https://learn.kegerator.com/festbier/
Festbier is basically a more robust (in alcohol as well as body) Munich Helles with slightly more hop flavor. It trades the rich toasty maltiness of Marzën for a subtler character of lightly toasted bready dough and light sweetness, complements of a grain bill built around pilsner malt.
Pitch the yeast, with a target fermentation temperature of 50°F (10°C). After about 10 days, bump up the temperature slightly (54°F/12°C or so), and wait another few days. At the 2-week mark, warm to 65°F (18°C) and hold for 2 days.
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