Dortmunder - Beer Recipe - Brewer's Friend

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Dortmunder

157 calories 13 g 330 ml
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 20.75 liters (fermentor volume)
Pre Boil Size: 24.75 liters
Post Boil Size: 20.75 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 157 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Thursday April 8th 2021
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Sombeero

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OG: 1.062 FG: 1.017 ABV: 5.9% IBU: 28

1.052
1.008
5.8%
27.3
4.1
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg German - Bohemian Pilsner5 kg Bohemian Pilsner 38 1.9 95.2%
0.25 kg Munich0.25 kg Munich 37 6 4.8%
5.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Charles Faram - Tettnang35 g Tettnang Hops Pellet 4.6 Boil at 100 °C 60 min 20.84 35%
30 g Charles Faram - Tettnang30 g Tettnang Hops Pellet 4.6 Boil 10 min 6.48 30%
35 g Charles Faram - Tettnang35 g Tettnang Hops Pellet 4.6 Hop Stand at 70 °C 0 min 35%
100 g / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.47 Volumes
 
Target Water Profile
Ashbeck
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Ashbeck water
20l mash - 3.2ml 80% lactic - 0.6g gypsum - 0.8g CaCl
10l sparge - 0.3ml 80% lactic - 0.3g gypsum - 0.4g CaCl
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion 72 °C 65 °C 60 min
Starting Mash Thickness: 3.81 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.8 L/kg 20
Mash volume with grains (equipment estimates 23.3 L) 23.5
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 12.9 L) 10.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 24.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20.8
Hops absorption losses (whirlpool, hop stand) -0.2
Top off amount 0.2
Going into fermentor 20.8
Total: 30.9  
Equipment Profile Used: System Default
 
Notes

Began cold crash on day 10 by dropping temp to 15°C, then another 5°C every 24 hours until at 5°C. Add gelatin for 3 days then keg.


Pour 5g of gelatin on the surface of 300ml water. Stir and leave for 30 mins. Stir again and heat to 72°C. Add to beer and gently stir.

Add 0.016g of campden per litre of beer at kegging.

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  • Public: Yup, Shared
  • Last Updated: 2021-04-20 09:08 UTC