This festbier recipe is one I’ve been iterating on . However, this particular instance will be awesome. Why? Because I screwed up the whole process that’s why. Overshot the gravity somehow. I’ve been having low efficiency issues which I apparently fixed this time. Not sure how. So it’s high on gravity for the style. Adding the second hop addition I screwed up the time and boiled it 30 minutes instead of 10. So there is no doubt that this beer will be wonderful. The changes from previous versions are less melanoidin malt, different specialty Munich. It should be a savory and enjoyable beer for sure. Hopefully the bitterness is enough at about 23 IBU to balance the 1.06 OG.

Followed my standard process for the most part. Trying this out with 1 hour boil where I typically used 90 minutes in the past. I’m still using the Viking Pilsner malt which I find to be a very enjoyable base pilsner malt. It’s about half the price of Weyermann as well. The Munich and the Melanoidin malt are Weyermann. The yeast is a new brand to me, but we’ll see how that goes. It’s a Cellar Science Berlin. The options for German lager yeast have been slim from the primary manufacturers. So we’ll give this guy a shot.