How to Make Your Own Crushable and AUTHENTIC FESTBIER for OKTOBERFEST

It's that time of year again! For Oktoberfest season this year, I decided to make a Festbier this time instead of an Amber Märzen. Festbier, also known as Wiesn, is the newer cousin of Märzenbier and is what is served at Oktoberfest in Munich since 1990. It is similar to a Munich Helles, yet stronger, maltier, hoppier, and highly drinkable. This beer was literally designed for easily drinking in large quantities while still being highly enjoyable. The beer I brewed in this video nailed that concept. ------------------------------------------------------- CLAWHAMMER SUPPLY SYSTEM: http://www.clawhammersupply.com/?aff=11 ------------------------------------------------------- MERCH STORE: https://theapartmentbrewer-shop.fourt... ------------------------------------------------------- SUPPORT ME ON PATREON:   / theapartmentbrewer   ------------------------------------------------------- FIND ALL MY RECOMMENDED HOMEBREWING EQUIPMENT ON MY AMAZON STORE: https://www.amazon.com/shop/theapartm... ------------------------------------------------------- NORTHERN BREWER: https://www.northernbrewer.com/?utm_s... ------------------------------------------------------- MOREBEER: http://www.morebeer.com/index?a_aid=a... ------------------------------------------------------- STARTING A YOUTUBE CHANNEL OR BREWING BUSINESS? HELP FUND IT HERE: https://www.referyourchasecard.com/21... ------------------------------------------------------- MY PRODUCTION EQUIPMENT: https://www.amazon.com/shop/theapartm... ------------------------------------------------------- Recipe on Brewfather: https://share.brewfather.app/F5QMQmGx... Recipe for 5 gallons (19 L) , your efficiency may vary: "Gemütlichkeit" 5.9% ABV 30 IBU 8 lb Weyermann German Pilsner (70.3%) 2 lb Weyermann Munich I (17.6%) 1 lb Weyermann Vienna (8.8%) 4 oz Weyermann Carahell (2.2%) 2 oz Weyermann Melanoidin (1.1%) Mash: -148 F (64 C) for 30 min -158 F (70 C) for 30 min -170 F (77 C) for 15 min Water (ppm): Ca: 65, Mg 7, Na 34, Cl 76, SO4 137, HCO3 16 Add to 8 gal (30 L) RO water: 2g CaCl2, 2g NaCl, 2g Epsom (MgSO4), 6g Gypsum (CaSO4) 60 min boil: 60 min - 0.66 oz (19g) Magnum (11.9% AA) (27 IBU) 10 min - Add 1 oz (28g) Hallertau Mittelfrueh (2.3% AA) (3 IBU) 0 min - Add 1 oz (28g) Hallertau Mittelfrueh (2.3% AA) (0 IBU) OG: 1.054 Yeast: Omega OYL-114 Bayern Lager Ferment at 55 F (13 C) for 10-14 days, once 50% attenuated, raise gradually to 65 F (18 C), then package and lager for 1 month minimum. FG: 1.009 ------------------------------------------------------- 0:00 Intro and welcome 0:08 Beer description and approach 1:26 Recipe 7:25 Brew day 10:04 Fermentation plan 14:52 Fermentation follow-up 15:34 Pour and Tasting Notes 21:32 Potential Improvements ------------------------------------------------------- Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don't just take my word for it, do your research before you decide to buy. ------------------------------------------------------- Music provided by Epidemic Sound: https://share.epidemicsound.com/0go1wp #festbier #oktoberfest #oktoberfestbier #wiesn #lager #homebrew #fermentation #brewing #beer #homebrewing #clawhammersupply #graintoglass #biab #allgrain