Festbier - Beer Recipe - Brewer's Friend

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Festbier

186 calories 16.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Festbier
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.17 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Aaron B
Hop Utilization: 98%
Calories: 186 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Sunday March 27th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb German - Floor-Malted Bohemian Pilsner7.5 lb Floor-Malted Bohemian Pilsner 38 1.8 74.5%
1.75 lb German - Vienna1.75 lb Vienna 37 4 17.4%
0.50 lb Weyermann - German - Dark Munich0.5 lb German - Dark Munich 36 10 5%
5 oz Weyermann - Melanoidin5 oz Melanoidin 34.5 27 3.1%
10.06 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Yakima Valley Hops - Hallertau (Mittelfruh)0.6 oz Hallertau (Mittelfruh) Hops Pellet 4.1 Boil 40 min 8.68 19.4%
0.80 oz Yakima Valley Hops - Hallertau (Mittelfruh)0.8 oz Hallertau (Mittelfruh) Hops Pellet 4.1 Boil 5 min 2.63 25.8%
0.60 oz Yakima Valley Hops - Hallertau (Mittelfruh)0.6 oz Hallertau (Mittelfruh) Hops Pellet 4.1 Boil 15 min 4.9 19.4%
0.60 oz Artisan - German Select0.6 oz German Select Hops Pellet 3.7 Boil 5 min 1.78 19.4%
0.50 oz Artisan - German Select0.5 oz German Select Hops Pellet 3.7 Boil 15 min 3.69 16.1%
3.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 10 min.
4 tsp BSG - Fermax Yeast Nutrient Other Boil 10 min.
15 each Fermcap Fining Primary 0 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.60 g Epsom Salt Water Agt Mash 1 hr.
1.20 g Gypsum Water Agt Mash 1 hr.
0.80 g Canning Salt Water Agt Mash 1 hr.
2.50 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 399 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.83 psi       Temp: 43 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.98 gal Beta Amylase Rest Strike 160 °F 144 °F 30 min
Alpha Amylase Rest Temperature 160 °F 160 °F 40 min
4.75 gal Mash Out Fly Sparge 170 °F 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.77 15.1  
Mash volume with grains 4.58 18.3  
Grain absorption losses -1.26 -5  
Remaining sparge water volume (equipment estimates 5.1 g | 20.4 qt) 4.9 19.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.37 g | 29.5 qt) 7.17 28.7  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.25 21  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.25 g | 21 qt) 5 20  
Total: 8.68 34.7
Equipment Profile Used: System Default
 
Notes

PRIOR to BREW DAY

  • Attach torpedo buoy with filter attachment to fermentation keg
  • Attach torpedo buoy with filter attachment to serving keg
  • Fill serving keg 99.99% full with Starsan (tip and inject Starsan
    until water escapes from gas QD)
  • Use CO2 to push all the Starsan from the serving keg into fermentation keg
  • Pre-measure mash salts

    Yeast Starter

  • None. Use dry yeast (2 packets)

    MASH

  • Mash all grains together
  • Hochkurz Mash
  • Start with empty MLT
  • Fill HLT with 5 or more gallons of strike water and heat to strike temp of 160 degrees (F)
  • Transfer 3.9 gallons of strike water to MLT
  • Add salts/acid, then dough in and stir
  • After stirring, add remaining sparge water to HLT and set temp to 145 degrees. Begin recirc when HLT is at temp.

    BOIL

  • Boil timer settings: nE = 6, t1=90, t2=40, t3=25, t4=15, t5=10, t6=5
  • Use stainless hop spider to contain hop residue
  • When there are 25 minutes left in the boil, rehydrate the Irish moss with just enough RO water to cover it)
  • When keg is around 1/3 full, add Fermcap-S drops (don't add yeast yet)
  • Fill keg to just above the weld, securely attach lid, add a few psi of pressure using CO2

    FERMENTATION

  • Cool wort to 60 degrees (F)
  • Sprinkle dry yeast in 220ml sterile water at 60 degrees (F)
  • Wait 15-30 minutes
  • Pitch hydrated yeast slurry (no need to oxygenate when using dry yeast)
  • Pressure ferment starting at 62 degrees (F) at 30 psi (with spunding valve) and ramp to 72 degrees over 10 days
  • STC-1000+ Settings
    SP0=62, dh0=240
    SP1=72, dh1=96
    SP2=72, dh2=312
    SP3=33

    PACKAGING

  • Slowly ramp down temp to 33 degrees over 13 days (3 degrees per day)
  • Prepare and 'Inject' Gelatin (without any oxygen) into the serving keg
  • Pressurize serving keg to 14 psi
  • Do a closed/pressurized transfer to serving keg (to get beer off yeast)
  • Hold serving keg at 33 degrees for a week or more
  • After cold conditioning, set keezer pressure to 14 psi of CO2
    -Target = 2.3 volumes of CO2 at 43 degrees (F)

    REFERENCES

    https://www.homebrewersassociation.org/homebrew-recipe/anderfest-festbier/

    https://homebrewacademy.com/festbier-recipe/

    https://beerandbrewing.com/short-and-high-the-hochkurz-mash/

    https://jansson.us/mashcalculator.html
    J/K = 5238.113783265638 (MLT Heat Capacity)
    W/K = 1.5185259701036913 (Heat Loss Coefficient)

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  • Last Updated: 2022-09-11 15:58 UTC