Bavarian Festbier with homegrown hops - Beer Recipe - Brewer's Friend

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Bavarian Festbier with homegrown hops

202 calories 20.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 24.24 liters
Post Boil Size: 21.25 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 80% (brew house)
Source: https://beerrecipes.org/Recipe/1383/bavarian-festbier.html
Hop Utilization: 91%
Calories: 202 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Wednesday March 12th 2025
1.061
1.015
6.1%
34.2
6.8
5.6
16.54
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Briess - Pilsen Malt 2-Row5 lb Pilsen Malt 2-Row $ 1.49 / lb
$ 7.45 		37 1.2 43.5%
3.50 lb Briess - Bonlander Munich Malt 10L3.5 lb Bonlander Munich Malt 10L $ 1.39 / lb
$ 4.87 		36 10 30.4%
2.50 lb Briess - Goldpils Vienna Malt2.5 lb Goldpils Vienna Malt $ 1.39 / lb
$ 3.48 		36.8 3.5 21.7%
0.50 lb Briess - Carapils Malt0.5 lb Carapils Malt $ 1.49 / lb
$ 0.75 		34.5 1.5 4.3%
11.50 lbs / $ 16.54
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Homegrown Hops from Randy2 oz Homegrown Hops from Randy Hops Leaf/Whole 5.5 Boil 60 min 30.46 80%
0.50 oz Homegrown Hops from Randy0.5 oz Homegrown Hops from Randy Hops Leaf/Whole 5.5 Boil 15 min 3.78 20%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 10 min.
1 tsp Yeast Energizer Other Boil 10 min.
1 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Wyeast - Octoberfest Lager Blend 2633
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
9 - 14 °C
Starter:
Yes
Fermentation Temp:
14.4 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Anoka, MN 2018
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
15.65 L Strike 69 °C 67 °C 60 min
13.18 L Sparge 76 °C 76 °C 30 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18.3 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.6
Mash volume with grains 19.1
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 17.3 L) 14.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 24.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 20.8 L) 21.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.3 L) 20.8
Total: 30.4  
Equipment Profile Used: System Default
 
Notes

This was my first all grain that I did and then I repeated it with my neighbor's hops. It came out great and he wanted me to brew him a batch, so that is when I entered this into Brewers Friend.

This is my seventh time using this basic recipe. I changed the recipe today to update the brand of the malt that I purchased and the hops from Randy.

The recipe is for 45 minute infusion mash at 154, but I ended up doing 60 minutes as well as a mash out for 10 minutes at 170 degrees. Hops are from a friend and we have not idea what they are so I am guessing a 5.5% alpha acid. I am also going to do a 60 minute boil rather than 90 minute.

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  • Public: Yup, Shared
  • Last Updated: 2025-04-08 01:16 UTC
  • Snapshot Created: 2025-03-12 17:20 UTC
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