Festbier 2024 - NH Oktober

All Grain Recipe

Submitted By: pmiraglia (Shared)
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Brewer: Pete Miraglia
Batch Size: 11.25 galStyle: Festbier (4B)
Boil Size: 13.18 galStyle Guide: BJCP 2015
Color: 6.0 SRMEquipment: ROBOBREW-15G/70% Lager
Bitterness: 25.4 IBUsBoil Time: 60 min
Est OG: 1.046 (11.4° P)Mash Profile: Robobrew 10/15G Mash lager 80% decoct Sparge
Est FG: 1.007 SG (1.7° P)Fermentation: Lager, Single Stage
ABV: 5.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
16.13 gal Rocky Mountain Spring Water Water 1
3.76 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
1.75 g Calcium Chloride (Mash 60 min) Misc 3
10 lbs Pilsner (2 Row) Ger (1.6 SRM) Grain 4
5 lbs Munich Malt (6.0 SRM) Grain 5
5 lbs Vienna Malt (3.5 SRM) Grain 6
8.00 oz Caramunich Malt (45.0 SRM) Grain 7
2 lbs Acid Malt (3.0 SRM) Grain 8
2.31 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 9
1.07 g Calcium Chloride (Sparge 60 min) Misc 10
6.50 oz Hallertauer [2.3%] - Boil 60 min Hops 11
2.0 pkgs Saflager Lager (DCL/Fermentis #W-34/70) Yeast 12

Notes

Water games Total water : 16 gal Heat 13.5 gal to 178 Remove 6 gal sparge water and store, leaving 7.5 gal in mash tun Add 2.5 gal of cold water and this should get to strike temp of 152 to achieve 145F mash https://www.engineeringtoolbox.com/mixing-fluids-temperature-mass-d_1785.html https://beerandbrewing.com/oktoberfestbier-brewing-the-worlds-most-famous-party-lager/ To get there, Graham says, “it has to be dry.” The current grist is 45 percent pilsner, 45 percent Vienna, 7 percent acidulated (sauermalz), and just 3 percent melanoidin malt. KC Bier does two decoctions on that mash, to deepen the malt character but also (perhaps counterintuitively) to get higher attenuation for an ultimately drier beer. The team also pays close attention to pH, aiming for a relatively low 4.85 pH at knockout and 4.2 to 4.35 in the finished beer. (However, Graham cautions that the grist bill greatly influences the target pH, so your numbers may vary.) They also pitch plenty of fresh yeast to ensure that the fermentation is healthy and clean. Aim for an OG of 1.056. Use German pilsner malt with just enough Munich to hit about 5 SRM (deep gold). Consider decoction mashing or a multistep mash geared toward greater fermentability. Use Hallertauer hops, including a light late-boil aroma burst, to get about 25 IBUs. Make a fresh yeast starter with your chosen lager strain; aerate your wort well before pitching. Ferment at 50°F (10°C) patiently, then chill and lager for as many weeks as you can stand it.

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