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 | 3392 | |
| Festbier |
5 gal | 6.04% | 20.13 | 1.059 | 1.013 | All Grain | 2850 | |
| Prost |
6.25 gal | 6.21% | 24.6 | 1.061 | 1.014 | All Grain | 2707 | |
| Fest |
5.7 gal | 5.9% | 25.13 | 1.056 | 1.011 | All Grain | 2640 | |
| Ozarks October beer |
6 gal | 5.81% | 30.67 | 1.055 | 1.011 | All Grain | 2241 | |
| Brumalt Festber |
6 gal | 6.1% | 24.82 | 1.056 | 1.010 | All Grain | 2037 | |
| Southern Style Pilz |
25 L | 6.02% | 34.48 | 1.054 | 1.008 | All Grain | 1931 | |
| PartyOn |
25 L | 6.02% | 18.84 | 1.055 | 1.010 | All Grain | 1867 | |
| SchuBrew Kolsch 2016 |
5.5 gal | 5.42% | 28.58 | 1.050 | 1.008 | BIAB | 1864 | |
| Vienna Magnum SMASH |
5.5 gal | 6.01% | 19.28 | 1.056 | 1.010 | All Grain | 1575 |
Newest Festbier Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Awesome Recipe |
600 L | 5.68% | 15.37 | 1.051 | 1.008 | All Grain | 5 | |
| 3bbl smoked dortmunder lager |
115 gal | 6.11% | 22.73 | 1.061 | 1.014 | All Grain | 19 | |
| Septemberfest Helles |
6 gal | 5.49% | 22.41 | 1.056 | 1.014 | All Grain | 12 | |
| Cold IPA |
5 L | 11% | 65.93 | 1.112 | 1.028 | BIAB | 25 | |
| Oktoberfest Festbier |
5.5 gal | 5.96% | 21.13 | 1.055 | 1.011 | BIAB | 18 | |
| Festbier |
85 gal | 5.85% | 0 | 1.053 | 1.008 | All Grain | 30 | |
| Oktoberfest (Youngstorget) |
26 L | 5.64% | 26.66 | 1.051 | 1.008 | All Grain | 32 | |
| Texmalt Festbier |
20 gal | 5.93% | 24.8 | 1.057 | 1.012 | All Grain | 132 | |
| Oktoberfest 2025-Wiesn 3 |
5.1 gal | 6.3% | 25.16 | 1.059 | 1.011 | BIAB | 76 | |
| Festbier 10 year |
1020 gal | 6.05% | 23.3 | 1.058 | 1.012 | All Grain | 39 |
Fermentables Used In Festbier Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| German - Pilsner | 174 | German | Grain | base malt |
1.6°L
|
38 | 66% | 8% - 100% |
| Munich - Light 10L | 162 | Grain | specialty malt |
10°L
|
33 | 21% | 3% - 100% | |
| German - Vienna | 152 | German | Grain | base malt |
4°L
|
37 | 24% | 2% - 100% |
| German - Acidulated Malt | 83 | German | Grain | acidulated malt |
3.4°L
|
27 | 3% | 0% - 8% |
| Weyermann - Munich Type I | 79 | DE | Grain | specialty malt |
6°L
|
38 | 20% | 4% - 80% |
| American - Vienna | 75 | American | Grain | base malt |
4°L
|
35 | 29% | 6% - 86% |
| Munich | 70 | Grain | specialty malt |
6°L
|
37 | 23% | 2% - 83% | |
| American - Pilsner | 66 | American | Grain | base malt |
1.8°L
|
37 | 62% | 5% - 100% |
| Munich Dark 20L | 62 | Grain | specialty malt |
20°L
|
34 | 12% | 2% - 50% | |
| Weyermann - Vienna Malt | 60 | German | Grain | base malt |
3.5°L
|
37 | 24% | 5% - 100% |
Hops Used In Festbier Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Hallertau Mittelfruh | 248 | 3.75 | 45% | 6% - 100% |
| Tettnanger | 115 | 4.5 | 44% | 8% - 100% |
| Magnum | 84 | 15 | 31% | 3% - 100% |
| Saaz | 63 | 3.5 | 40% | 9% - 100% |
| Hallertau Hersbrucker | 44 | 4 | 44% | 14% - 100% |
| Perle | 43 | 8.2 | 39% | 8% - 100% |
| Hallertau Tradition (Germany) | 42 | 5 | 54% | 11% - 100% |
| Domestic Hallertau | 26 | 3.9 | 46% | 14% - 100% |
| Spalt | 16 | 4.5 | 39% | 18% - 100% |
| Northern Brewer | 15 | 7.8 | 36% | 9% - 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 | 198 | Fermentis / Safale | Lagers | .105 | High | 83% | 48°F | 72°F |
| Fermentis - Saflager - German Lager Yeast S-23 | 34 | Fermentis / Safale | Lagers | .105 | High | 82% | 48°F | 72°F |
| White Labs - German Lager Yeast WLP830 | 32 | 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 |
| White Labs - Oktoberfest/Märzen Lager Yeast WLP820 | 23 | White Labs | Lagers | Med-High | Medium | 69% | 52°F | 58°F |
| Lallemand - LalBrew Diamond Lager | 21 | Danstar | Lagers | High | High | 80% | 50°F | 59°F |
| White Labs - Southern German Lager Yeast WLP838 | 21 | White Labs | Lagers | Medium | Med-High | 72% | 50°F | 55°F |
| Imperial Yeast - L17 Harvest | 21 | Imperial Yeast | Lagers | Medium | 70% | 50°F | 60°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 | 155 | Water Agt | Mash | 13% | 0% - 100% |
| Calcium Chloride (dihydrate) | 119 | Water Agt | Mash | 18% | 0% - 100% |
| Lactic acid | 114 | Water Agt | Mash | 74% | 0% - 100% |
| Epsom Salt | 81 | Water Agt | Mash | 10% | 0% - 100% |
| Whirlfloc | 69 | Water Agt | Boil | 49% | 0% - 100% |
| Calcium Chloride (anhydrous) | 44 | Water Agt | Mash | 22% | 0% - 100% |
| Yeast Nutrient | 31 | Other | Boil | 42% | 0% - 100% |
| Irish Moss | 29 | Fining | Mash | 49% | 0% - 100% |
| Phosphoric acid | 19 | Water Agt | Mash | 83% | 33% - 100% |
| Wyeast - Beer Nutrient | 14 | Water Agt | Boil | 16% | 0% - 100% |
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