How To Write a FestBier Recipe (AKA The Modern Day Oktoberfest Beer)

Video Description

This is my favorite beer I've ever made. This is the style of beer that has been served at the Oktoberfest celebration since the 1990s! Who knew a simple recipe can make something so delicious!? *Recipe link in the description* If you want my videos early / ad free + monthly happy hours + merch + bonus content join the Patreon! https://patreon.com/florabrewing For all things Flora Brewing: https://Instagram.com/Flora_Brewing https://FloraBrewing.com https://twitter.com/FloraBrewing https://Facebook.com/FloraBrewery **Sign up for my email list here: https://rebrand.ly/FloraBrewsletter Recipe Link: https://share.brewfather.app/NC8RQAEBSGx5h0 Ingredients: Magnum Hops: https://bit.ly/2NsiQCd Saaz Hops:https://bit.ly/368K2N7 S-23 Yeast: https://bit.ly/2LZ9ZYt Mecca Grade Gateway Pilsner Malt: https://bit.ly/2Mgaf58 US Recipe Festbier 5.6% / 13.6 °P All Grain Grainfather G30 110V 72% efficiency Batch Volume: 5.5 gal Boil Time: 60 min Mash Water: 4.64 gal Sparge Water: 0.01 gal / 0.01 gal HLT water Top-Up Water: 2.98 gal Total Water: 7.63 gal Boil Volume: 6.53 gal Pre-Boil Gravity: 1.051 Vitals Original Gravity: 1.055 Final Gravity: 1.012 IBU (Tinseth): 23 Color: 3.1 SRM Mash Temperature — 138 °F — 30 min Temperature — 156 °F — 30 min Temperature — 168 °F — 10 min Malts (11 lb 8 oz) 10 lb (87%) — Mecca Grade Estate Malt Gateway: Under-modified Barley Wind-Malt — Grain — 1.4 °L 1 lb 8 oz (13%) — Avangard Vienna Malt — Grain — 2.8 °L Hops (1 oz) 0.5 oz (20 IBU) — Magnum 12.5% — Boil — 60 min 0.5 oz (3 IBU) — Saaz 3.5% — Boil — 15 min Miscs 1.79 g — Calcium Chloride (CaCl2) — Mash 1 g — Epsom Salt (MgSO4) — Mash 1.1 g — Gypsum (CaSO4) — Mash Yeast 2 pkg — Fermentis S-23 SafLager West European Lager 82% Fermentation Primary — 50 °F (14 day ramp) — 14 days Carbonation: 2.4 CO2-vol Water Profile Ca2+ 62 Mg2+ 13 Na+ 40 Cl- 60 SO42- 50 HCO3- 151 METRIC Festbier 5.6% / 13.6 °P All Grain Grainfather G30 110V 72% efficiency Batch Volume: 20.82 L Boil Time: 60 min Mash Water: 17.57 L Sparge Water: 0.04 L / 0.04 L HLT water Top-Up Water: 11.28 L Total Water: 28.89 L Boil Volume: 24.72 L Pre-Boil Gravity: 1.051 Vitals Original Gravity: 1.055 Final Gravity: 1.012 IBU (Tinseth): 23 Color: 6.1 EBC  Mash Temperature — 58.9 °C — 30 min Temperature — 68.9 °C — 30 min Temperature — 75.6 °C — 10 min Malts (5.216 kg) 4.536 kg (87%) — Mecca Grade Estate Malt Gateway: Under-modified Barley Wind-Malt — Grain — 2.4 EBC 680 g (13%) — Avangard Vienna Malt — Grain — 5.9 EBC Hops (28.3 g) 14.2 g (20 IBU) — Magnum 12.5% — Boil — 60 min 14.2 g (3 IBU) — Saaz 3.5% — Boil — 15 min Miscs 1.79 g — Calcium Chloride (CaCl2) — Mash 1 g — Epsom Salt (MgSO4) — Mash 1.1 g — Gypsum (CaSO4) — Mash Yeast 2 pkg — Fermentis S-23 SafLager West European Lager 82% Fermentation Primary — 10 °C (14 day ramp) — 14 days Carbonation: 2.4 CO2-vol Water Profile Ca2+ 62 Mg2+ 13 Na+ 40 Cl- 60 SO42- 50 HCO3- 151 #HowtoBrewBeer #FestBierRecipe #BeerRecipes #LearntoHomebrew #Homebrewing101 #Homebrewing #HowtoHomebrew #BrewingEquipment