Alten Markt Dortmunder Export - Beer Recipe - Brewer's Friend

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Alten Markt Dortmunder Export

205 calories 16.4 g 12 oz
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Beer Stats
Method: BIAB
Style: German Helles Exportbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.1 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brewmasterjohn
Calories: 205 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Monday April 8th 2024
1.063
1.009
7.0%
20.1
12.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pilsner6 lb Pilsner 37 1.8 44.4%
3 lb American - Pale 2-Row - Toasted3 lb Pale 2-Row - Toasted 33 30 22.2%
2 lb Munich2 lb Munich 37 6 14.8%
2 lb American - White Wheat2 lb White Wheat 40 2.8 14.8%
8 oz American - Carapils (Dextrine Malt)8 oz Carapils (Dextrine Malt) 33 1.8 3.7%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil at 212 °F 60 min 15.03 33.3%
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 3.75 Hop Stand 20 min 5.11 66.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
2 g Slaked Lime Water Agt Mash 1 hr.
0.50 tsp Yeast Nutrient Other Boil 10 min.
1 tsp Irish Moss Fining Boil 5 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.67 psi       Temp: 38 °F       CO2 Level: 2.35 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
8.8 gal Alpha Amylase Infusion 148 °F 143 °F 10 min
Beta Amylase Infusion -- 151 °F 50 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.05 g | 36.2 qt) 9.04 36.2  
Mash volume with grains (equipment estimates 10.13 g | 40.5 qt) 10.12 40.5  
Grain absorption losses -1.69 -6.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7.1 28.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.58 g | 22.3 qt) 6.1 24.4  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.03 g | 24.1 qt) 5.5 22  
Total: 9.04 36.2
Equipment Profile Used: System Default
 
Notes

Hop Stand Method: At flameout, add hops and allow to soak for 20 mins. At the 10-minute mark, start to recirc through the chiller to bring wort to pitching temperature.

Tettnang hop addition can be substituted with either Santiam, Spalt, or Citra

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  • Last Updated: 2024-04-08 15:28 UTC