One for the Road - Export

Method: All Grain
Style: Dortmunder Export
Boil Time: 90 min
Batch Size: 13 gallons (fermentor volume)
Pre Boil Size: 17.5 gallons
Post Boil Size: 14.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 79% (brew house)
Hop Utilization: 97%
Calories: 177 calories (Per 16oz)
Carbs: 16.6 g (Per 16oz)

Created: Saturday August 5th 2023

Original Gravity:

1.054

Final Gravity:

1.011

ABV (standard):

5.6%

IBU (tinseth):

27.2

SRM (morey):

4.7

Mash pH

5.3

Cost $

n/a

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
20 lb	Avangard - Pilsner20 lb Pilsner		37.3	1.7	83.3%
1 lb	The Swaen - Melany1 lb Melany		35	27	4.2%
2 lb	Avangard - Vienna2 lb Vienna		37.7	3.5	8.3%
1 lb	Briess - Carapils Malt1 lb Carapils Malt		34.5	1.5	4.2%
24 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	Saaz1 oz Saaz Hops		Pellet	5.82	Mash	60 min	1.72	23.8%
1.70 oz	Saaz1.7 oz Saaz Hops		Pellet	5.82	First Wort	90 min	17.29	40.5%
1 oz	Saaz1 oz Saaz Hops		Pellet	5.82	Boil	30 min	6.64	23.8%
0.50 oz	Saaz0.5 oz Saaz Hops		Pellet	5.82	Boil	10 min	1.57	11.9%
4.20 oz / $ 0.00

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Other Ingredients

Amount	Name	Cost	Type	Use	Time
4 g	Chalk		Water Agt	Mash	1 hr.
10 g	Calcium Chloride (anhydrous)		Water Agt	Mash	1 hr.
18 g	Epsom Salt		Water Agt	Mash	1 hr.
31 g	Gypsum		Water Agt	Mash	1 hr.
1 g	Salt		Water Agt	Mash	1 hr.
3 g	Baking Soda		Water Agt	Mash	1 hr.
9 ml	Lactic acid		Water Agt	Mash	1 hr.
1.09 ml	Lactic acid		Water Agt	Sparge	1 hr.
2 each	Whirlfloc		Water Agt	Boil	10 min.
3 g	BSG - Fermax Yeast Nutrient		Other	Boil	10 min.
3 g	Chalk		Water Agt	Sparge	1 hr.

Yeast

Omega Yeast Labs - Dried Lutra Kveik - OYL-071DRY

Amount:	2 Each	Cost:
Attenuation (avg):	78.5%	Flocculation:	Medium
Optimum Temp:	68 - 95 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 230 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 13.9 psi Temp: 40 °F CO₂ Level: 2.65 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

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
13.5 gal	Protein Rest	Strike	127 °F	122 °F	15 min
	Beta Amylase Rest	Temperature	122 °F	144 °F	30 min
	Alpha Amylase Rest	Temperature	144 °F	163 °F	40 min
	Mash Out	Temperature	163 °F	170 °F	10 min
8 gal	Lauter to Kettle	Fly Sparge	170 °F	165 °F	15 min
Starting Mash Thickness: 1.75 qt/lb Starting Grain Temp: 70 °F

Quick Water Requirements

Water	Gallons	Quarts
WARNING: Boil kettle capacity (12 gal \| 48 qt) exceeded. Volume required: 15.37 gal (61.48 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 3.37 gal (13.48 qt) sparge/top-off.
WARNING: Mash tun capacity exceeded. Volume required: 12.38 gal (49.53 qt). Suggest reducing strike water volume to 10.12 gal (40.47 qt) and adding 0.38 gal (1.53 qt) sparge/top-off.	10.5	42
Strike water volume at mash thickness of 1.75 qt/lb	10.5	42
Mash volume with grains	12.38	49.5
Grain absorption losses	-3	-12
Hops absorption losses (mash)	-0.04	-0.2
Remaining sparge water volume (equipment estimates 8.16 g \| 32.6 qt)	10.29	41.2
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 15.37 g \| 61.5 qt)	17.5	70
Boil off losses	-2.25	-9
Hops absorption losses (first wort, boil, aroma)	-0.12	-0.5
Post boil Volume (equipment estimates 13 g \| 52 qt)	14.5	58
WARNING: Exceeded batch size - reduce boil size
Going into fermentor (equipment estimates 14.5 g \| 58 qt)	13	52
Total:	20.79	83.2
Equipment Profile Used:	System Default

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Last Updated: 2023-08-17 12:39 UTC