3 Stunden Hopfenkochen! Geht das? | Die Bierosophen #16
Recipe Information
Festbier
Cultural Context
Originating from Germany, Festbier is a traditional beer brewed for Oktoberfest celebrations, characterized by its rich malt flavor and golden hue. It symbolizes the harvest season and is enjoyed in large quantities during festivities. Today, variations of Festbier can be found worldwide, often served at beer festivals and celebrations, reflecting its global appeal.
malted barley
🥗Healthier: rye malt
💰Cheaper: corn grits
Rye malt adds a unique flavor, while corn grits are more economical.
noble hops
💰Cheaper: pellet hops
Pellet hops are easier to find and often cheaper.
Malz schroten bei 1,2mm.
Einmaischen bei 52°C für 20min.
Maltoserast bei 63°C für 30min.
Veruckerungsranst bei 73°C für 50min.
Läutern und Anschwänzen mit 4l Nachguss bei 78°C.
Hopfenkochen insgesamt 180min: 70g Tetnanger nach 5min, 40g Tetnanger nach 170min.
Hauptgärung mit 3 Pack Saflager S-23 bei 12°C für 7 Tage.
Abfüllung bei ca. 5,5°P.
Flaschenreifung für ca. 14 Tage bei 12°C-14°C und danach so lange wie möglich bei 5°C.
Cooking Techniques
Spice Level:
🌶️🌶️🌶️Contains AlcoholAllergens
Also Known As
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