Style: Festbier
All StylesStyle Profile
BU:GU
0.40
Hops
4.5 g/L
Mash pH
5.51
Style Guidelines BJCP 2021 Beer
OG 1.056
FG 1.012
IBU 22
ABV 5.8%
SRM
Typical Grain Bill
% of total grain weight across all recipes · sums to ~100%
Common Additions
% of Festbier recipes using each malt category (addition % in brackets)
Hop Usage by Addition Type
g/L · median with IQR range
Bittering 1.36 g/L
Flavour 1.25 g/L
Aroma 1.36 g/L
Whirlpool 1.16 g/L
Common Hops
- 37% Hallertau Mittelfrüh
- 17% Tettnang
- 11% Saaz
- 9% Taurus
- 9% Hallertau Tradition
- 7% Magnum
- 7% Hersbrucker
- 6% Perle
- 5% Hallertau
- 2% Hallertau Blanc
% of Festbier recipes using each hop
Dry-Hop Rate by Year
g/L · median with IQR range
2019 0 g/L
2020 2.3 g/L
2022 0 g/L
2023 0 g/L
2024 0.47 g/L
dated Festbier recipes with at least one dry-hop addition
Common Fermentables
- 12% German - Pilsner
- 11% Vienna Malt
- 10% German - Vienna
- 10% Pilsner (2 Row) Ger
- 10% Weyermann - Munich Type I
- 9% Munich Malt
- 8% Munich
- 7% Weyermann - Pilsner
- 7% Pilsner (Weyermann)
- 6% American - Pilsner
Colour = malt category · bar = % of recipes
Common Yeasts
- 29% Saflager Lager (W-34/70) Fermentis
- 5% Octoberfest Lager Blend (2633) Wyeast Labs
- 5% German Lager (WLP830) White Labs
- 5% Munich Lager (2308) Wyeast Labs
- 4% Harvest (L17) Imperial Yeast
- 3% German Bock Lager (WLP833) White Labs
- 2% Diamond Lager Lallemand
- 2% Lutra Kveik (OYL-071) Omega
- 2% Bavarian Lager (M76) Mangrove Jack's
- 2% Global (L13) Imperial Yeast
% of Festbier recipes using each strain
Mash Profile
- 64% Single Infusion
- 27% Step Mash
- 9% Decoction
% of Festbier recipes with mash data
Typical Water Profile
- 60 ppm Ca²⁺
- 5 ppm Mg²⁺
- 10 ppm Na⁺
- 75 ppm Cl⁻
- 55 ppm SO₄²⁻
- 43 ppm HCO₃⁻
median across recipes with a declared water profile
Similar Styles
Most alike in strength, bitterness, colour, grist, hops and yeast.