NYD Dortfromunda

Method: All Grain
Style: Festbier
Boil Time: 90 min
Batch Size: 17 gallons (fermentor volume)
Pre Boil Size: 22 gallons
Post Boil Size: 19 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Brew Brahs
No Chill: 30 minute extended hop boil time
Calories: 190 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)

Created: Saturday February 27th 2021

Stugöppning

by Brafina

OG: 1.054 FG: 1.012 ABV: 5.6% IBU: 22

Original Gravity:

1.058

Final Gravity:

1.010

ABV (standard):

6.4%

IBU (tinseth):

22.6

SRM (morey):

5.5

Mash pH

5.2

Cost $

106.84

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
28 lb	German - Floor-Malted Bohemian Pilsner28 lb Floor-Malted Bohemian Pilsner	$ 0.16 / oz $ 71.68	38	1.8	79.4%
6 lb	Munich - Light 10L6 lb Munich - Light 10L		33	10	17%
20 oz	American - Carapils (Dextrine Malt)20 oz Carapils (Dextrine Malt)	$ 0.16 / oz $ 3.20	33	1.8	3.5%
35.25 lbs / $ 74.88

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	BSG - Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	$ 2.99 / oz $ 2.99	Pellet	2.7	Boil at 212 °F	60 min	3.22	25%
1 oz	Artisan - Perle1 oz Perle Hops	$ 2.99 / oz $ 2.99	Pellet	7.1	Boil at 212 °F	60 min	8.47	25%
1 oz	BSG - Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	$ 2.99 / oz $ 2.99	Pellet	2.7	Boil at 212 °F	30 min	3.01	25%
1 oz	Artisan - Perle1 oz Perle Hops	$ 2.99 / oz $ 2.99	Pellet	7.1	Boil at 212 °F	30 min	7.91	25%
4 oz / $ 11.96

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	BSG - Hallertau Mittelfruh (Pellet)	$ 2.99 / oz $ 5.98	6.23	50%
2 oz	Artisan - Perle (Pellet) 1.9999999954251 oz Perle (Pellet) Hops	$ 2.99 / oz $ 5.98	16.38	50%
4 oz / $ 11.96

Other Ingredients

Amount	Name	Type	Use	Time
21.21 ml	Lactic acid	Water Agt	Mash	1 hr.
0.05 ml	Lactic acid	Water Agt	Sparge	1 hr.
3 each	Whirlfloc	Fining	Boil	15 min.
6.66 g	Yeast Nutrient	Other	Boil	15 min.

Yeast

White Labs - Mexican Lager Yeast WLP940

Amount:	20 Each	Cost:	$ 1.00 / each $ 20.00
Attenuation (custom):	90%	Flocculation:	Medium
Optimum Temp:	50 - 55 °F	Starter:	Yes
Fermentation Temp:	50 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 1378 B cells required

$ 20.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 14.44 psi Temp: 40 °F CO₂ Level: 2.7 Volumes

Target Water Profile

Pilsen (Light Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
7	3	2	5	5	25
no salt additions - only lactic acid
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
12.47 gal	First Sacc Rest	Strike	155 °F	144 °F	30 min
	1/2 the mash decoction	Decoction	144 °F	160 °F	5 min
	decoction boil	Decoction	160 °F	212 °F	20 min
	decoction mixed back in with mash	Infusion	152 °F	158 °F	30 min
	bring to temp	Vorlauf	158 °F	165 °F	5 min
10.96 gal		Sparge	168 °F	168 °F	30 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 64 °F

Quick Water Requirements

Water	Gallons	Quarts
WARNING: Boil kettle capacity (12 gal \| 48 qt) exceeded. Volume required: 19.4 gal (77.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 7.4 gal (29.6 qt) sparge/top-off.
WARNING: Mash tun capacity exceeded. Volume required: 16.04 gal (64.16 qt). Suggest reducing strike water volume to 9.18 gal (36.72 qt) and adding 4.04 gal (16.16 qt) sparge/top-off.	13.22	52.9
Strike water volume at mash thickness of 1.5 qt/lb	13.22	52.9
Mash volume with grains	16.04	64.2
Grain absorption losses	-4.41	-17.6
Remaining sparge water volume (equipment estimates 10.84 g \| 43.4 qt)	13.44	53.8
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 19.4 g \| 77.6 qt)	22	88
Boil off losses	-2.25	-9
Hops absorption losses (first wort, boil, aroma)	-0.15	-0.6
Post boil Volume (equipment estimates 17 g \| 68 qt)	19	76
WARNING: Exceeded batch size - reduce boil size
Going into fermentor (equipment estimates 19 g \| 76 qt)	17	68
Total:	26.66	106.6
Equipment Profile Used:	System Default

Notes

Mash Schedule:
Mash at 144 for 30 minutes
Decoction with 50% of grain at 160 and hold for 5 minutes
Bring decoction to boil and hold for 20 minutes
Add decoction to main mash for the next rest at 158 hold 30 minutes

Boil:
Pre Boil Gravity 1.057
Post Boil Gravity 1.066
Original Gravity 1.066

Fermentation:
Using harvested yeast from Mexican Cervesa
Start fermentation at 50 hold 5 days
Raise temp +1*/Day for 5 Days

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Last Updated: 2021-04-02 21:41 UTC

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NYD Dortfromunda