St. Reingold's lost thumb - Beer Recipe - Brewer's Friend

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St. Reingold's lost thumb

171 calories 16.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Dortmunder Export
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 24.5 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: #blackmonty
Hop Utilization: 98%
Calories: 171 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
URL: https://beerandbrewing.com/make-your-best-dortmunder-export/
Created: Tuesday April 20th 2021
1.056
1.012
5.8%
28.7
5.0
6.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.40 kg Weyermann - Pilsner4.4 kg Pilsner 36 1.5 78.6%
0.70 kg The Swaen - Swaen Vienna0.7 kg Swaen Vienna 36.8 4.5 12.5%
0.40 kg Weyermann - Munich Type I0.4 kg Munich Type I 38 6 7.1%
0.10 kg Weyermann - Melanoidin0.1 kg Melanoidin 34.5 27 1.8%
5.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
23 g Hallertau Tradition (Germany)23 g Hallertau Tradition (Germany) Hops Pellet 5 Boil at 100 °C 60 min 13.8 30.3%
25 g Hallertau Tradition (Germany)25 g Hallertau Tradition (Germany) Hops Pellet 5 Boil at 100 °C 30 min 11.53 32.9%
28 g Hallertau Tradition (Germany)28 g Hallertau Tradition (Germany) Hops Pellet 5 Boil at 100 °C 5 min 3.35 36.8%
76 g / $ 0.00
 
Yeast
Mangrove Jack - Bohemian Lager Yeast M84
Amount:
2 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
10 - 15 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.47 Volumes
 
Target Water Profile
Kulcsi vízprofil
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Use ¼ teaspoon of gypsum in the mash. I have just a shade under medium-hard water, and it’s okay without it, but with the gypsum this beer really sings.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 33.6 L) 35
Mash volume with grains (equipment estimates 37.3 L) 38.7
Grain absorption losses -5.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.1 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 21 L) 24.5
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 24.5 L) 21
Total: 35  
Equipment Profile Used: System Default
 
Notes

Mash at 152°F (67°C), boil, and chill. If you’re usually lax with your oxygenation regimen, give it more attention with this beer: lots of oxygen and a healthy yeast pitch will go a long way toward making this beer turn out well. Ferment cool—50°F (10°C) is fine, and you can/should increase to about 60°F (16°C) after a week or so to help the beer finish nice and dry and sulfur-free (though a bit of sulfur works here, too). Then package, carbonate, and…wait. In 2 weeks or so, it’ll be good. In 4 weeks, it’ll be better. In 6 weeks…well, you’ll see. It ages wonderfully, and you’ve given it lots of hops flavor and aroma to survive the lagering process.

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  • Public: Yup, Shared
  • Last Updated: 2021-10-11 09:15 UTC