Schnapsidee Fest Beer Lager 1 Gallon Recipe

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This Oktoberfest-worthy classic is sure easy to drink! Who knows, maybe it will inspire a "Schnapsidee" in you (a German term for those ideas that sounds really good when you've had too many). This mega-deutsch lager is brewed with Pilsen & Munich malts, Hallertau hops, and a clean German lager yeast. Expect a strong malty flavor, mild hop character, and very clean finish.

$17.95
SKU
90-15250-00
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Schnapsidee Fest Beer Lager 1 Gallon Recipe
Schnapsidee Fest Beer Lager 1 Gallon Recipe

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$17.95

Summary

    Click here for printable instructions.

    PROFILE:

    This Oktoberfest-worthy classic is sure easy to drink! Who knows, maybe it will inspire a "Schnapsidee" in you (a German term for those ideas that sounds really good when you've had too many). This mega-deutsch lager is brewed with Pilsen & Munich malts, Hallertau hops, and a clean German lager yeast. Expect a strong malty flavor, mild hop character, and very clean finish.

    FOR FANS OF:

    Sam Adams Oktoberfest - Sam Adams
    Festbier - Victory Brewing
    Brooklyn Oktoberfest - Brooklyn Brewing

    RECIPE INCLUDES:

    • 1 Packet BrewMax DME - Pale
    • 1 Packet BrewMax DME - Smooth
    • 1 Packet Saflager W-34/70 Dry Lager Yeast
    • 1 Packet Hallertau Pellet Hops (1/2 oz.)
    • 1 Packet Munich Malt (4 oz.)
    • 1 Packet Pilsen Malt (4 oz.)
    • 2 Muslin Hop Sacks
    • 1 Packet No-Rinse Cleanser

    Additional Information


    • OG: 1.048 (approx.) -- FG: 1.010 (approx.)
    • Flavor: Malty
    • ABV (alc/vol): 5%
    • SRM (Color): 7
    • IBU (Bitterness): 25
    • BJCP Style: 4. Pale Malty European Lager - 4B. Festbier

    Ferme­ntation

    Carbo­nation

    Bottle Condi­tioning

    Total Brew&shying Time

    3 Weeks 3 Weeks 3 - 4 Weeks = 2 - 2.5 Months

    Get Your Instructions Here 

     

    There are four main ingredients needed to produce beer. They are malted barley, hops, water and yeast. Mixing malted barley, hops and water produces what is called wort (pronounced wert). It will take approximately 70 minutes to finish the hop boil, and about 30 to chill the wort and add yeast. This will begin the fermentation process where the yeast breaks down the sugars to produce alcohol. Fermentation will be complete in about 2 weeks. Please follow the detailed instructions below:

     

    1. Pour 1 gallon of room-temperature water (preferably filtered or spring water) into a 6-8 qt. pot. Bring the water to 155 F. Add your grains to a muslin sack, tying it off as high as possible. Put the grains in the water, leave them there (still at 155 F) for one hour. This is called mashing the grains. After the hour is up, take the grains out with tongs, allowing the water to drain off into the pot before discarding.
    2. Add both bags of dry malt extract (DME). We recommend adding slowly and stirring the water with a whisk as you pour it in. Stir until all the DME is completely dissolved. This mixture of malt extract and water is called wort (pronounced wert).
    3. Bring wort to a low rolling boil. Do not cover pot during boil. When it foams up, that means it’s almost time to start adding your hops. If it looks like the pot is going to boil over, turn down the heat.
    4. Once your wort is boiling, it’s time to start adding your hops. Once you add hops, they stay in for the whole boil. The hop schedule for this beer is as follows: -0.25 oz Hallertau hops (1/2 of one packet) boiled for 60 minutes
    5. Now that your hop boil is done, you’ll want to chill your wort. The easiest way to do this is to put your pot in an empty sink and fill the sink with ice. Stopping the sink and filling it with cold water after putting in the pot and ice will speed the process a bit. You’ll want to chill your wort until it’s around 70 F. While it chills, you can remove your hop sacks with sanitized tongs. If you were to leave the hops in, and even put them in the fermenter during fermentation, it may make your beer hazier but in our experience doesn’t have much effect on flavor or aroma.
    6. Once chilled, pour your wort into the sanitized fermenter. Top off with cold water until full to rib line 2.
    7. Sprinkle the yeast into the fermenter, add the lid and replace the cap with the airlock.
    8. Ferment for 10-14 days at the correct temperature range of 59°-71.6° F. Should taste like flat beer, without being too sweet or cidery. If necessary, allow to ferment an additional 3-4 days. No longer than 21 days total.
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