Fest Bier - Beer Recipe - Brewer's Friend

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Fest Bier

164 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: Festbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Daniel T
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Thursday August 10th 2023
1.050
1.011
5.1%
29.8
7.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Weyermann - Floor-Malted Bohemian Pilsner6 lb Floor-Malted Bohemian Pilsner 36.3 1.9 57.1%
4 lb Munich - Light 10L4 lb Munich - Light 10L 33 10 38.1%
8 oz Mecca Grade - Opal 228 oz Opal 22 35.6 22 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4.9 First Wort 0 min 19.94 40%
1.50 oz Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops Pellet 4.9 Boil 10 min 9.86 60%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast Nutrient Water Agt Boil 5 min.
1 each Whirlfloc Fining Boil 5 min.
0.30 each Campden Tablets Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
3.30 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.70 g Gypsum Water Agt Sparge 30 min.
0.80 g Calcium Chloride (anhydrous) Water Agt Sparge 30 min.
 
Yeast
BSI - 3470 German Lager
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
46 - 54 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 387 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.47 Volumes
 
Target Water Profile
Amber Balanced
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
98 2 19 118 95 24
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Strike 155 °F 147 °F 30 min
5.5 qt Infusion 212 °F 160 °F 30 min
3 qt Top Off 212 °F 165 °F --
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 76 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 5.25 21  
Mash volume with grains 6.09 24.4  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 3.41 g | 13.6 qt) 2.81 11.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.06 32.3
Equipment Profile Used: System Default
 
Notes

Salt additions based on Amber Balanced profile per Bru'n Water

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  • Last Updated: 2023-08-10 20:49 UTC