Festbier - the other Oktoberfestbier! Discover how to make this delicious malty lager with me and explore the possibilities of German Lagers!
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Recipe on Brewfather: [ Ссылка ]
Recipe for 10 gallons, your efficiency may vary:
"Hit Me With Your Fest Shot"
6.1% ABV 21 IBU
18 lb Weyermann Barke Pilsner (73.5%)
4.5 lb Weyermann Munich I (18.4%)
2 lb Melanoidin Malt (8.2%)
Mash:
Hochkurz Step Mash:
146 F (63 C) for 30 min
160 F (71 C) for 45 min
170 F (77 C) for 15 min
Water (ppm): Ca: 38 Mg: 3 Na: 26 Cl: 80 SO4: 49 HCO3: 0
Add 4g Gypsum, 2g Epsom, 4g NaCl and 5g CaCl to 16 gal (60L) spring water.
Adjust mash pH to 5.4-5.6 with lactic acid or slaked lime if needed.
60 min boil
30 min - 3 oz (84 g) Hallertau Mittelfrueh (4% AA)
10 min - 2 oz (56 g) Hallertau Mittelfrueh (4% AA)
OG: 1.057
Yeast:
Lallemand Diamond Lager
Pitch and ferment at 55 F (13 C) for 10-14 days. Raise to 68-72 F (20-22 C) for 3 more days. Package and add cold side finings, store near freezing for minimum 2 weeks.
FG: 1.011
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0:00 Intro and welcome
0:09 Beer description and approach
1:54 PSA about this video
4:14 Recipe
8:16 Brew day
12:28 Fermentation Plan
14:33 Fermentation Follow-Up
15:35 Pour and Tasting Notes
20:11 Potential Improvements
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