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FrancisFest #5

Method: All Grain
Style: Festbier
Boil Time: 90 min
Batch Size: 6.75 gallons (ending kettle volume)
Pre Boil Size: 8.1 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 79% (ending kettle)
Source: HM Clearfield
Hop Utilization: 99%
Calories: 188 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)

Created: Tuesday December 20th 2022

Original Gravity:

1.057

Final Gravity:

1.014

ABV (standard):

5.6%

IBU (tinseth):

26.2

SRM (morey):

3.9

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9.50 lb	Bestmalz - BEST Heidelberg9.5 lb BEST Heidelberg	38	1.3	73.8%
2 lb	Bestmalz - BEST Vienna2 lb BEST Vienna	37	3.8	15.5%
1 lb	Weyermann - Munich Type I1 lb Munich Type I	38	6	7.8%
0.38 lb	Weyermann - Acidulated0.375 lb Acidulated	27	3.4	2.9%
12.87 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
28 g	Yakima Valley Hops - GR Tettnanger28 g GR Tettnanger Hops	Pellet	4.8	First Wort	0 min	15.96	44.4%
15 g	Yakima Valley Hops - GR Tettnanger15 g GR Tettnanger Hops	Pellet	4.8	Boil	60 min	7.26	23.8%
12 g	Yakima Valley Hops - GR Tettnanger12 g GR Tettnanger Hops	Pellet	4.8	Boil	15 min	2.88	19%
8 g	Yakima Valley Hops - Hallertau (Mittelfruh)8 g Hallertau (Mittelfruh) Hops	Pellet	4	Boil	1 min	0.14	12.7%
63 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
55 g	Yakima Valley Hops - GR Tettnanger (Pellet) 55 g GR Tettnanger (Pellet) Hops	26.1	87.2%
8 g	Yakima Valley Hops - Hallertau (Mittelfruh) (Pellet)	0.14	12.7%
63 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3.24 gal	Dough In/Protein Rest	Strike	134 °F	122 °F	20 min
1.5 gal	First Sacch Rest	Infusion	212 °F	143 °F	20 min
	Pull Decoction (7 qts), boil	Decoction	--	212 °F	10 min
	Add Decoction back, rest	Infusion	--	156 °F	25 min
0.5 gal	Pull Thin Decoction, add 2 qts andboil	Decoction	--	212 °F	5 min
	Add decoction back, mash out	Infusion	--	167 °F	15 min
4.75 gal	Fly Sparge	Sparge	172 °F	--	30 min
Starting Mash Thickness: 1 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use
8.80 g	Calcium Chloride (dihydrate)	Water Agt	Mash
2.20 g	Gypsum	Water Agt	Mash
0.90 g	Epsom Salt (MgSO4)	Water Agt	Mash

Yeast

Omega Yeast Labs - Bayern Lager OYL-114

Amount:	1 Each	Cost:
Attenuation (custom):	78%	Flocculation:	Medium
Optimum Temp:	51 - 62 °F	Starter:	No
Fermentation Temp:	52 °F	Pitch Rate:	2.0 (M cells / ml / ° P) 717 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.47 Volumes

Target Water Profile

Reverse Osmosis (1 PPM)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
70	2	0	102	38	0
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

358

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Brews

Public: Yup, Shared
Last Updated: 2023-04-21 22:43 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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