2024_07_16 Festbier - Beer Recipe - Brewer's Friend

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2024_07_16 Festbier

194 calories 18.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Festbier
Boil Time: 75 min
Batch Size: 21.5 gallons (fermentor volume)
Pre Boil Size: 26 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 83% (brew house)
Source: Mark and Paul
Calories: 194 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Tuesday July 9th 2024
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by Brafina

OG: 1.054 FG: 1.012 ABV: 5.6% IBU: 22

1.059
1.012
6.2%
26.4
6.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Munich - Light 10L12 lb Munich - Light 10L 33 10 28.6%
30 lb German - Pilsner30 lb Pilsner 38 1.6 71.4%
42 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz El Dorado0.25 oz El Dorado Hops Pellet 16 Boil 60 min 3.57 2.9%
0.40 oz Magnum0.4 oz Magnum Hops Pellet 16.6 Boil 60 min 5.92 4.6%
2 oz Perle2 oz Perle Hops Pellet 5.6 Boil 60 min 9.99 23.1%
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker Hops Pellet 1.7 Boil 30 min 2.33 23.1%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 2.3 Boil 30 min 1.58 11.6%
3 oz Hallertau Mittelfruh3 oz Hallertau Mittelfruh Hops Pellet 2.3 Boil 15 min 3.05 34.7%
8.65 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
15 g Epsom Salt Water Agt Mash 1 hr.
8 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Munich Lager 2308
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 413 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
144 °F -- 30 min
154 °F -- 30 min
168 °F -- 10 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 23.7 gal (94.8 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 11.7 gal (46.8 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.33 gal (69.3 qt). Suggest reducing strike water volume to 8.64 gal (34.56 qt) and adding 5.33 gal (21.3 qt) sparge/top-off. 13.97 55.9  
Strike water volume at mash thickness of 1.33 qt/lb 13.97 55.9  
Mash volume with grains 17.33 69.3  
Grain absorption losses -5.25 -21  
Remaining sparge water volume (equipment estimates 15.23 g | 60.9 qt) 17.54 70.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 23.7 g | 94.8 qt) 26 104  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.32 -1.3  
Post boil Volume 21.5 86  
Going into fermentor 21.5 86  
Total: 31.5 126
Equipment Profile Used: System Default
 
Notes

Made three 4.8L starters using 17.3 oz of DME each. Added chemicals and acid to the mash as shown, as well as Campden tablets to mash and sparge water. pH stabilized at 5.2!! As always, we don't need as much acid as the calculator says.

First runnings: 1.084
Last runnings: 1:015

Never got to last runnings. At 20 gallons the SG was so high that we had to stop and top up the last 6 g. with water! Hit our target OG of 1.050 that way at least. Great efficiency at least! (despite the efficiency number of this batch) OG: 1.059

Sparge and boil as indicated. Through chiller and into fermenter at 77 degrees. Took it down to 45 and ran the aerator the whole time. Pitched all the yeast and let it rise to 50 for the main fermentation.

Good, but a little too strong, just a bit hot, and somehow just not as good. Mark suspects yeast volume?


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  • Last Updated: 2024-11-14 20:17 UTC