Recipe: Unter dem Zelt Festbier

Maybe we can't do Oktoberfest this year, but we can still don our dirndls and drink lager. Plan ahead to have this one ready for autumn. The fresh, grassy, floral hop nose on this one is a perfect fit for the bready malts in the grist.

Josh Weikert Jul 17, 2020 - 2 min read

Recipe: Unter dem Zelt Festbier Primary Image

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Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.056
FG: 1.014
IBUs: 23
ABV: 5.7%

9 lb (4.1 kg) German pilsner
1 lb (454 g) Munich
8 oz (227 g) Victory

1.5 oz (43 g) Hallertauer Mittelfrüh [4% AA] at 30 minutes
1.5 oz (43 g) Hallertauer Mittelfrüh [4% AA] at 5 minutes

Wyeast 2308 Munich Lager

Mill the grains and mix with 3.3 gallons (12.4 liters) of 163°F (72°C) strike water to reach a mash temperature of 152°F (67°C). Hold there for 60 minutes. Vorlauf until the runnings are clear. Sparge the grains with 4 gallons (15 liters) and top up as necessary to obtain 6 gallons (23 liters) of wort. Boil for 60 minutes, following the hops schedule. After the boil, chill the wort to slightly below fermentation temperature, about 50°F (10°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 50°F (10°C) for 10 days, then let the temperature rise to 54°F (12°C) for about 4 days. After that, let the temperature free rise to room temperature and hold for 2 days. Cold crash to 35°F (2°C) for 48 hours, then lager for at least 6 weeks. Bottle or keg, and carbonate to about 2.25 volumes.

Photo: Matt Graves/