Victory Brewing Co's Festbier Review 🍺 Clone Recipe included 🍻 Link: [ Ссылка ] #VictoryBeer #VictoryBrewingCo #FestBier #OctoberFest #OctoberFestBeer #Marzen #FestBierRecipe #HomeBrewing
* General Description *
Victory Brewing Co's Festbier is painstakingly crafted from German malts, decoction brewed for full flavor and carefully aged for depth of character. Gather with your friends for a festive moment of Victory!
5.6% ABV & 20 IBU's with 168 Calories per 12 oz serving.
🍺 Evaluation of this - BJCP style guideline 6-A - Märzen The Old 3-B was made subsequent to a pour from a 12 ounce Bottle into a Snifter Glass.
Served at 60 Degrees F or 15.5 Degrees C - To Pick up more Aromatics & Flavor Profiles.
🍺 However the recommended Serving temp for a Lager is 42 to 48 Degrees F & to 6 to 10 Degrees C.
🍺 Recommended Glassware : Mug, Tulip, Snifter, Pint Glass. English Style Pub Glass, Pilsner Glass, Over Sized Wine Glass.
The Review:
🍻 Pour : A 2 finger off white head, with nice lacing.
🍻 Color: That of iced-tea. SRM 17 & EBC 34
🍻 Aroma: Toasted Bread, Caramel Toffee with toasted bread being at the forefront.
🍻 Taste: Follows Aromatics with sweet toasted bread, caramel & toffee notes, with faint nutty notes in the background. The hops are earthy & herbal & serve to balance out the sweetness of the malts.
🍻 Body: Medium Heavy Body .
🍻 Overall: This Beer pours a clear rich amber color and sustains a medium frothy, nearly fizzy off-white head. Rich bready malt, light toast malt and caramel as well as toffee notes balance well with the noble earthy & herbal hops presenting fair hop bitterness to balance the sweetness of the malts. The finish is clean to slightly sweet and the beer has a medium body with a slightly creamy texture.
🍻 Value: $11 a 6 pack of 12 ounce bottles. About Average for a Marzen Style Beer.
🍻 A Backwoods Billy 2 Thumbs Up! Pick You Up A 6 Pack or Case Today...
🍻 What others say:
BA gives it 3.6 out of 5.
UnTappd Gives it a 3.7 out of 5.
Rate Beer Gives it a 3.2 out of 5.
🍻 Food Parings: This Fest Bier is a great accompaniment to your bratwurst or pretzel. Especially a soft pretzel with spicy mustard.
Smoked meats, Roast pork loin, Beef or pork Ribs, Steak, Burgers & Pizza. Bratwurst and Sauerkraut Sandwiches with Muenster Cheese. Salad: Watercress Salad.
Cheeses: This style’s peppery hops cut through richly flavored Gouda and Alpine cheeses like Gruyère, Fontina and Comté. And the beer’s bready, malty notes complement the saltiness of the cheese. Desert: Apple Pie, Apple Strudel.
🍻 Clone Recipe 🍻
BJCP Style: 6-A Oktoberfest Beer/Märzen
Method: All Grain
Boil Time: 70 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Efficiency: 70% (brew house)
Original Gravity (est): 1.059
Final Gravity (est): 1.015
IBU (est): 25.5
ABV (est): 5.9%
All Grain Recipe
MALT/ Adjuncts / GRAIN BILL
•5 lbs Briess Munich 10 Malt
•5 lbs Vienna Malt
•1 lbs Briess Crystal 40 Malt
•1 lbs Briess Victory Malt
•1 tsp Irish Moss Boil 15 minutes
• 4 oz Brown Sugar 5 minutes
• 3 whole cinnamon sticks * Dry Hopped in secondary.
HOPS SCHEDULE
•1 oz Liberty AA 4% Pellet Hops (60 minutes)
•1 oz Liberty AA 4% Pellet Hops (15 minutes)
•.5 oz Saaz AA 4% Pellet Hops (Flame-Out)
•.5 oz Cascade AA 4% Pellet Hops (Dry Hop)
YEAST
•Bavarian Lager (Wy 2206/2308) (WLP 833/838)
* Flocculation: Medium-high * Attenuation: 73-77%
*Temperature Range: 46-58° F (8-14° C)
* Alcohol Tolerance: Approximately 9% ABV
Perhaps one of the cleanest of the lager strains,
or Wyeast - California Lager 2112
* Retains lager characteristics at temperatures up to 65° F, and produces malty, brilliantly-clear beers. Apparent attenuation: 67-71%. Flocculation: high. Optimum temp: 58°-68° F
Mash grains for 70 minutes at 154°F (68°C). Sparge and collect with target of 5.5 gallons
Remove from heat & Cool to 60ºF Transfer to primary fementer
Fill to desired level with cold water. * Oxygenate and pitch yeast.
Ferment the beer as close to 50F (10C) as possible. You can start the fermentation at a higher temperature, but you should reduce the temperature to 50F (10C) within a day or so. Next ** Cold-Crash to near-freezing to begin the clearing process.
** After the fermentation ends, lager the beer for 2 months at a temperature between 34-40F (2C-4C).
The beer should be carbonated at 2.57 to 2.73 volumes.
** Target Water Profile: Balanced Profile:
( Ca+2 = 80 ) ( Mg+2= 5 ) ( Na+ = 25 ) ( Cl- = 75 ) ( SO4-2 = 80)
( HCO3- = 100 )
🍻 * Business e-mail : backwoodsbillycbr@gmail.com 🍻
Thanks For Watching My Review & Reading The Description. Please Subscribe, Click the Like This Video Button. Comments are Appreciated. Please Forward this video to your friends, Via Social Media Like - Twitter, Facebook, Google + You- Tube, ..e-mail.. etc...
Cheers,
Bill
