Im gearing up to brew a test batch for a later competition entry for a Festbier. Let me know your thoughts.
Brew Method: All Grain
Style Name: Festbier
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.056
Efficiency: 68% (brew house)
STATS:
Original Gravity: 1.056
Final Gravity: 1.010
ABV (standard): 6.17%
IBU: 22.4
SRM: 5.3
FERMENTABLES:
9.0 lb - Barke® German Pilsner Malt - Weyermann®
1.5 lb - Barke® German Munich Malt - Weyermann®
1.0 lb - Barke® German Vienna Malt - Weyermann®
HOPS:
40g - Wakatu (Hallertau), Type: Pellet, AA: 5.30%, Use: Boil 40 Min, IBU 22.4
MASH GUIDELINES:
Hochkurz Step Mash 148 for 30 min, 160 for 45 min, 170 for 15 min
YEAST:
Fermentis SafLager S-189
Fermentation Temp: 50 Degrees for 1 week.
Raising temp 3 degrees a day for 7 days finish off at 170 for Diacytal rest.
Lager at 32 for 3-4 Weeks
Any input would be greatly appreciated. Thanks in advance!
Brew Method: All Grain
Style Name: Festbier
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.056
Efficiency: 68% (brew house)
STATS:
Original Gravity: 1.056
Final Gravity: 1.010
ABV (standard): 6.17%
IBU: 22.4
SRM: 5.3
FERMENTABLES:
9.0 lb - Barke® German Pilsner Malt - Weyermann®
1.5 lb - Barke® German Munich Malt - Weyermann®
1.0 lb - Barke® German Vienna Malt - Weyermann®
HOPS:
40g - Wakatu (Hallertau), Type: Pellet, AA: 5.30%, Use: Boil 40 Min, IBU 22.4
MASH GUIDELINES:
Hochkurz Step Mash 148 for 30 min, 160 for 45 min, 170 for 15 min
YEAST:
Fermentis SafLager S-189
Fermentation Temp: 50 Degrees for 1 week.
Raising temp 3 degrees a day for 7 days finish off at 170 for Diacytal rest.
Lager at 32 for 3-4 Weeks
Any input would be greatly appreciated. Thanks in advance!