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 Guide

Top 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	3863
Fest	5.7 gal	5.9%	25.13	1.056	1.011		All Grain	3552
Prost	6.25 gal	6.21%	24.6	1.061	1.014		All Grain	3157
Ozarks October beer	6 gal	5.81%	30.67	1.055	1.011		All Grain	2671
Brumalt Festber	6 gal	6.1%	24.82	1.056	1.010		All Grain	2560
Southern Style Pilz	25 L	6.02%	34.48	1.054	1.008		All Grain	2222
PartyOn	25 L	6.02%	18.84	1.055	1.010		All Grain	2200
SchuBrew Kolsch 2016	5.5 gal	5.42%	28.58	1.050	1.008		BIAB	2085
Festbier	6.5 gal	5.75%	21.75	1.055	1.011		All Grain	2031
Vienna Magnum SMASH	5.5 gal	6.01%	19.28	1.056	1.010		All Grain	1949

Newest Festbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Festbier 5.8%	22 L	5.81%	22.78	1.054	1.010		All Grain	18
A Festful of Dollars	21 L	5.39%	20.89	1.050	1.009		All Grain	41
Festbier	5.75 gal	6.03%	25.68	1.057	1.011		All Grain	31
OKTOBERFIEST	200 L	5.21%	11.83	1.048	1.008		All Grain	41
Classic Rager	5.5 gal	5.87%	24.91	1.056	1.011		BIAB	32
Festbier	6.5 gal	5.78%	21.81	1.060	1.016		All Grain	51
Helles So Vicious and Cruel	5 gal	6.01%	18.84	1.054	1.009		All Grain	40
Fest Bier	5.5 gal	5.25%	40.68	1.053	1.013		extract	50
Motor City 2026 Oktoberfest	31 gal	5.88%	25.94	1.060	1.015		All Grain	38
Wurzburger Festbier	5.5 gal	6.75%	30.34	1.062	1.010		All Grain	35

Fermentables Used In Festbier Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Pilsner	187	German	Grain	base malt	1.6°L	38	66%	8% - 100%
Munich - Light 10L	177		Grain	specialty malt	10°L	33	22%	3% - 100%
German - Vienna	163	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	94	DE	Grain	specialty malt	6°L	38	20%	4% - 80%
Munich	85		Grain	specialty malt	6°L	37	23%	2% - 83%
American - Vienna	82	American	Grain	base malt	4°L	35	28%	6% - 86%
American - Pilsner	75	American	Grain	base malt	1.8°L	37	62%	5% - 100%
Weyermann - Vienna Malt	74	German	Grain	base malt	3.5°L	37	22%	5% - 98%
Weyermann - Pilsner	70	German	Grain	base malt	1.5°L	36	61%	16% - 100%

Hops Used In Festbier Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Hallertau Mittelfruh	289	3.75	45%	6% - 100%
Tettnanger	132	4.5	44%	8% - 100%
Magnum	95	15	31%	3% - 100%
Saaz	80	3.5	42%	9% - 100%
Perle	50	8.2	38%	8% - 100%
Hallertau Tradition (Germany)	48	5	52%	11% - 100%
Hallertau Hersbrucker	48	4	43%	14% - 100%
Domestic Hallertau	28	3.9	45%	14% - 100%
Yakima Valley Hops - Hallertau (Mittelfruh)	19	3.6	44%	13% - 100%
Northern Brewer	18	7.8	35%	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	241	Fermentis / Safale	Lagers	.105	High	83%	48°F	72°F
Fermentis - Saflager - German Lager Yeast S-23	41	Fermentis / Safale	Lagers	.105	High	82%	48°F	72°F
White Labs - German Lager Yeast WLP830	35	White Labs	Lagers	Medium	Medium	76.5%	50°F	55°F
Wyeast - Octoberfest Lager Blend 2633	32	Wyeast	Lagers	0.09	Med-Low	75%	48°F	58°F
White Labs - Oktoberfest/Märzen Lager Yeast WLP820	26	White Labs	Lagers	Med-High	Medium	69%	52°F	58°F
Lallemand - LalBrew Diamond Lager	26	Danstar	Lagers	High	High	80%	50°F	59°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	21	Wyeast	Lagers	0.09	Medium	72%	48°F	56°F
Wyeast - Bavarian Lager 2206	18	Wyeast	Lagers	0.09	Med-High	75%	46°F	58°F

Other Ingredients Used In Festbier Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	184	Water Agt	Mash	13%	0% - 100%
Calcium Chloride (dihydrate)	148	Water Agt	Mash	18%	0% - 100%
Lactic acid	133	Water Agt	Mash	73%	0% - 100%
Epsom Salt	103	Water Agt	Mash	9%	0% - 100%
Whirlfloc	79	Fining	Boil	50%	0% - 100%
Calcium Chloride (anhydrous)	52	Water Agt	Mash	18%	0% - 100%
Yeast Nutrient	42	Other	Boil	38%	0% - 100%
Irish Moss	30	Fining	Boil	47%	0% - 100%
Phosphoric acid	28	Water Agt	Mash	86%	33% - 100%
Wyeast - Beer Nutrient	19	Other	Boil	23%	0% - 100%

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