After our return from vacation in Europe, it was time to turn my attention back to brewing for our upcoming Oktoberwe-en party. I went with the tried and true recipes for Festbier that I have made the last few years.
The ingredients, which – except for the Honey Malt – were purchased from Rebel Brewer, include:
- 9.5 pounds of Barke Pilsner Malt
- 1.0 pound Cara-Pils Malt
- 1.0 pound Munich Malt (10°)
- 0.5 pounds Honey Malt
- 2.0 ounces Mittelfruh Hops (3.8%)
- 1.0 ounce Saaz Hops (3.2% alpha acid)
- 2 pack SafLager 34/70 Dry Lager Yeast
The brew day was uneventful aside from a small boilover a the start of the boil. The beer spend about a month in primary before being transferred to secondary. I did a color check when transferring to secondary – it seems to have come out a little lighter his time around.
I lagered the beer for six weeks before filtering, kegging, and force carbonating at 25 psi for 2:30.