Sternwiese Dortmunder Export - Beer Recipe - Brewer's Friend

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Sternwiese Dortmunder Export

202 calories 16.3 g 12 oz
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Beer Stats
Method: All Grain
Style: German Helles Exportbier
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.113 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 202 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Saturday March 18th 2023
1.062
1.009
6.9%
17.3
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.40 lb German - Bohemian Pilsner9.4 lb Bohemian Pilsner 38 1.9 75.2%
2.10 lb Bestmalz - BEST Munich2.1 lb BEST Munich 37 6.3 16.8%
1 lb Bestmalz - BEST Vienna1 lb BEST Vienna 37 3.8 8%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4.5 Boil 60 min 8.81 33.3%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4.5 Boil 30 min 6.77 33.3%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4.5 Boil 5 min 1.76 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tbsp gypsum (calcium sulfate) Water Agt Mash 0 min.
1 tsp Yeast Nutrient Other Mash 0 min.
 
Yeast
Imperial Yeast - L13 Global
Amount:
3 Each
Cost:
Attenuation (custom):
84%
Flocculation:
Medium-low
Optimum Temp:
46 - 56 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.62 psi       Temp: 38 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.69 gal Strike 152 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 152 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.69 18.8  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 4.99 g | 20 qt) 0.13 0.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.86 g | 31.5 qt) 3 12  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 4.81 19.3
Equipment Profile Used: System Default
 
Notes

Mill the grains and mash at 152°F (67°C) for 60 mins.

Vorlauf until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to obtain 6 gallons (23 l) of wort.

Boil for 90 minutes, adding hops according to the schedule. After the boil, chill the wort to about 50°F (10°C). Aerate well and pitch the yeast.

Ferment at 50°F (10°C) for 7 days, then allow the temperature to rise to 60°F (16°C) and hold until fermentation is complete (about another 7 days). Upon completion of fermentation, crash to 35°F (2°C). Lager as long as you can stand it, 4–6 weeks or more. Then bottle or keg and carbonate to about 2.25 volumes of CO2.

Notes:

Pre boil gravity 1056. Post boil 1062. Chilled to 68 in Anvil then chilled down to 50 in fermenter.

After 4 days there was no fermentation activity. The Global yeast was 4 months old and I used 1 pouch. Added 2 more pouches of Global that were 1 month old.

Gravity started dropping the next day. After 7 more days it was 1021. Raised temp 2 degrees a day until it was 60. Then let it rest 2 days.

After 2 days at 60 the FG was 1009 (hydrometer). Cold crashed in fermenter and put in keg for largering.

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  • Last Updated: 2024-04-28 19:22 UTC