Counter Weight Fest Bier - Beer Recipe - Brewer's Friend

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Counter Weight Fest Bier

180 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: Festbier
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.101 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Matt Westfall, Counter Weight Brewing
Calories: 180 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Saturday March 18th 2023
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5.9%
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Ireks - Pilsner Malt8 lb Pilsner Malt 36 1.8 68.4%
2.50 lb Ireks - Vienna2.5 lb Vienna 34 2.5 21.4%
1 lb Ireks - Munich Malt1 lb Munich Malt 36.8 8 8.6%
3 oz Weyermann - Acidulated3 oz Acidulated 27 3.4 1.6%
11.69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Yakima Chief Hops - German Magnum0.6 oz German Magnum Hops Pellet 13.5 Boil 60 min 17.71 37.5%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 2.97 62.5%
1.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tbsp gypsum (calcium sulfate) Water Agt Mash 0 min.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
2 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
52 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.93 psi       Temp: 38 °F       CO2 Level: 2.47 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.38 17.5  
Mash volume with grains 5.32 21.3  
Grain absorption losses -1.46 -5.8  
Remaining sparge water volume (equipment estimates 5.14 g | 20.6 qt) 0.33 1.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.81 g | 31.2 qt) 3 12  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 4.71 18.8
Equipment Profile Used: System Default
 
Notes

Mill the grains and mash at 152°F (67°C) for 1 hour. Vorlauf until the runnings are clear, then run off into the kettle.

Sparge and top up as necessary to get about 6.5 gallons (25 liters) of wort—or more, depending on your evaporation rate.

Boil for 90 minutes, adding hops according to the schedule.

Chill to 50°F (10°C), aerate well, and pitch plenty of healthy yeast. Ferment at 52°F (11°C) until the gravity has dropped to about 1.017, then gradually allow the temperature to rise to 60°F (16°C) and hold there a few days for a diacetyl rest.

Steadily drop the temperature over 3–4 days to 35°F (2°C), then lager for at least 6 weeks. Package and carbonate to about 2.6 volumes.

BREWER’S NOTES
We use acidulated malt to ensure we hit a mash pH of 5.25–5.3, and we’ll adjust pH further in the kettle if necessary to target a knockout pH below 5.2. (We almost always end up with it at about 5.18, without any lactic-acid adjustment necessary.)


Note: Original recipe had higher efficiency and used
7.4 lb (3.4 kg) IREKS pilsner
2.1 lb (953 g) IREKS Vienna
10 oz (283 g) IREKS Munich (10 SRM)
3 oz (85 g) IREKS sour (acidulated) malt

First brewed 8/26/23. Pre sparge 1049. Post sparse also 1049. Original gravity 1055.

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  • Last Updated: 2023-09-07 20:40 UTC