2024 Dortmunder #2 - Beer Recipe - Brewer's Friend

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2024 Dortmunder #2

159 calories 15.1 g 330 ml
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Beer Stats
Method: All Grain
Style: German Helles Exportbier
Boil Time: 90 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 159 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Sunday October 6th 2024
1.052
1.011
5.3%
35.9
4.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.25 kg Weyermann - Floor-Malted Bohemian Pilsner5.25 kg Floor-Malted Bohemian Pilsner 36.3 1.9 87.4%
0.39 kg Gladfield - Vienna Malt0.385 kg Vienna Malt 37.4 3.45 6.4%
0.14 kg Weyermann - Acidulated0.137 kg Acidulated 27 3.4 2.3%
0.14 kg American - Carapils (Dextrine Malt)0.137 kg Carapils (Dextrine Malt) 33 1.8 2.3%
0.10 kg Rice Hulls0.1 kg Rice Hulls 0 0 1.7%
6.01 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11.50 g Magnum11.5 g Magnum Hops Pellet 16 Boil 90 min 22.46 16.1%
15 g Artisan - Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Pellet 4.8 Boil 25 min 5.71 21%
15 g Tettnanger15 g Tettnanger Hops Pellet 4 Boil 25 min 4.76 21%
15 g Artisan - Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Pellet 4.8 Boil 5 min 1.64 21%
15 g Tettnanger15 g Tettnanger Hops Pellet 4 Boil 5 min 1.36 21%
71.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
0.70 ml Phosphoric acid Water Agt Sparge 1 hr.
0.20 g Whirlfloc Fining Boil 10 min.
0.28 g Sofium metabisulfate Water Agt Kegging 0 min.
10 g Yeast Nutrient Other Boil 10 min.
1 g Gelatin Fining Kegging 0 min.
 
Yeast
Lallemand - LalBrew Diamond Lager
Amount:
2 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
10 - 15 °C
Starter:
Yes
Fermentation Temp:
11 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Dortmund (historic and decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
155 23 10 100 300 53
Water treatment emulates Kai Troester dortmunder profile, dialled down a bit (ie lower than 'target').
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Mash Infusion -- 63 °C 45 min
alpha rest Infusion -- 70 °C 45 min
Mash out Sparge -- 78 °C 10 min
16 L Sparge Sparge -- 73 °C 10 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 21
Mash volume with grains 25
Grain absorption losses -6
Remaining sparge water volume 15.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.9 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 21.1 L) 24
Estimated amount in fermentor 24
Total: 36.9  
Equipment Profile Used: System Default
 
Notes


Brewed Sun 26May24, Mash in around 11am. Sparge finished 1pm, 30 litres @ 9.75 brix=1.038. 23 litres end of boil, 21 litres into fermenter approx 12 brix=1.046, 60 seconds O2, into fridge approx 3 pm @ 28C to finish cooling. Pitched 100ml fresh diamond slurry plus 1 pack dry diamond 9am Monday 27May24 @ 12.6C. 12:45pm 10.6C. Set ctrller to 10.5C. 6pm Tues 28May24 13 brix=1.048. Thurs am 10 brix=1.030. Fri 10am 8 brix=1.018, upped to 11C. Sat 8am 7 brix=1.012 upped to 12C. Sat 1 Jun 12pm upped to 13C. Sun 2 jun 11am 6.9 brix=1.011. Upped to 15C for D rest. Thurs 6 Jun started stepping down to cold crash. Packaged Sunday 16Jun24. keg plus 3 stubbies.

20-22 Sept 2024 First Place 2024 ACT Amateur Brewing Championships Pale Lager category, score 44.8/50.



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  • Last Updated: 2024-10-08 23:36 UTC