Festival beer recipe
Recipe for 10-litre Braumeister
Ingredients
12 l of brewing water to start with plus sparging water
1.0 kg Pilsner malt
1.2 kg Munich malt
0.3 kg Carapils
20 g Tettnang hops (4.2 % alpha)
½ packet Saflager S-23 yeast
Method
Mash programme
- 60 °C › Start mashing
- 63 °C › 25 min
- 73 °C › 40 min
- 78 °C › 10 min
- Boiling › 80 min
Hop addition
15 g Tettnang hops › 70 min before end of boil
5 g Tettnang hops › 10 min before end of boil
Original gravity
12 ºP with 11 litres
Fermentation
Fermentation temperature at around 12 °C
Maturing
2-3 days at room temperature, followed by 3-4 weeks in the refrigerator at 5 °C
Recipe for 20-litre Braumeister
Ingredients
23 l of brewing water to start with plus sparging water
2.0 kg Pilsner malt
2.5 kg Munich malt
0.5 kg Carapils
40 g Tettnang hops (4.2 % alpha)
1 packet Saflager S-23 yeast
Method
Mash programme
- 60 °C › Start mashing
- 63 °C › 25 min
- 73 °C › 40 min
- 78 °C › 10 min
- Boiling › 80 min
Hop addition
30 g Tettnang hops › 70 min before end of boil
10 g Tettnang hops › 10 min before end of boil
Original gravity
12 ºP with 21 litres
Fermentation
Fermentation temperature at around 12 °C
Maturing
2-3 days at room temperature, followed by 3-4 weeks in the refrigerator at 5 °C
Recipe for 50-litre Braumeister
Ingredients
55 l of brewing water to start with plus sparging water
5.5 kg Pilsner malt
5.5 kg Munich malt
1.0 kg Carapils
100 g Tettnang hops (4.2 % alpha)
2 packets Saflager S-23 yeast
Method
Mash programme
- 60 °C › Start mashing
- 63 °C › 25 min
- 73 °C › 40 min
- 78 °C › 10 min
- Boiling › 80 min
Hop addition
75 g Tettnang hops › 70 min before end of boil
25 g Tettnang hops › 10 min before end of boil
Original gravity
12 ºP with 52 litres
Fermentation
Fermentation temperature at around 12 °C
Maturing
2-3 days at room temperature, followed by 3-4 weeks in the refrigerator at 5 °C
Recipe for 200-litre Braumeister
Ingredients
230 l of brewing water to start with plus sparging water
18.0 kg Pilsner malt
20.0 kg Munich malt
3.0 kg Carapils
400 g Tettnang hops (4.2 % alpha)
2 packets Saflager S-23 yeast
Method
Mash programme
- 60 °C › Start mashing
- 63 °C › 25 min
- 73 °C › 40 min
- 78 °C › 10 min
- Boiling › 80 min
Hop addition
300 g Tettnang hops › 70 before end of boil
100 g Tettnang hops › 10 before end of boil
Original gravity
12 ºP with 210 litres
Fermentation
Fermentation temperature at around 12 °C
Maturing
2-3 days at room temperature, followed by 3-4 weeks in the refrigerator at 5 °C
Recipe for 500-litre Braumeister
Ingredients
550 l of brewing water to start with plus sparging water
45.0 kg Pilsner malt
50.0 kg Munich malt
10.0 kg Carapils
1000 g Tettnang hops (4.2% alpha)
3 packets Saflager S-23 yeast
Method
Mash programme
- 60° C › Start mashing
- 63° C › 25 min
- 73° C › 40 min
- 78° C › 10 min
- Boiling › 80 min
Hop addition
750 g Tettnang hops › 70 min before end of boil
250 g Tettnang hops › 10 min before end of boil
Original gravity
12 ºP with 520 litres
Fermentation
Fermentation temperature at around 12 °C
Maturing
2-3 days at room temperature, followed by 3-4 weeks in the refrigerator at 5 °C
Even more recipes
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