FESTBIER - Beer Recipe - Brewer's Friend

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FESTBIER

180 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Festbier
Boil Time: 90 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 78% (brew house)
Hop Utilization: 98%
Calories: 180 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Saturday February 18th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Gladfield - German Pilsner Malt6 lb German Pilsner Malt 36.3 2.03 50%
6 lb Munich6 lb Munich 37 6 50%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Perle0.8 oz Perle Hops Pellet 7.2 Boil 90 min 19.57 61.5%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 4.1 Boil 10 min 2.36 38.5%
1.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 tsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 90 min.
6.25 tsp Yeast Nutrient Other Boil 10 min.
1 each Whirlfloc Water Agt Boil 10 min.
 
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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 112 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.7 oz       Temp: 54 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
MUNICIPAL
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
MUNICIPAL WATER SUPPLY RAN THROUGH A GE FILTRATION SYSTEM.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal protein rest Temperature 128 °F 122 °F 30 min
1.5 gal 212 °F 156 °F 60 min
Starting Mash Thickness: 1.34 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.34 qt/lb 4.02 16.1  
Mash volume with grains 4.98 19.9  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 6.28 g | 25.1 qt) 5.73 22.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.55 g | 34.2 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 6.25 25  
Going into fermentor 6.25 25  
Total: 9.75 39
Equipment Profile Used: System Default
 
Notes

MASH GRAIN IN WITH 4 GALLONS OF 128 DEGREE WATER AND 5 STAR PH STABLIZER FOR A 122 DEGREE PROTEIN REST FOR 30 MINUTES.

ADD 1.5 GALLONS OF BOILING WATER AND HEAT OT BRING TEMPERATURE TO 156 DEGREES FOR STARCH CONVERSION AND HOLD FOR 60 MINUTES.

ADD HEAT TO RAISE TEMPERATURE TO 168 MASH OUT.

SPARGE WITH 170 WATER TO COLLECT 8 GALLONS.

BOIL FOR 90 MINUTES FOLLOWING HOP AND OTHER INGREDIENT SCHEDULE.

COOL TO 68 DEGREES AND PITCH YEAST THEN GRADUALLY LOWER THE TEMPERATURE TO 54 DEGREES.

AFTER 2 WEEKS, RACK TO SECONDARY FOR 3 MORE WEEKS.

KEG 5 GALLONS AND BOTTLE THE OTHER 1.25.

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  • Last Updated: 2023-02-18 18:22 UTC