Festbier 2023 10 GNZ 
All Grain Recipe
Submitted By: Luficus (Shared)
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| Brewer: G and Z | |
| Batch Size: 11.50 gal | Style: Festbier ( 4B) |
| Boil Size: 14.25 gal | Style Guide: BJCP 2015 |
| Color: 4.2 SRM | Equipment: 0210G-Bucked Off's 1.050+ Ales |
| Bitterness: 19.9 IBUs | Boil Time: 60 min |
| Est OG: 1.055 (13.6° P) | Mash Profile: Temperature Mash, 2 Step, Light Body |
| Est FG: 1.007 SG (1.9° P) | Fermentation: Lager, Single Stage |
| ABV: 6.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 17.37 gal |
RO HOUSE WATER |
Water |
1 |
| 5.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
2 |
| 3.80 g |
Calcium Chloride (Mash 60 min) |
Misc |
3 |
| 1.88 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
4 |
| 1.47 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
5 |
| 0.37 g |
Salt (Mash 60 min) |
Misc |
6 |
| 18 lbs |
Floor Malted Bohemian Pilsner (Weyermann) (1.5 SRM) |
Grain |
7 |
| 3 lbs |
Munich I (Weyermann) (7.1 SRM) |
Grain |
8 |
| 2 lbs |
Vienna Malt (Weyermann) (3.0 SRM) |
Grain |
9 |
| 4.79 g |
Calcium Chloride (Sparge 60 min) |
Misc |
10 |
| 2.37 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
11 |
| 1.86 g |
Epsom Salt (MgSO4) (Sparge 60 min) |
Misc |
12 |
| 0.47 g |
Salt (Sparge 60 min) |
Misc |
13 |
| 2.00 oz |
Tettnang (Tettnang Tettnager) [4.4%] - Boil 45 min |
Hops |
14 |
| 1.50 oz |
Hallertauer Mittelfrueh [4.0%] - Boil 20 min |
Hops |
15 |
| 1.00 tbsp |
Yeast Nutrient (Boil 10 min) |
Misc |
16 |
| 2.00 items |
Whirlfloc Tablet (Boil 5 min) |
Misc |
17 |
| 5.0 pkgs |
Saflager Lager (DCL/Fermentis #W-34/70) |
Yeast |
18 |
Taste Notes
44.22-Notes
Using 4 packs of Morebeer Cellar Science "German" yeast
Ferment at 50 or lower
raise temp near end to 60 for D rest if necessary for 7-10 days then test.
-------------------
brew day 9/1/24
adjusted from Darring recipe.
This Recipe Has Not Been Rated
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