2021 - 103 - Festbier
All Grain Recipe
Submitted By: deadwolfbones (Shared)
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Brewer: Ben K. | |
Batch Size: 4.00 gal | Style: Festbier ( 4B) |
Boil Size: 4.87 gal | Style Guide: BJCP 2015 |
Color: 5.6 SRM | Equipment: ROBOBREW |
Bitterness: 23.8 IBUs | Boil Time: 70 min |
Est OG: 1.056 (13.9° P) | Mash Profile: BIAB, Medium Body |
Est FG: 1.007 SG (1.9° P) | Fermentation: Lager, Two Stage |
ABV: 6.5% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
5.15 gal |
Bend, Orgeon (Tap) |
Water |
1 |
5.00 g |
Lactic Acid (Mash 60 min) |
Misc |
2 |
2.90 g |
Calcium Chloride (Mash 60 min) |
Misc |
3 |
1.80 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
4 |
0.25 |
Campden Tablets (Mash 60 min) |
Misc |
5 |
4 lbs 11.20 oz |
BEST Heidelberg (BESTMALZ) (1.5 SRM) |
Grain |
6 |
1 lbs 4.80 oz |
Munich I (Weyermann) (7.1 SRM) |
Grain |
7 |
1 lbs 4.80 oz |
Vienna Malt (Weyermann) (3.0 SRM) |
Grain |
8 |
4.00 oz |
Melanoidin (Weyermann) (30.0 SRM) |
Grain |
9 |
1.48 oz |
Hallertauer Mittelfrueh [3.6%] - Boil 70 min |
Hops |
10 |
1.00 |
Whirlfloc Tablet (Boil 15 min) |
Misc |
11 |
0.53 oz |
Hallertauer Mittelfrueh [3.6%] - Boil 10 min |
Hops |
12 |
2.0 pkgs |
Saflager Lager (DCL/Fermentis #W-34/70) |
Yeast |
13 |
Notes
Ca 69.8 | Cl 74.4 | SO4 52.6
pH 5.31
Mash:
1. 40min at 144F
2. 40min at 154F
3. Decoct 1/3 thick, 15min boil, return to main mash and mash out
Brewed 8/13/21
1. PB: 12 Bx = 1.048
2. OG: 13.8 Bx = 1.056
3. Chilled to ~75F, transferred to keg w/ CBDS, chilled to 59F before pitching 2x packets of W-34/70.
4. Visible fermentation by morning 8/15.
5. Raised ferm temp to 49F morning 8/18.
6. SG midday 8/20: 7.6 Bx = 1.015. Should be close to done. D-resting.
7. SG midday 8/23: 7 Bx = 1.012 = 5.8%. Tastes nice.
8. Started crashing 8/24. 3 degrees per day until near freezing.
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