cladinshadows
Well-Known Member
I am a big fan of this style and I'd like to zero in on a house version of these fantastic beers. I suspect I'm not alone. If I'm not, then hopefully this post will help others in their efforts to perfect their versions of a great style that you just can't get fresh here in the US.
2015 BJCP Guidelines call for:
Vital Statistics: OG: 1.054 1.057
IBUs: 18 25 FG: 1.010 1.012
SRM: 4 7 ABV: 5.8 6.3%
Two classic examples that are available here in Long Beach, CA are Weihenstephaner's Festbier, and the Hofbrau Oktoberfestbier. (NOTE: my stated FG's are adjusted based on the fact that these beers are at about 72F during the reading)
Stats on those beers:
Hofbrau Oktoberfestbier
FG = 1.010 tops
ABV = 6.3%
OG = 1.058 (by calculation)
Weihenstephaner Festbier
FG = 1.011 tops
ABV = 5.8%
OG = 1.055 (by calculation)
Based on their absurd maltiness the FG on these beers tastes to me like they're at least 1.012-1.013, and I would have believed 1.016!
Anyway, hope this helps someone else dial in their Festbier. I know if I was googling my way to a good recipe I would be happy to find the info above.
BONUS: RECIPE:
I made a Festbier with the following that turned out very tasty, but slightly less malty than it needed to be (but only slightly). Color was right in line with the commercial examples.
87% Weyermann Pils
13% Briess Vienna
OG = 1.058
FG = 1.012
23 IBUs from Magnum and Hallertau.
Big starter of WLP830, fermented at 50F.
Next time I'll either double the Vienna or add some Munich and try to maintain that FG or lose 1-2 points.
2015 BJCP Guidelines call for:
Vital Statistics: OG: 1.054 1.057
IBUs: 18 25 FG: 1.010 1.012
SRM: 4 7 ABV: 5.8 6.3%
Two classic examples that are available here in Long Beach, CA are Weihenstephaner's Festbier, and the Hofbrau Oktoberfestbier. (NOTE: my stated FG's are adjusted based on the fact that these beers are at about 72F during the reading)
Stats on those beers:
Hofbrau Oktoberfestbier
FG = 1.010 tops
ABV = 6.3%
OG = 1.058 (by calculation)
Weihenstephaner Festbier
FG = 1.011 tops
ABV = 5.8%
OG = 1.055 (by calculation)
Based on their absurd maltiness the FG on these beers tastes to me like they're at least 1.012-1.013, and I would have believed 1.016!
Anyway, hope this helps someone else dial in their Festbier. I know if I was googling my way to a good recipe I would be happy to find the info above.
BONUS: RECIPE:
I made a Festbier with the following that turned out very tasty, but slightly less malty than it needed to be (but only slightly). Color was right in line with the commercial examples.
87% Weyermann Pils
13% Briess Vienna
OG = 1.058
FG = 1.012
23 IBUs from Magnum and Hallertau.
Big starter of WLP830, fermented at 50F.
Next time I'll either double the Vienna or add some Munich and try to maintain that FG or lose 1-2 points.