Pale Malty European Lager - Festbier
A smooth, clean, pale German lager with a moderately strong malty flavor and a light hop character. Deftly balances strength and drinkability, with a palate impression and finish that encourages drinking. Showcases elegant German malt flavors without beco
Flavor Profile: Medium to medium-high malty flavor initially, with a lightly toasty, bread dough quality and an impression of soft sweetness. Medium to medium-low bitterness, definitely malty in the balance. Well-attenuated and crisp, but not dry. Medium-low to medium fl
Ingredients: Majority Pils malt, but with some Vienna and/or Munich malt to increase maltiness. Differences in commercial examples are mostly due to different maltsters and yeast, not major grist differences.
BJCP Style GuideTop 10 Festbier Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Munchner Helles |
5.5 gal | 6% | 22.9 | 1.063 | 1.018 | All Grain | 3724 | |
| Fest |
5.7 gal | 5.9% | 25.13 | 1.056 | 1.011 | All Grain | 3250 | |
| Prost |
6.25 gal | 6.21% | 24.6 | 1.061 | 1.014 | All Grain | 3059 | |
| Ozarks October beer |
6 gal | 5.81% | 30.67 | 1.055 | 1.011 | All Grain | 2567 | |
| Brumalt Festber |
6 gal | 6.1% | 24.82 | 1.056 | 1.010 | All Grain | 2368 | |
| Southern Style Pilz |
25 L | 6.02% | 34.48 | 1.054 | 1.008 | All Grain | 2112 | |
| PartyOn |
25 L | 6.02% | 18.84 | 1.055 | 1.010 | All Grain | 2099 | |
| SchuBrew Kolsch 2016 |
5.5 gal | 5.42% | 28.58 | 1.050 | 1.008 | BIAB | 2010 | |
| Festbier |
6.5 gal | 5.75% | 21.75 | 1.055 | 1.011 | All Grain | 1852 | |
| Vienna Magnum SMASH |
5.5 gal | 6.01% | 19.28 | 1.056 | 1.010 | All Grain | 1818 |
Newest Festbier Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Neues Festbier |
5.5 gal | 6.23% | 23.75 | 1.059 | 1.011 | BIAB | 52 | |
| Simply the Fest Festbier |
21 L | 5.84% | 29.87 | 1.054 | 1.009 | All Grain | 35 | |
| Vienna Festbier |
5.5 gal | 5.39% | 23.2 | 1.056 | 1.015 | All Grain | 35 | |
| Bell James Festbeir |
50 L | 5.57% | 19.13 | 1.063 | 1.021 | All Grain | 39 | |
| Pepperpot Oktoberfest |
15 L | 5.47% | 27.31 | 1.055 | 1.014 | All Grain | 39 | |
| Festbier |
21 L | 6.08% | 22.57 | 1.057 | 1.011 | All Grain | 77 | |
| MoPsLa |
18 L | 5.39% | 21.48 | 1.051 | 1.010 | All Grain | 32 | |
| AprilFest |
37 L | 5.53% | 19.28 | 1.056 | 1.014 | BIAB | 62 | |
| LAGER LA ESTUPENDA |
110 L | 4.97% | 22.2 | 1.046 | 1.008 | All Grain | 84 | |
| Montano Festbier 26 |
11 gal | 4.81% | 30.63 | 1.044 | 1.008 | All Grain | 96 |
Fermentables Used In Festbier Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| German - Pilsner | 181 | German | Grain | base malt |
1.6°L
|
38 | 66% | 8% - 100% |
| Munich - Light 10L | 173 | Grain | specialty malt |
10°L
|
33 | 22% | 3% - 100% | |
| German - Vienna | 160 | German | Grain | base malt |
4°L
|
37 | 23% | 2% - 100% |
| German - Acidulated Malt | 94 | German | Grain | acidulated malt |
3.4°L
|
27 | 3% | 0% - 8% |
| Weyermann - Munich Type I | 91 | DE | Grain | specialty malt |
6°L
|
38 | 19% | 4% - 80% |
| American - Vienna | 81 | American | Grain | base malt |
4°L
|
35 | 28% | 6% - 86% |
| Munich | 81 | Grain | specialty malt |
6°L
|
37 | 23% | 2% - 83% | |
| American - Pilsner | 71 | American | Grain | base malt |
1.8°L
|
37 | 62% | 5% - 100% |
| Weyermann - Vienna Malt | 70 | German | Grain | base malt |
3.5°L
|
37 | 22% | 5% - 98% |
| Weyermann - Pilsner | 65 | German | Grain | base malt |
1.5°L
|
36 | 60% | 16% - 100% |
Hops Used In Festbier Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Hallertau Mittelfruh | 283 | 3.75 | 45% | 6% - 100% |
| Tettnanger | 126 | 4.5 | 44% | 8% - 100% |
| Magnum | 95 | 15 | 30% | 3% - 100% |
| Saaz | 74 | 3.5 | 42% | 9% - 100% |
| Perle | 49 | 8.2 | 39% | 8% - 100% |
| Hallertau Hersbrucker | 47 | 4 | 43% | 13% - 100% |
| Hallertau Tradition (Germany) | 45 | 5 | 52% | 11% - 100% |
| Domestic Hallertau | 28 | 3.9 | 45% | 14% - 100% |
| Northern Brewer | 18 | 7.8 | 35% | 9% - 100% |
| Yakima Valley Hops - Hallertau (Mittelfruh) | 18 | 3.6 | 44% | 13% - 100% |
Steeping Grains Used In Festbier Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Aromatic Malt | 2 | Grain | specialty malt |
20°L
|
35 | 37% | 33% - 40% | |
| Munich - Light 10L | 2 | Grain | specialty malt |
10°L
|
33 | 88% | 75% - 100% | |
| German - CaraMunich I | 2 | German | Grain | crystal malt |
39°L
|
34 | 27% | 20% - 33% |
| German - Carapils | 2 | German | Grain | crystal malt |
1.3°L
|
35 | 53% | 40% - 67% |
Yeasts Used In Festbier Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Fermentis - Saflager - German Lager Yeast W-34/70 | 229 | Fermentis / Safale | Lagers | .105 | High | 83% | 48°F | 72°F |
| Fermentis - Saflager - German Lager Yeast S-23 | 39 | Fermentis / Safale | Lagers | .105 | High | 82% | 48°F | 72°F |
| White Labs - German Lager Yeast WLP830 | 34 | White Labs | Lagers | Medium | Medium | 76.5% | 50°F | 55°F |
| Wyeast - Octoberfest Lager Blend 2633 | 31 | Wyeast | Lagers | 0.09 | Med-Low | 75% | 48°F | 58°F |
| Lallemand - LalBrew Diamond Lager | 27 | Danstar | Lagers | High | High | 80% | 50°F | 59°F |
| White Labs - Oktoberfest/Märzen Lager Yeast WLP820 | 25 | White Labs | Lagers | Med-High | Medium | 69% | 52°F | 58°F |
| Imperial Yeast - L17 Harvest | 21 | Imperial Yeast | Lagers | Medium | 70% | 50°F | 60°F | |
| White Labs - Southern German Lager Yeast WLP838 | 21 | White Labs | Lagers | Medium | Med-High | 72% | 50°F | 55°F |
| Wyeast - Munich Lager 2308 | 20 | Wyeast | Lagers | 0.09 | Medium | 72% | 48°F | 56°F |
| Mangrove Jack - Bavarian Lager M76 | 18 | Mangrove Jack | Lagers | n/a | Medium | 77.5% | 45°F | 57°F |
Other Ingredients Used In Festbier Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 172 | Water Agt | Mash | 14% | 0% - 100% |
| Calcium Chloride (dihydrate) | 137 | Water Agt | Mash | 18% | 0% - 100% |
| Lactic acid | 123 | Water Agt | Mash | 75% | 0% - 100% |
| Epsom Salt | 94 | Water Agt | Mash | 10% | 0% - 100% |
| Whirlfloc | 76 | Water Agt | Boil | 50% | 0% - 100% |
| Calcium Chloride (anhydrous) | 47 | Water Agt | Mash | 19% | 0% - 100% |
| Yeast Nutrient | 36 | Other | Boil | 40% | 0% - 100% |
| Irish Moss | 29 | Fining | Boil | 48% | 0% - 100% |
| Phosphoric acid | 27 | Water Agt | Mash | 86% | 33% - 100% |
| Baking Soda | 17 | Water Agt | Mash | 6% | 0% - 67% |
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