Dortmunder - Beer Recipe - Brewer's Friend

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Dortmunder

215 calories 21.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Dortmunder Export
Boil Time: 90 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Post Boil Size: 10.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 215 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Thursday April 8th 2021
1.065
1.015
6.5%
27.2
5.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb German - Bohemian Pilsner18 lb Bohemian Pilsner 38 1.9 75%
4 lb German - Vienna4 lb Vienna 37 4 16.7%
2 lb Munich2 lb Munich 37 6 8.3%
24 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Domestic Hallertau2 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 14.3 33.3%
2 oz Domestic Hallertau2 oz Domestic Hallertau Hops Leaf/Whole 3.9 Boil 30 min 9.99 33.3%
2 oz Domestic Hallertau2 oz Domestic Hallertau Hops Pellet 3.9 Boil 5 min 2.85 33.3%
6 oz / $ 0.00
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 221 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
59 8 0 64 88 0
Start with tapwater
Add 1/2 teaspoon - (1teaspoon?) gypsum to the mash


(pilsner water notes)
--Start with RO water and build mineral profile
--13 gallons mash water
--5 grams gypsum
--6.5 grams Calcium Chloride
--4 grams Epsom Salt

--5 oz aciduated malt to adjust mash acidity

--5 gallons sparge water
--1.9 grams gypsum
--2.5 grams Calcium Chloride
--1.5 grams Epsom Salt
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
First Rest Infusion -- 152 °F 60 min
Mash Out Infusion -- 168 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.98 gal (51.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.98 gal (3.9 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 19.17 gal (76.68 qt). Suggest reducing initial strike volume to 10.08 gal (40.32 qt) and adding 7.17 gal (28.68 qt) sparge/top-off. 17.25 69  
Strike water volume (equipment estimates 16.23 g | 64.9 qt) 17.25 69  
Mash volume with grains (equipment estimates 18.15 g | 72.6 qt) 19.17 76.7  
Grain absorption losses -3 -12  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.98 g | 51.9 qt) 14 56  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 10.5 42  
Volume into fermentor 10.5 42  
Total: 17.25 69
Equipment Profile Used: System Default
 
Notes

Yeasts - OYL-106 (German Lager), OYL-113 (Mexican Lager), or OYL-114 (Bayern Lager)

Alternate hopping option

Tettnanger - .1 oz at 60 Minutes

Tettnanger - .1 oz at 30 Minutes

Tettnanger - .1 oz at 15 Minutes

Tettnanger - Tettnanger - .1 oz at Flameout

Hallertau Tradition - 2 oz at 15 Minutes

Hallertau Tradition - 2 oz at Flameout

Pitch at 48, aerate with pure oxygen. Ferment at 50. After 7 days total, slowly raise temp to 60 for a 3 day diacetyl rest. Slowly lower temp to 34. Once at terminal gravity (about 14 days total) keg beer. Lager at 34 for about one month before serving.


https://beerandbrewing.com/make-your-best-dortmunder-export/

https://omegayeast.com/dortmunder-export

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  • Last Updated: 2021-04-16 16:37 UTC