2020_09_23 Festbier - Beer Recipe - Brewer's Friend

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2020_09_23 Festbier

201 calories 19.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Festbier
Boil Time: 90 min
Batch Size: 21.5 gallons (fermentor volume)
Pre Boil Size: 26 gallons
Post Boil Size: 22 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Mark and Paul
Calories: 201 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Tuesday September 15th 2020
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OG: 1.054 FG: 1.012 ABV: 5.6% IBU: 22

1.061
1.014
6.1%
26.1
6.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25 lb German - Bohemian Pilsner25 lb Bohemian Pilsner 38 1.9 61%
6 lb German - Vienna6 lb Vienna 37 4 14.6%
2.50 lb Munich Dark2.5 lb Munich Dark 34 32 6.1%
7.50 lb German - Pilsner7.5 lb Pilsner 38 1.6 18.3%
41 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Perle1 oz Perle Hops Pellet 7.1 Boil 60 min 6.19 11.1%
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7 Boil 60 min 6.1 11.1%
1.50 oz Styrian Goldings1.5 oz Styrian Goldings Hops Pellet 3.5 Boil 30 min 3.52 16.7%
1.50 oz Tettnanger1.5 oz Tettnanger Hops Pellet 3.4 Boil 30 min 3.42 16.7%
4 oz Hallertau Mittelfruh4 oz Hallertau Mittelfruh Hops Pellet 4 Boil 15 min 6.92 44.4%
9 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Oktoberfest/Märzen Lager Yeast WLP820
Amount:
2 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Medium
Optimum Temp:
52 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 427 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.47 Volumes
 
Target Water Profile
EBMUD - LT
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
5 1 5 5 1 18
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.66 gal 1st rest Infusion -- 148 °F 30 min
2nd rest Temperature -- 158 °F 30 min
mashout Temperature -- 170 °F 10 min
17 gal Sparge 170 °F 170 °F 90 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 24.09 gal (96.35 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 12.09 gal (48.35 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 16.91 gal (67.65 qt). Suggest reducing strike water volume to 8.72 gal (34.88 qt) and adding 4.91 gal (19.65 qt) sparge/top-off. 13.63 54.5  
Strike water volume at mash thickness of 1.33 qt/lb 13.63 54.5  
Mash volume with grains 16.91 67.7  
Grain absorption losses -5.13 -20.5  
Remaining sparge water volume (equipment estimates 15.83 g | 63.3 qt) 17.74 71  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 24.09 g | 96.4 qt) 26 104  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.34 -1.4  
Post boil Volume (equipment estimates 21.5 g | 86 qt) 22 88  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 22 g | 88 qt) 21.5 86  
Total: 31.38 125.5
Equipment Profile Used: System Default
 
Notes

Made two starters, both 4.2L of 1.045 strength. With the pretty fresh yeast we had, that brought us up to about 14.3 billion cells, not quite the 17 billion we'd need to get us to "Pro Brewer 1.5 (lager)" but close enough and a little more than we've been making.

Added 15ml of lactic acid as per the calculator - was supposed to hit 5.39, but it hit 5.3 instead - still fine but more than we needed.

Hit 150 and 160 this time, not 148 and 158.

First runnings: 1.085
Last: 1.006
(but after sitting for a long time the mash yielded more than 1.5g. of wort that was 1.036 and above so we added it. Added water later...
OG 1.059 - 22g in the boiler!

Cooled to 78. Into the fridge at 42 - trying to get the beer down to 45 before pitching. Was 65 at bedtime. Finally pitched after about 36 hours and then set temp to 50. Fermented full 4 weeks maybe more? Crashed 4-5 days - very clear when kegging.

Lagered a week and it is malty and delicious. Not super dry, a little residual sweetness. Perfect to us in that regard. Paul thought IBUs right on - just a little prickle, Mark thought it could be bumped up just a tad - 2 or 3 points. Light gold/deep yellow color and clear as a bell.

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  • Last Updated: 2020-11-14 20:04 UTC