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Festbier 1.0

Method: Extract
Style: Munich Helles
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.104 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Bachhaus Brew
Calories: 188 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)

Created: Thursday February 14th 2019

Original Gravity:

1.057

Final Gravity:

1.014

ABV (standard):

5.7%

IBU (tinseth):

20.3

SRM (morey):

3.8

Mash pH

3.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.50 lb	Dry Malt Extract - Pilsen5.5 lb Dry Malt Extract - Pilsen	42	2	71%
1 lb	Dry Malt Extract - Munich1 lb Dry Malt Extract - Munich	42	8	12.9%
0.75 lb	Corn Sugar - Dextrose0.75 lb Corn Sugar - Dextrose	46	0.5	9.7%
7.25 lbs / $ 0.00

Steeping Grains

Amount	Fermentable	Cost	PPG	°L	Bill %
0.50 lb	German - Acidulated Malt0.5 lb Acidulated Malt		27	3.4	6.5%
$ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	60 min	15.94	57.1%
1.50 oz	Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops	Pellet	3.75	Aroma	10 min	4.33	42.9%
3.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
3.50 oz	Hallertau Mittelfruh (Pellet)		20.27	100%
3.50 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tsp	Whirlfloc		Water Agt	Boil	5 min.

Yeast

White Labs - German Bock Lager Yeast WLP833

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	Medium
Optimum Temp:	48 - 55 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 102 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: 5oz Amount: Dextrose

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0

Notes

First pass extract brew to replicate the actual Oktoberfest beer served at the fairgrounds each year. It is a pale yellow, slightly malty relatively high ABV brew that is easy drinking , not too filling and highly satisfying. I have been to Oktoberfest many times and often say to myself that it's one of the best beers I have ever had when you are having more than one. It is difficult if not impossible to find anywhere else, in particular the states. What you will find is the old Marzen style. Will update notes after it is done.

Ferment at 50 deg for 1 week; 54 deg another 4 days; then 65 deg for 2 days. transfer to secondary and lager for 3-6 weeks at 35-40 deg. Bottle 3/4 c dextrose or keg; carbonate at 2.25-2.5

Last Updated and Sharing

567

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Brews

Public: Yup, Shared
Last Updated: 2019-03-11 16:15 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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