This Festbier has to be my favorite beer I’ve ever made. This style of beer has been served at the Oktoberfest celebration since the 1990s!
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Ingredients:
Magnum Hops here
Saaz Hops here
S-23 Yeast here
Mecca Grade Gateway Pilsner Malt here
RECIPE BELOW
Also can be found on Brewfather here
5.6% / 13.6 °P
All Grain
Grainfather G30 110V
72% efficiency
Batch Volume: 5.5 gal
Boil Time: 60 min
Mash Water: 4.64 gal
Sparge Water: 0.01 gal / 0.01 gal HLT water
Top-Up Water: 2.98 gal
Total Water: 7.63 gal
Boil Volume: 6.53 gal
Pre-Boil Gravity: 1.051
Vitals
Original Gravity: 1.055
Final Gravity: 1.012
IBU (Tinseth): 23
Color: 3.1 SRM
Mash
Temperature — 138 °F — 30 min
Temperature — 156 °F — 30 min
Temperature — 168 °F — 10 min
Malts (11 lb 8 oz)
10 lb (87%) — Mecca Grade Estate Malt Gateway: Under-modified Barley Wind-Malt — Grain — 1.4 °L
1 lb 8 oz (13%) — Avangard Vienna Malt — Grain — 2.8 °L
Hops (1 oz)
0.5 oz (20 IBU) — Magnum 12.5% — Boil — 60 min
0.5 oz (3 IBU) — Saaz 3.5% — Boil — 15 min
Miscs
1.79 g — Calcium Chloride (CaCl2) — Mash
1 g — Epsom Salt (MgSO4) — Mash
1.1 g — Gypsum (CaSO4) — Mash
Yeast
2 pkg — Fermentis S-23 SafLager West European Lager 82%
Fermentation
Primary — 50 °F (14 day ramp) — 14 days
Carbonation: 2.4 CO2-vol
Water Profile
Ca2+ 62
Mg2+ 13
Na+ 40
Cl- 60
SO42- 50
HCO3- 151
METRIC
Festbier
5.6% / 13.6 °P
All Grain
Grainfather G30 110V
72% efficiency
Batch Volume: 20.82 L
Boil Time: 60 min
Mash Water: 17.57 L
Sparge Water: 0.04 L / 0.04 L HLT water
Top-Up Water: 11.28 L
Total Water: 28.89 L
Boil Volume: 24.72 L
Pre-Boil Gravity: 1.051
Vitals
Original Gravity: 1.055
Final Gravity: 1.012
IBU (Tinseth): 23
Color: 6.1 EBC
Mash
Temperature — 58.9 °C — 30 min
Temperature — 68.9 °C — 30 min
Temperature — 75.6 °C — 10 min
Malts (5.216 kg)
4.536 kg (87%) — Mecca Grade Estate Malt Gateway: Under-modified Barley Wind-Malt — Grain — 2.4 EBC
680 g (13%) — Avangard Vienna Malt — Grain — 5.9 EBC
Hops (28.3 g)
14.2 g (20 IBU) — Magnum 12.5% — Boil — 60 min
14.2 g (3 IBU) — Saaz 3.5% — Boil — 15 min
Miscs
1.79 g — Calcium Chloride (CaCl2) — Mash
1 g — Epsom Salt (MgSO4) — Mash
1.1 g — Gypsum (CaSO4) — Mash
Yeast
2 pkg — Fermentis S-23 SafLager West European Lager 82%
Fermentation
Primary — 10 °C (14 day ramp) — 14 days
Carbonation: 2.4 CO2-vol
Water Profile
Ca2+ 62
Mg2+ 13
Na+ 40
Cl- 60
SO42- 50
HCO3- 151
