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FESTBIER

Method: All Grain
Style: Festbier
Boil Time: 90 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 78% (brew house)
Hop Utilization: 98%
Calories: 180 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)

Created: Saturday February 18th 2023

Fest

by Iliff Avenue Brewhouse

OG: 1.056 FG: 1.011 ABV: 5.9% IBU: 23

Brumalt Festber

by Drew Beechum

OG: 1.056 FG: 1.010 ABV: 6.1% IBU: 21

Honey Malt Lager

OG: 1.060 FG: 1.015 ABV: 5.9% IBU: 18

Original Gravity:

1.055

Final Gravity:

1.011

ABV (standard):

5.8%

IBU (tinseth):

21.9

SRM (morey):

6.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	Gladfield - German Pilsner Malt6 lb German Pilsner Malt	36.3	2.03	50%
6 lb	Munich6 lb Munich	37	6	50%
12 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.80 oz	Perle0.8 oz Perle Hops	Pellet	7.2	Boil	90 min	19.57	61.5%
0.50 oz	Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops	Pellet	4.1	Boil	10 min	2.36	38.5%
1.30 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.80 oz	Perle (Pellet)	19.57	61.5%
0.50 oz	Hallertau Mittelfruh (Pellet)	2.36	38.5%
1.30 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4 gal	protein rest	Temperature	128 °F	122 °F	30 min
1.5 gal			212 °F	156 °F	60 min
Starting Mash Thickness: 1.34 qt/lb Starting Grain Temp: 68 °F

Other Ingredients

Amount	Name	Type	Use	Time
5 tsp	Five Star Chemicals - 5.2 pH Stabilizer	Water Agt	Mash	90 min.
6.25 tsp	Yeast Nutrient	Other	Boil	10 min.
1 each	Whirlfloc	Water Agt	Boil	10 min.

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	2 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	48 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 112 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 5.7 oz Temp: 54 °F CO₂ Level: 2.65 Volumes

Target Water Profile

MUNICIPAL

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
MUNICIPAL WATER SUPPLY RAN THROUGH A GE FILTRATION SYSTEM.
Mash Chemistry and Brewing Water Calculator

Notes

MASH GRAIN IN WITH 4 GALLONS OF 128 DEGREE WATER AND 5 STAR PH STABLIZER FOR A 122 DEGREE PROTEIN REST FOR 30 MINUTES.

ADD 1.5 GALLONS OF BOILING WATER AND HEAT OT BRING TEMPERATURE TO 156 DEGREES FOR STARCH CONVERSION AND HOLD FOR 60 MINUTES.

ADD HEAT TO RAISE TEMPERATURE TO 168 MASH OUT.

SPARGE WITH 170 WATER TO COLLECT 8 GALLONS.

BOIL FOR 90 MINUTES FOLLOWING HOP AND OTHER INGREDIENT SCHEDULE.

COOL TO 68 DEGREES AND PITCH YEAST THEN GRADUALLY LOWER THE TEMPERATURE TO 54 DEGREES.

AFTER 2 WEEKS, RACK TO SECONDARY FOR 3 MORE WEEKS.

KEG 5 GALLONS AND BOTTLE THE OTHER 1.25.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2023-02-18 18:22 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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