Festbier
BJCP 2015 – 04B
Batch #:
2016-06
Batch Size:
10.00 gallons
Boil Time:
120 min
Brew Date:
July 31, 2016
Tap Date:
September 17, 2016
Cost:
22.00
Statistics
OG:
1.050 12.4° P
FG:
1.010 2.6° P
Real Extract:
4.4° P
Attenuation:
79% Apparent – 64.5% Real
Color:
10.5SRM
IBU:
24.1
BU/GU:
0.48
ABV:
5.5%
ABW:
4.2%
Calories:
166 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 7.15 pounds | German Vienna Malt | 70.8% |
| 2.50 pounds | German Light Munich Malt | 24.8% |
| 0.45 pounds | German CaraMunich Malt II | 4.5% |
| 10.10 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.75 ounces | Hallertauer Mittlefruh | 60 minutes | Boil | Leaf | 4.5% | |
| 0.75 ounces | Hallertauer Mittlefruh | 30 minutes | Boil | Leaf | 4.5% | |
| 1.50 ounces | Total Hop Weight | |||||
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Munich Lager | Wyeast | 2308 | Liquid |
Equipment Profile 12.5 Gallon/48 Liter Kettle and 10 Gallon/38 Liter Cooler Mash Tun
Batch Size:
10.00 gallons
Boil Volume:
12.13 gallons
Evaporation Rate:
10.00% per hour
Hop Utilization:
100%
Mash Tun Volume:
10.00 gallons
Mash Tun Weight:
9.00 pounds
Mash Tun Specific Heat:
0.30 cal/gram per °C
Top Up Water:
0.00 gallons
Trub Chiller Loss:
0.50 gallons
Mash Profile Single Decoction
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Protein Rest | Infusion | 35 minutes | 122° F |
| 2 | Saccharification | Decoction | 45 minutes | 155° F |
| 3 | Mash Out | Infusion | 10 minutes | 168° F |
Fermentation and Aging
Primary:
14 days @ 50° F
Secondary:
2 days @ 60° F
