB	7
Oktoberfest/Märzen	23 L	5.4%	0	1.055	1.014		BIAB	10
20190308-Festbier	22 L	5.05%	16.17	1.055	1.017		All Grain	13
Oktoberfest 2019- hybrid fest Maerzen	5.25 gal	5.98%	27.65	1.062	1.017		BIAB	11
Vic's lager secret	21 L	6.21%	31.48	1.057	1.01		All Grain	23
Mizoo Lager	5.5 gal	8.61%	92.44	1.091	1.026		All Grain	29
2019 Oktoberfest	4.5 gal	5.98%	29.1	1.056	1.01		BIAB	31
Upward Over the Mountain	5 gal	6.56%	33.89	1.067	1.017		All Grain	15

Fermentables Used In Festbier Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Pilsner	66	German	Grain	Base malt	1.6 °L	38	60%	8% - 93%
Vienna	59	German	Grain	Base malt	4 °L	37	29%	4% - 100%
Munich Light	54	German	Grain	Base malt	6 °L	37	23%	3% - 51%
Melanoidin	23	German	Grain	Roasted malt	25 °L	37	4%	1% - 9%
Acidulated Malt	18	German	Grain	Acidulated malt	3.4 °L	27	2%	0% - 4%
Pilsner	16	American	Grain	Base malt	1.8 °L	37	58%	18% - 93%
Vienna	15	American	Grain	Base malt	4 °L	35	35%	16% - 82%
Munich Dark	14	German	Grain	Base malt	15.5 °L	37	12%	5% - 22%
Munich - Light 10L	13	American	Grain	Base malt	10 °L	33	25%	7% - 100%
Aromatic	11	Belgian	Grain	Roasted malt	38 °L	33	4%	1% - 9%

Hops Used In Festbier Recipes (View More)

Name	Uses	Average AA	Avg. Usage	Usage Range
Hallertau Mittelfruh	51	2.7	41%	12% - 100%
Tettnanger	23	4.5	44%	13% - 100%
Magnum	18	12.4	25%	3% - 67%
Saaz	14	3.4	37%	14% - 100%
Hallertau Hersbrucker	13	4.6	40%	14% - 70%
Domestic Hallertau	11	3.9	49%	17% - 100%
Perle	9	8.7	32%	25% - 50%
Mount Hood	4	4.4	31%	11% - 64%
Spalt	4	4.5	40%	20% - 55%
Mandarina Bavaria	3	7.4	16%	4% - 43%

Steeping Grains Used In Festbier Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
CaraMunich I	2	German	Grain	Crystal malt	39 °L	34	27%	20% - 33%
Carapils	2	German	Grain	Crystal malt	1.3 °L	35	53%	40% - 67%
Aromatic Malt	1	American	Grain	Base malt	20 °L	35	40%	40% - 40%

Yeasts Used In Festbier Recipes (View More)

Name	Uses	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Saflager - German Lager Yeast W-34/70	28	Fermentis / Safale	Lager	.105	High	83	48°F	72°F
Saflager - German Lager Yeast S-23	11	Fermentis / Safale	Lager	.105	High	82	48°F	72°F
German Lager Yeast WLP830	8	White Labs	Lager	Medium	Medium	76.5	50°F	55°F
Safale - American Ale Yeast US-05	7	Fermentis / Safale	Ale	.095	Medium	81	54°F	77°F
Bavarian Lager 2206	6	Wyeast	Lager	0.09	Med-High	75	46°F	58°F
Oktoberfest/Märzen Lager Yeast WLP820	6	White Labs	Lager	Med-High	Medium	69	52°F	58°F
German Bock Lager Yeast WLP833	5	White Labs	Lager	Med-High	Medium	73	48°F	55°F
Octoberfest Lager Blend 2633	5	Wyeast	Lager	0.09	Med-Low	75	48°F	58°F
Southern German Lager Yeast WLP838	5	White Labs	Lager	Medium	Med-High	72	50°F	55°F
Munich Lager 2308	4	Wyeast	Lager	0.09	Medium	72	48°F	56°F
Nottingham Ale Yeast	4	Danstar	Ale	Med-High	High	77	57°F	70°F

Other Ingredients Used In Festbier Recipes (View More)

Name	Uses	Type	Use	Avg. Usage	Usage Range
Calcium Chloride	9	Water Agt	Other	27%	0% - 100%
Whirlfloc	7	Water Agt	Boil	69%	0% - 100%
Yeast Nutrient	5	Other	Boil	32%	6% - 50%
Irish Moss	4	Other	Boil	75%	0% - 100%
Whirlflock	4	Fining	Boil	57%	11% - 86%
Gypsum	4	Water Agt	Mash	28%	0% - 63%
Lactic acid	3	Water Agt	Mash	54%	14% - 99%
Epsom Salt	2	Water Agt	Mash	24%	0% - 48%
Calcium Cloride	2	Water Agt	Mash	100%	100% - 100%
Protafloc	2	Fining	Boil	46%	43% - 50%
5.2 pH Stabilizer	1	Water Agt	Mash	33%	33% - 33%

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