Dortmund Export - Beer Recipe - Brewer's Friend

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Dortmund Export

175 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.07 gallons
Post Boil Size: 6.65 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Friday February 24th 2023
1.053
1.013
5.3%
42.1
4.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Briess - Pilsen Malt 2-Row11 lb Pilsen Malt 2-Row 37 1.2 94.6%
4 oz Simpsons - Crystal Light 4 oz Crystal Light 33.1 38.03 2.2%
4 oz Munich - Light 10L4 oz Munich - Light 10L 33 10 2.2%
2 oz Bestmalz - BEST Melanoidin2 oz BEST Melanoidin 34.5 27 1.1%
186 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz BSG - Magnum0.5 oz Magnum Hops Pellet 12.9 Boil 60 min 21.55 11.1%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4.2 Boil 20 min 8.5 22.2%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4.2 Boil 15 min 6.96 22.2%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4.2 Boil 10 min 5.09 22.2%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4.2 Boil 0 min 22.2%
4.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
8 g Epsom Salt Water Agt Mash 1 hr.
12 g Gypsum Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - Copenhagen Lager Yeast WLP850
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
50 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Dortmund (historic and decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
155 23 10 100 300 53
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 5.81 23.3  
Mash volume with grains 6.74 27  
Grain absorption losses -1.45 -5.8  
Remaining sparge water volume (equipment estimates 3.56 g | 14.2 qt) 3.96 15.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.67 g | 30.7 qt) 8.07 32.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.65 26.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.65 g | 26.6 qt) 6 24  
Total: 9.77 39.1
Equipment Profile Used: System Default
"Dortmund Export" No Profile Selected beer recipe by R_SATX. All Grain, ABV 5.26%, IBU 42.1, SRM 4.35, Fermentables: (Pilsen Malt 2-Row, Crystal Light , Munich - Light 10L, BEST Melanoidin) Hops: (Magnum, Hallertau Mittelfruh) Other: (Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Baking Soda)
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  • Last Updated: 2023-02-26 15:51 UTC