AKA#59 Festbier 
All Grain Recipe
Submitted By: aka-on-tap (Shared)
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| Brewer: AKA | |
| Batch Size: 5.81 gal | Style: Festbier ( 4B) |
| Boil Size: 7.30 gal | Style Guide: BJCP 2015 |
| Color: 6.9 SRM | Equipment: SHERMAN Mk III |
| Bitterness: 21.8 IBUs | Boil Time: 65 min |
| Est OG: 1.054 (13.4° P) | Mash Profile: Single Infusion, 65.5 L-M Body |
| Est FG: 1.013 SG (3.3° P) | Fermentation: AKA's LAGER profile |
| ABV: 5.5% | Taste Rating: 42.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 4 lbs 13.60 oz |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
1 |
| 3 lbs 11.97 oz |
Munich I (Weyermann) (7.1 SRM) |
Grain |
2 |
| 2 lbs 6.80 oz |
Vienna Malt (Weyermann) (3.0 SRM) |
Grain |
3 |
| 3.53 oz |
Caramunich II (Weyermann) (60.0 SRM) |
Grain |
4 |
| 1.94 oz |
Hallertau COPPERTUN [2.4%] - Boil 60 min |
Hops |
5 |
| 0.88 oz |
Hallertau COPPERTUN [2.4%] - Boil 20 min |
Hops |
6 |
| 1.0 pkgs |
YEASTCAKE (Wyeast #Urquell 2001 + Czech 2278) |
Yeast |
7 |
Taste Notes
Remarkably similar to Weihenstephan's Festbier !Notes
65min boil time.
First hops added loose. 20min hops added in a sock!
REMEMBER HOP SOCK NEXT TIME!!!
Whirlfloc and yeast nutrient added.
First time in SS Brewbucket.
Aerated w paint stirrer.
Temp dropped 4 degrees every 3 hrs, ie. Down from 26 to 12 by midnight
USE WYEAST 2206 bavarian lager yeast.
Make starter at room temp.
Add it to beer at 12 degreesThis Recipe Has Not Been Rated
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