Festbier 2024 - NH Oktober
All Grain Recipe
Submitted By: pmiraglia (Shared)
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Brewer: Pete Miraglia | |
Batch Size: 11.25 gal | Style: Festbier (4B) |
Boil Size: 13.18 gal | Style Guide: BJCP 2015 |
Color: 6.0 SRM | Equipment: ROBOBREW-15G/70% Lager |
Bitterness: 25.4 IBUs | Boil 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.This Recipe Has Not Been Rated