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Weihenstephaner Festbier

A delightful brew with a smooth, malty flavor ideal for Oktoberfest.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 28 days
Servings: 80 oz
Course: Beverage
Cuisine: German
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 9 lbs pale malt
  • 1 lb caramel malt
  • 1 lb Munich malt
  • 1 oz Hallertau hops bittering
  • 0.5 oz Saaz hops flavor
  • 1 packet yeast lager strain
  • 3/4 cup priming sugar for bottling

Equipment

  • Brew kettle (at least 5 gallons)
  • Fermentation vessel with an airlock
  • Sanitizer (like Star San)
  • Bottling bucket
  • Bottles and caps
  • Hydrometer
  • Thermometer
  • Siphon or racking cane

Method
 

  1. Sanitize all your equipment.
  2. Heat about 3 gallons of water in your brew kettle to around 165°F.
  3. Add the crushed grains to the hot water and keep the temperature steady around 150°F for 60 minutes.
  4. Rinse the grains with hot water to collect the sugars (sparging).
  5. Bring the collected liquid (wort) to a boil. Add the bittering hops and boil for 60 minutes.
  6. With 15 minutes left in the boil, add the flavor hops.
  7. Cool the wort quickly using an immersion chiller or an ice bath.
  8. Transfer the cooled wort to your fermentation vessel and pitch the yeast.
  9. Seal it with an airlock and let it ferment at 50°F for about 2 weeks.

Notes

Serve your Weihenstephaner Festbier cold in a traditional stein.