Straight out of Dortmunder - Beer Recipe - Brewer's Friend

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Straight out of Dortmunder

199 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Dortmunder Export
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 199 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Sunday January 2nd 2022
1.060
1.016
5.9%
30.4
4.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.91 kg German - Pilsner3.91 kg Pilsner 38 1.6 75.2%
860 g German - Vienna860 g Vienna 37 4 16.5%
430 g Munich430 g Munich 37 6 8.3%
5,200 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Hallertau Mittelfruh14 g Hallertau Mittelfruh Hops Pellet 3.8 Boil 60 min 8.63 13.9%
14 g Hallertau Mittelfruh14 g Hallertau Mittelfruh Hops Pellet 3.8 Boil 30 min 4.79 13.9%
28 g Hallertau Mittelfruh28 g Hallertau Mittelfruh Hops Pellet 3.8 Boil 5 min 2.8 27.7%
15 g Saaz15 g Saaz Hops Pellet 3.4 Boil 60 min 8.27 14.9%
15 g Saaz15 g Saaz Hops Pellet 3.4 Boil 30 min 4.59 14.9%
15 g Saaz15 g Saaz Hops Pellet 3.4 Boil 5 min 1.34 14.9%
101 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.50 g Epsom Salt Water Agt Mash 1 hr.
6.10 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Mexican Lager OYL-113
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
10 - 13 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 5 45 105 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.3 L/kg 11.7
Mash volume with grains 15.1
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 19.6 L) 17.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.2 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 19
Going into fermentor 19
Total: 29.1  
Equipment Profile Used: System Default
 
Notes

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

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  • Last Updated: 2022-01-04 09:58 UTC