Weissdorner Dort - Beer Recipe - Brewer's Friend

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Weissdorner Dort

182 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: German Helles Exportbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 84% (brew house)
Source: Mark E Tomusiak
Calories: 182 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Monday June 14th 2021
1.055
1.014
5.4%
33.4
3.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.75 lb Weyermann - Pilsner8.75 lb Pilsner 36 1.5 87.5%
1 lb Bestmalz - BEST Munich1 lb BEST Munich 37 6.3 10%
0.25 lb Weyermann - Acidulated0.25 lb Acidulated 27 3.4 2.5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Yakima Valley Hops - Hallertau (Mittelfruh)1.5 oz Hallertau (Mittelfruh) Hops Pellet 4.5 Boil 60 min 23.97 37.5%
1.50 oz Yakima Valley Hops - Hallertau (Mittelfruh)1.5 oz Hallertau (Mittelfruh) Hops Pellet 4.5 Boil 10 min 8.69 37.5%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4.5 Boil 1 min 0.69 25%
4 oz / $ 0.00
 
Yeast
Wyeast - Danish Lager 2042
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
46 - 56 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.47 Volumes
 
Target Water Profile
Boulder City Tap
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.13 12.5  
Mash volume with grains 3.93 15.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 5.53 g | 22.1 qt) 5.38 21.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.5 34
Equipment Profile Used: System Default
 
Notes

Brewed 06/28/21. Mash in w/12.5 L city water with 2 g CaCl2. Mash pH 5.3. 10' rest at 130 F, raise to 148 F, pull decoction. Return decoction, 10' at 156 F, then raise to 168 F for 10'. Sparge w/water w 1 g CaCl2, 3 g CaSO4, pH 5.5. Pitch re-started dregs from 2.5 L starter, ferment at 50 F. Racked to keg on 07/18, raise temp to 62 F for 2 days for diacetyl rest, then placed in serving fridge at 42 F.

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  • Last Updated: 2021-07-21 19:18 UTC