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Festival beer recipe

Braumeister Fan trinkt Festbier

For 10, 20 and 50-litre Braumeister

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

  1. 60 °C › Start mashing
  2. 63 °C › 25 min
  3. 73 °C › 40 min
  4. 78 °C › 10 min
  5. 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

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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

  1. 60 °C › Start mashing
  2. 63 °C › 25 min
  3. 73 °C › 40 min
  4. 78 °C › 10 min
  5. 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

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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)
1 packet Saflager S-23 yeast


Method

Mash programme

  1. 60 °C › Start mashing
  2. 63 °C › 25 min
  3. 73 °C › 40 min
  4. 78 °C › 10 min
  5. 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

Download recipe (PDF)

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For 200 and 500-litre Braumeister

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

  1. 60 °C › Start mashing
  2. 63 °C › 25 min
  3. 73 °C › 40 min
  4. 78 °C › 10 min
  5. 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

Download recipe (PDF)

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

  1. 60° C › Start mashing
  2. 63° C › 25 min
  3. 73° C › 40 min
  4. 78° C › 10 min
  5. 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

Download recipe (PDF)