Because this is a German beer, I'm using the step mash method! German malts are typically a little less modified than US malts so I use Mecca Grade's Gateway Under-modified Pilsner for my base malt to stay true to the style to some degree. Equipment, ingredients, and recipe link in description.
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Recipe Link: share.brewfath...
Equipment:
Clawhammer Supply 120V Electric System: bit.ly/2ugBQKg
Blichmann Riptide pump: bit.ly/3alWNnO
Monster Mill: bit.ly/3aohPlJ
Grain scale: bit.ly/2V0tOAO
Hop scale: amzn.to/2GgRrzS
Hudson sprayer for sanitizer: amzn.to/2RY1Fbw
Refactometer: amzn.to/39Hd45A
Brewfather App: bit.ly/38JXW7t
Delta Fermenter: bit.ly/36Mlfiq
Ingredients:
Magnum Hops: bit.ly/2NsiQCd
Saaz Hops:bit.ly/368K2N7
S-23 Yeast: bit.ly/2LZ9ZYt
Mecca Grade Gateway Pilsner Malt: bit.ly/2Mgaf58
US Recipe
Festbier
5.6% / 13.6 °P
All Grain
Grainfather G30 110V
72% efficiency
Batch Volume: 5.5 gal
Boil Time: 60 min
Mash Water: 4.64 gal
Sparge Water: 0.01 gal / 0.01 gal HLT water
Top-Up Water: 2.98 gal
Total Water: 7.63 gal
Boil Volume: 6.53 gal
Pre-Boil Gravity: 1.051
Vitals
Original Gravity: 1.055
Final Gravity: 1.012
IBU (Tinseth): 23
Color: 3.1 SRM
Mash
Temperature - 138 °F - 30 min
Temperature - 156 °F - 30 min
Temperature - 168 °F - 10 min
Malts (11 lb 8 oz)
10 lb (87%) - Mecca Grade Estate Malt Gateway: Under-modified Barley Wind-Malt - Grain - 1.4 °L
1 lb 8 oz (13%) - Avangard Vienna Malt - Grain - 2.8 °L
Hops (1 oz)
0.5 oz (20 IBU) - Magnum 12.5% - Boil - 60 min
0.5 oz (3 IBU) - Saaz 3.5% - Boil - 15 min
Miscs
1.79 g - Calcium Chloride (CaCl2) - Mash
1 g - Epsom Salt (MgSO4) - Mash
1.1 g - Gypsum (CaSO4) - Mash
Yeast
2 pkg - Fermentis S-23 SafLager West European Lager 82%
Fermentation
Primary - 50 °F (14 day ramp) - 14 days
Carbonation: 2.4 CO2-vol
Water Profile
Ca2+ 62
Mg2+ 13
Na+ 40
Cl- 60
SO42- 50
HCO3- 151
METRIC
Festbier
5.6% / 13.6 °P
All Grain
Grainfather G30 110V
72% efficiency
Batch Volume: 20.82 L
Boil Time: 60 min
Mash Water: 17.57 L
Sparge Water: 0.04 L / 0.04 L HLT water
Top-Up Water: 11.28 L
Total Water: 28.89 L
Boil Volume: 24.72 L
Pre-Boil Gravity: 1.051
Vitals
Original Gravity: 1.055
Final Gravity: 1.012
IBU (Tinseth): 23
Color: 6.1 EBC
Mash
Temperature - 58.9 °C - 30 min
Temperature - 68.9 °C - 30 min
Temperature - 75.6 °C - 10 min
Malts (5.216 kg)
4.536 kg (87%) - Mecca Grade Estate Malt Gateway: Under-modified Barley Wind-Malt - Grain - 2.4 EBC
680 g (13%) - Avangard Vienna Malt - Grain - 5.9 EBC
Hops (28.3 g)
14.2 g (20 IBU) - Magnum 12.5% - Boil - 60 min
14.2 g (3 IBU) - Saaz 3.5% - Boil - 15 min
Miscs
1.79 g - Calcium Chloride (CaCl2) - Mash
1 g - Epsom Salt (MgSO4) - Mash
1.1 g - Gypsum (CaSO4) - Mash
Yeast
2 pkg - Fermentis S-23 SafLager West European Lager 82%
Fermentation
Primary - 10 °C (14 day ramp) - 14 days
Carbonation: 2.4 CO2-vol
Water Profile
Ca2+ 62
Mg2+ 13
Na+ 40
Cl- 60
SO42- 50
HCO3- 151
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