Learn to brew a Festbier, the modern day Oktoberfest Beer! Learn about the Beer Style as well as the History of the Festbier and how it came to overtake Marzen at the modern day Oktoberfest. I go over Grain to Glass brewing of a Festbier at room temperature under pressure in a Brewzilla 35L. I'll go over fermenting under pressure and room temperature of this Festbier style and how this affects the final product!

If you'd like to buy me a beer/coffee: [ Ссылка ]

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Timestamps:
00:00:00 - Intro
00:00:23 - History
00:03:25 - Recipe
00:06:25 - Brew Day
00:09:18 - The Pour!
00:09:38 - Tasting + Review

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My Brewing Equipment (Please note these are Amazon Affiliate Links):
Brewzilla 35L - [ Ссылка ]
Fermzilla 27L Fermenter - [ Ссылка ]
Pressure Kit for Fermzilla - [ Ссылка ]
Spunding Valve - [ Ссылка ]
InkBird Temperature Controller - [ Ссылка ]
Cornelius (Corny) Keg 19L - [ Ссылка ]
Hydrometer - [ Ссылка ]
Triple Tap Tower - [ Ссылка ]
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Filming Equipment:
Main Camera - [ Ссылка ]
Second Camera - [ Ссылка ]
Primary Lens - [ Ссылка ]
Microphone - [ Ссылка ]
Lavalier Microphone - [ Ссылка ]

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Most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you.
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Recipe for 23L (5 Gallons) - 90 Minute Boil ~ 6.3% ABV:
4.2kg Pilsner Malt (71.8%)

1.5kg Munich Malt (25.6%)
150g Melanoidin (2.6%)

40g Perle @ 60
14g Tettnang @ 30

Teaspoon of Yeast Nutrient @ 15
Half a Protafloc @ 5

20g Tettnang @ 5
20g Perle @ 5

Wyeast 2633 Oktoberfest Blend

Mash @ 65C (149F) for 60 minutes
Boil for 90 minutes.

Ferment @ 20C for 1-2 weeks
Lager for 2-4 weeks

Links:
Discord: [ Ссылка ]
Brewfather: [ Ссылка ]

► Artist Attribution
➟Let Go by tubebackr
[ Ссылка ]

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