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Old 07-25-2010, 01:59 AM   #1
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Default All-Grain - Das Festbier

Recipe Type: All Grain
Yeast: Bohemian Lager (Wyeast Labs #2124)
Yeast Starter: YES
Additional Yeast or Yeast Starter: 3000 Ml
Batch Size (Gallons): 5.25
Original Gravity: 1.064
Final Gravity: 1.013
IBU: 29.6
Boiling Time (Minutes): 90
Color: 9.6 SRM
Primary Fermentation (# of Days & Temp): 22 Days @ 52 Degrees
Secondary Fermentation (# of Days & Temp): 49 Days @ 40 Degrees
Tasting Notes: Very easy drinking and malt forward. Finishes slightly dry leaving you ready for more

Das Festbier
Brew Type: All Grain
Date: 4/25/2010
Style: Oktoberfest/Marzen
Brewer: Anthony Vaccani
Batch Size: 5.25 gal
Boil Volume: 7.32 gal
Boil Time: 90 min
Actual Efficiency: 82.97 %
Ingredients Amount Item Type % or IBU
6.00 lb Vienna Malt (3.5 SRM) Grain 53.33 %
3.00 lb Munich Malt (9.0 SRM) Grain 26.67 %
1.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 13.33 %
0.50 lb Caramunich Malt (56.0 SRM) Grain 4.44 %
0.25 lb Cara-Pils/Dextrine (2.0 SRM) Grain 2.22 %
1.00 oz Tettnang [4.80 %] (60 min) Hops 15.2 IBU
1.50 oz Hallertauer Mittelfrueh [3.00 %] (30 min) Hops 11.0 IBU
1.00 oz Hallertauer Mittelfrueh [3.00 %] (10 min) Hops - 3.4 IBU
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 items Yeast Nutrient (Boil 10.0 min) Misc
1 Pkgs Bohemian Lager (Wyeast Labs #2124) [Starter 3000 ml] Yeast-Lager

Beer Profile
Measured Original Gravity: 1.064 SG
Measured Final Gravity: 1.013 SG
Estimated Color: 9.6 SRM (7.0-14.0 SRM)
Bitterness: 26.2 IBU (20.0-28.0 IBU)
Alpha Acid Units: 9.3 AAU
Actual Alcohol by Volume: 6.66 %
Actual Calories: 287 cal/pint

Mash Profile Name:
Mulit-Rest Infusion, Medium Body Lager, Batch Sparge Mash Tun Weight: 6.00 lb
Mash Grain Weight: 11.25 lb Mash PH: 5.2 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 4.45 gal

Beta Rest Add 11.25 qt of water at 154.8 F 140.0 F 30 min
Alpha Rest Add 5.63 qt of water at 174.6 F 150.0 F 30 min

This is a little bigger beer than style allows for. This was my first batch I ran through my grain mill and thus alot higher effiency than I thought I would get. It can be easily scaled back to within style guidlines.

Appearance: Golden Orange to Copper in color. Has a 2 finger off-white creamy head. Crystal clear.

Smell: Very malt forward. No detectable hop nose.

Taste: Sweet and Malty is the first impression on the tounge. Slight toffee flavor. You get a small punch of the Noble hops, but it is very blanced. Leaves you thirsty for another sip!

Mouthfeel: On the thinner side. Could use a little more body. Finishes nice and crisp.

Overall: Great Oktoberfest! Clean malt flavor with just enough bitterness to balance. Next time I think I will up the Alpha Rest to 152 for a little more body. Other than that, not changing a thing! This is an easy drinker and the 6.66% alcohol can really sneak up on you!

Last edited by Newbeerguy; 08-02-2010 at 02:31 AM.
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Old Yesterday, 03:08 AM   #2
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Brewed this recipe today getting ready for the fall. I ramped the alpha rest up to 152 to increase some of that mouthfeel as you had stated. I'll let you know how it turns out. BTW do to limited yeast selection I used wlp830
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