(2023-06-20) Festbier - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

(2023-06-20) Festbier

185 calories 19.7 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Festbier
Boil Time: 90 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 9.2 °P (recipe based estimate)
Post Boil Gravity: 13.8 °P (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 185 calories (Per 12oz)
Carbs: 19.7 g (Per 12oz)
Created: Sunday June 11th 2023
13.8 °P
3.8 °P
5.4%
24.9
5.6
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Bestmalz - BEST Pilsen9 lb BEST Pilsen 37 1.9 76.6%
1.50 lb Weyermann - Barke Munich Malt1.5 lb Barke Munich Malt 37 8 12.8%
0.75 lb Avangard - Munich Dark0.75 lb Munich Dark 37.1 12 6.4%
0.50 lb Briess - DME Pilsen Light0.5 lb DME Pilsen Light - (late boil kettle addition) 45 2 4.3%
11.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Mittelfruh1 oz Mittelfruh Hops Pellet 2.7 Boil 60 min 10.05 52.6%
0.40 oz Perle0.4 oz Perle Hops Pellet 5.1 Boil 60 min 7.59 21.1%
0.50 oz Perle0.5 oz Perle Hops Pellet 5.1 Boil 30 min 7.29 26.3%
1.90 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 tsp Epsom Salt Water Agt Mash 1 hr.
0.75 tsp Gypsum Water Agt Mash 1 hr.
1.25 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Southern German Lager Yeast WLP838
Amount:
2 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Med-High
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 450 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
GFI Water Filter
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
11 gal Sacc1 Temperature 156 °F 146 °F 30 min
Sacc2 Temperature -- 152 °F 20 min
Sacc3 Temperature -- 160 °F 30 min
During 160* Rest Decoction -- 200 °F 15 min
Mashout Temperature -- 168 °F --
Starting Mash Thickness: 3.911 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Based on your provided mash thickness (3.91 qt/lb), your strike volume will exceeds the total water needed for the recipe (10.16 g). Reduce mash thickness to 3.6 qt/lb or increase pre-boil volume to 9.34 g.    
Strike water volume at mash thickness of 3.91 qt/lb 11 44  
Mash volume with grains 11.9 47.6  
Grain absorption losses -1.41 -5.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.03 g | 32.1 qt) 8.5 34  
Volume increase from sugar/extract (late additions) 0.04 0.1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 5.75 g | 23 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.75 23  
Total: 10.16 40.6
Equipment Profile Used: System Default
 
Notes

Pulled 2.5 gallons thick mash for decoction. Yeast packs were the 200B pitches from WL.

Last Updated and Sharing
 
213
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-12-15 15:54 UTC