Flischel Festbier
A reddish-brown color with a toasty malt aroma and taste. Smooth mouth-feel and brilliant clarity!
Servings: 5 gallon batch size
Ingredients
- 5 lbs Munich Malt
- 5 lbs Vienna Malt
- 1 lb Caramunich Malt
- 1 lb Melanoiden Malt
- 3 oz Hallertau Hops
- 1.25 tsp Irish Moss
- 1 pkg Harvest Yeast (Imperial Yeast #L17)
- 7 gallons spring water
Instructions
Mash
- Heat 4 gallons of spring water to 162 degrees F.
- Add all grains, maintaining temperature of 152 degrees F.
- Steep grains for 60 minutes @ 152 degrees F.
Sparge
- Sparge grains with enough spring water to reach 6 gallons of pre-boil wort.
Boil - 60 minutes
- 1 oz Hallertau @ 60 minutes
- 1 oz Hallertau and 1 tsp Irish Moss @ 15 minutes
- .25 tsp Irish Moss @ 10 minutes
- 1 oz Hallertau @ 0 minutes
Pitch Yeast
- Cool beer to 66-70 degrees F.
- Take OG reading - should be around 1.054
- Pitch yeast, then cool beer to 48-55 degrees F for fermentation.
Fermentation
- 2 weeks @ 48-55 degrees F.
Kegging
- Take FG reading - should be around 1.018
- Keg with 12 PSI, and age for 2 weeks