Recipes: Festbier

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Style Profile based on 334 recipes

OG

1.056

FG

1.012

IBU

22

ABV

5.8%

BU:GU

0.40

Hops

4.6 g/L

Grain Bill Composition

  • 71% Base
  • 30% Toast
  • 5% Crystal

Median % of grist by malt category

Common Hops

  • 36% Hallertau Mittelfrüh
  • 15% Tettnanger
  • 10% Samba
  • 8% Hallertau Tradition
  • 7% Hallertauer Hersbrucker
  • 7% Hallertau Taurus
  • 7% Magnum (GR)
  • 7% Saaz (CZ)
  • 6% Perle (GR)
  • 5% Hallertau (US)

% of Festbier recipes using each hop

Common Fermentables

  • 13% German - Pilsner
  • 11% German - Vienna
  • 10% Weyermann - Munich Type I
  • 10% Vienna Malt
  • 9% Munich
  • 8% Munich Malt
  • 8% Pilsner (2 Row) Ger
  • 8% Weyermann - Pilsner
  • 7% Weyermann - Vienna Malt
  • 7% American - Pilsner

Colour = malt category · bar = % of recipes

Common Yeasts

  • 29% Saflager Lager (W-34/70) Fermentis
  • 6% Octoberfest Lager Blend (WY2633) Wyeast
  • 4% Harvest (L17) Imperial Yeast
  • 4% German Lager Yeast (WLP830) White Labs
  • 4% Munich Lager (2308) Wyeast Labs
  • 3% German Bock Lager Yeast (WLP833) White Labs
  • 3% LalBrew Diamond Lager Lallemand
  • 2% Lutra Kveik (OYL-071) Omega
  • 2% Bavarian Lager (M76) Mangrove Jack's
  • 2% LalBrew Voss Lallemand

% of Festbier recipes using each strain

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