Woottbeer Festbier 
All Grain Recipe
Submitted By: Woottbeer (Shared)
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| Brewer: Matt Wootton | |
| Batch Size: 16.00 gal | Style: Festbier ( 4B) |
| Boil Size: 19.22 gal | Style Guide: BJCP 2015 |
| Color: 5.3 SRM | Equipment: Woottbeer Gear Big Guns 15 |
| Bitterness: 21.4 IBUs | Boil Time: 60 min |
| Est OG: 1.053 (13.2° P) | Mash Profile: Single Infusion, Light Body, Batch Sparge |
| Est FG: 1.009 SG (2.3° P) | Fermentation: Lager, Two Stage |
| ABV: 5.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 21 lbs |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
1 |
| 8 lbs 8.00 oz |
Munich I (Weyermann) (7.1 SRM) |
Grain |
2 |
| 2 lbs |
Vienna Malt (3.5 SRM) |
Grain |
3 |
| 1.50 oz |
Hallertau Magnum [14.0%] - Boil 75 min |
Hops |
4 |
| 2.00 oz |
Hallertau [4.5%] - Boil 30 min |
Hops |
5 |
| 2.20 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
6 |
| 3.00 oz |
Hallertau [2.7%] - Boil 5 min |
Hops |
7 |
| 1.0 pkgs |
German Lager (White Labs #WLP830) |
Yeast |
8 |
| 1.00 items |
Clarity Ferm (White Labs) (Primary 7 days) |
Misc |
9 |
Notes
Ferment at 50 degrees for 10 days
Raise to 54 for two days
Raise to 65 at the two week mark - Hold for 2 days
Add gelatin, crash and keg.This Recipe Has Not Been Rated
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