2021 - 103 - Festbier

All Grain Recipe

Submitted By: deadwolfbones (Shared)
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Brewer: Ben K.
Batch Size: 4.00 galStyle: Festbier ( 4B)
Boil Size: 4.87 galStyle Guide: BJCP 2015
Color: 5.6 SRMEquipment: ROBOBREW
Bitterness: 23.8 IBUsBoil 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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