Festbier (Solstice) 
All Grain Recipe
Submitted By: ashore13 (Shared)
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| Brewer: Andrew Shore | |
| Batch Size: 15.85 gal | Style: Festbier (4B) |
| Boil Size: 18.23 gal | Style Guide: BJCP 2015 |
| Color: 4.3 SRM | Equipment: Grainfather G70 15A 220V |
| Bitterness: 24.3 IBUs | Boil Time: 90 min |
| Est OG: 1.057 (14.0° P) | Mash Profile: Temperature Mash, 2 Step, Medium Body |
| Est FG: 1.010 SG (2.6° P) | Fermentation: Lager, Two Stage |
| ABV: 6.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 22.04 gal |
Solstice Farm Well |
Water |
1 |
| 5.55 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
2 |
| 2.26 g |
Calcium Chloride (Mash 60 min) |
Misc |
3 |
| 1.69 g |
Salt (Mash 60 min) |
Misc |
4 |
| 3 lbs 2.72 oz |
Munich I (Weyermann) (7.1 SRM) |
Grain |
5 |
| 23 lbs 12.41 oz |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
6 |
| 4 lbs 12.08 oz |
Vienna Malt (Weyermann) (3.0 SRM) |
Grain |
7 |
| 4.88 g |
Epsom Salt (MgSO4) (Sparge 60 min) |
Misc |
8 |
| 1.99 g |
Calcium Chloride (Sparge 60 min) |
Misc |
9 |
| 1.48 g |
Salt (Sparge 60 min) |
Misc |
10 |
| 3.40 oz |
Hallertauer Hersbrucker [4.2%] - First Wort |
Hops |
11 |
| 3.40 oz |
Hallertauer Hersbrucker [4.2%] - Boil 10 min |
Hops |
12 |
| 3.00 |
Whirlfloc Tablet (Boil 10 min) |
Misc |
13 |
| 3.0 pkgs |
Saflager Lager (DCL/Fermentis #W-34/70) |
Yeast |
14 |
| 1.50 tsp |
Gelatin (Secondary 2 days) |
Misc |
15 |
Notes
(Ca ppm) 60-65
(Mg ppm) 11
(Na ppm) 22
(Cl ppm) ~65
(SO4 ppm) ~50
Ratio ~1.3
4/6/2022: made 1.6 L yeast starter with 5.1 oz DME.
Mash in with: 0.8 g CaCl2, 0.7 g epsom salt, and 3 mL lactic acid.
2nd infusion with: 0.5 g CaCl2, 0.5 g epsom salt.
5 min boil thin decoction step to reach mash out temp.
Sparge: 0.5 g CaCl2 and 0.45 g epsom salt per batch
4/8: mash temps of 151.°F/155°F/163°F. 1.055. A little less than 5 gal.
4/9: pitched yeast in early am. Temp is 52°F.
4/11: already to 1.030ish (krausen makes it tough to read).
4/14: 1.024 or so. Give another ~16 hours and then pull to ambient.
4/15: 1.020. Moved to ambient. Letting fermenter slowly increase in temp.
4/16: temp to 63°F. Increased SP to 64°F.
4/17: SP to 65°F.
4/18: 1.013. SP up to 66°F.
4/19: SP to 67°F.
4/21: 1.012. still a tiny bit of activity, but passed diacetyl test and tastes amazing. Nice doughy bready malt (hint of biscuit & toast) with a low floral hop note. And clean. Moved to fridge to cold crash 1 day before kegging with gelatin & campden.
4/22: kegged with gelatin, campden tablet, and clear beer draft system. Burst carbing. Should be ready to transfer into CO2 purge serving keg in 4-5 days.This Recipe Has Not Been Rated
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