Drew's Festbier

Drew's take on the modern Festbier for a clean party beer to share with a few hundred thousand of your closest friends!

Recipe Author: 

Drew Beechum

Beer Style: 

Festbier

Batch Size: 

5.50 gallons

Boil Time: 

75 minutes

Original Gravity: 

1.058

IBUs: 

20.00

SRM: 

4.30

ABV: 

5.80% ABV

Malt/Grain/Sugar/Extract: 

10 lbs Pilsner Malt (think Barke or some other very high quality malt)
1.0 lbs Munich Malt

Mashing Instructions: 

Saccharification rest 60 minutes at 153˚F

Hops: 

0.33 oz Magnum 15%AA 60 minutes
0.5 oz Hallertauer 4%AA 5 minutes
 

Yeast: 

Wyeast 2308 Munich Lager; WLP820 Octoberfest-Märzen

Special Instructions / Notes: 

Cool the beer and ferment at around 50°F for 2–3 weeks. Raise temperature to 60–65°F for 1–2 days. Crash cool back to 50°F, rack and then proceed to lower the temp by 1–2°F per day until resting at 34°F. Lager for a few weeks
 

Water Treatment: 

Pale, Malty