There's been some talk about Festbiers here lately and I think I'm going to give one a go tonight. An SNS of 2308 was started this morning. I'll outline the basic recipe below but feel free to guide me where you will. I have zero experience with the style other than the knowledge that is kinda splits the difference between Helles and Maibock/Hellesbock.
The Floor Malted Bohemian Dark Malt is Weyermann's floor malted Munich. It's essentially a 6.5L light Munich with a very pleasant light toasty quality to it. The midnight wheat is obviously just for a hint of color. I'm shooting for the lower end of the style to keep it drinkable and because my experience with Barke (N=2) is that it has a touch higher extract than I usually get from a pils malt. However, this bag of Barke is new so I have not used it yet.
Malt. Would a version with a smaller amount of dark Munich be appropriate/better? What about 2-4oz melanoiden, appropriate? Unnecessary?
Hops. Too hoppy? Not enough? Add the Mitt. at 10 or 5 instead?
Water. Where to go with this... I'm building from RO so give your suggestions for mineral content.
6 gallons
OG 1.055
SRM 6
IBU 25
75% Barke Pils
25% Floor Malted Bohemian Dark Malt
9g Midnight Wheat (for color)
mash 148ºF/45min and 160ºF/15min
21g Gr. Magnum @30
21g Hallertau Mitt. @ 15
WY2308 Munich Lager