Fall Festival Beer - Beer Recipe - Brewer's Friend

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Fall Festival Beer

184 calories 16.9 g 16 oz
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Beer Stats
Method: All Grain
Style: Festbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.42 gallons
Post Boil Size: 5.13 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Ryan Hammerbeck
Hop Utilization: 96%
Calories: 184 calories (Per 16oz)
Carbs: 16.9 g (Per 16oz)
Created: Saturday September 16th 2023
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1.056
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Weyermann - Pilsner6 lb Pilsner 36 1.5 55.2%
1.50 lb German - Vienna1.5 lb Vienna 37 4 13.8%
1 lb Briess - Brewers Malt 2-Row1 lb Brewers Malt 2-Row 37 1.8 9.2%
1 lb Weyermann - Isaria 19241 lb Isaria 1924 35.8 3.3 9.2%
8 oz Briess - Victory Malt8 oz Victory Malt 34.5 28 4.6%
6 oz Briess - Organic Caramel Malt - 60L6 oz Organic Caramel Malt - 60L 33.6 60 3.4%
8 oz Weyermann - Acidulated8 oz Acidulated 27 3.4 4.6%
10.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Hallertau Mittelfruh1.25 oz Hallertau Mittelfruh Hops Pellet 3.6 Boil 60 min 17.24 50%
0.75 oz Hallertau Mittelfruh0.75 oz Hallertau Mittelfruh Hops Pellet 3.6 Boil 5 min 2.06 30%
0.25 oz Willamette0.25 oz Willamette Hops Pellet 3.5 Boil 5 min 0.67 10%
0.25 oz Cluster0.25 oz Cluster Hops Pellet 5.5 Boil 5 min 1.05 10%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
1.25 g Whirlfloc tablet Fining Boil 5 min.
0.50 lb Rice hulls Other Mash 0 min.
1 tsp Gelatin Fining Kegging 0 min.
 
Yeast
Omega Yeast Labs - Dried Lutra Kveik - OYL-071DRY
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
80 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 131 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.36 psi       Temp: 40 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Notkwyta Farm, South Range, WI, USA
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
14 qt Strike 165 °F 130 °F 10 min
4 qt Simultaneously remove 3 quart for decoction Infusion 212 °F 147 °F 30 min
3 quart decoction boil for 20 min Decoction 212 °F 155 °F 30 min
14 qt Sparge 212 °F 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.4 13.6  
Mash volume with grains 4.27 17.1  
Grain absorption losses -1.36 -5.4  
Remaining sparge water volume (equipment estimates 4.8 g | 19.2 qt) 4.63 18.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.59 g | 26.4 qt) 6.42 25.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.13 20.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.13 g | 20.5 qt) 5 20  
Total: 8.03 32.1
Equipment Profile Used: System Default
"Fall Festival Beer" Festbier beer recipe by Ryan Hammerbeck. All Grain, ABV 5.94%, IBU 21.02, SRM 8.04, Fermentables: (Pilsner, Vienna, Brewers Malt 2-Row, Isaria 1924, Victory Malt, Organic Caramel Malt - 60L, Acidulated) Hops: (Hallertau Mittelfruh, Willamette, Cluster) Other: (Irish Moss, Whirlfloc tablet, Rice hulls, Gelatin)
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  • Last Updated: 2024-04-30 04:35 UTC