All I want to drink are lagers, but good german style lagers are hard to come by in Vancouver. So, taking matters into my own hands I’ve started a journey to create a festbier. This recipe is beginning life as something between a marzen and munich lager. The intention is to let it drift over time, most likely however it will end life pretty close to a modern festbier: golden in color, 5.5% alcohol, and a moderately bright hop flavor. I’m aiming for something highly drinkable, low in alcohol, and easy on the hops.
Notes
Color and clarity are right on the money.
Aroma is malty, almost a sun-dried character, like dates. No hop aroma at all. The color and the taste don’t really match up. If the color was darker my eyes and nose would be more in alignment.
Poured with a nice white head which dissipated quickly to a white ring around the glass. About 10 minutes later no head at all. Need to work on head retention.
Taste is mostly mid and late palette, much like a date. Missing any hop flavor.
To its credit it is pretty unassuming and drinkable. I could drink four or five of these pretty easily.
This is definitely a marzen and not a modern festbier. Even for a marzen the bitterness is low.
Style:
Festbier
Batch Size:
6.0 gal
Boil Time:
90 min
Mash Efficiency:
75%
OG
FG
ABV
IBU
SRM
1.048
1.007
5.4
16.4
7.3
Yeast
SafLager W-34/70
1.0 pkg
Fermentables
German Pilsner
7.0 lb
(62.2%)
Munich
4.0 lb
(35.6%)
Carapils
0.25 lb
(2.2%)
Hops
Hallertau
0.75 oz
60 min
Hallertau
1.0 oz
5 min
Extras
Whirlfloc
0.5 each
Yeast Nutrient
1.0 tsp
Water
Calcium Chloride
1/5 tsp
Mash
Gypsum
1/8 tsp
Mash
Calcium Chloride
1/5 tsp
Sparge
Gypsum
1/8 tsp
Sparge
Mash at 151F for 60 minutes. Mash out at 167F for 10 minutes. 90 minute boil. Ferment at 60F for 2 weeks. Cold condition in keg at 36F for 30 days.
Changes
Increase bittering hops. Shoot for maybe 22-24 IBUs.
Move 5 minute additions to 20 minutes for more hop flavor. Maybe do the more standard 1/2 ounce to 3/4 ounce at 20 minutes.
Bring down the color with less munich malt. Maybe down to 15% to 20% of grist.
All I want to drink are lagers, but good german style lagers are hard to come by in Vancouver. So, taking matters into my own hands I’ve started a journey to create a festbier. This recipe is beginning life as something between a marzen and munich lager. The intention is to let it drift over time, most likely however it will end life pretty close to a modern festbier: golden in color, 5.5% alcohol, and a moderately bright hop flavor. I’m aiming for something highly drinkable, low in alcohol, and easy on the hops.