Boltmunder Gold - Beer Recipe - Brewer's Friend

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Boltmunder Gold

178 calories 18.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Dortmunder Export
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Mike White
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Wednesday April 29th 2015
1.054
1.013
5.4%
26.7
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Pilsner10 lb Pilsner 38 1.6 83.3%
0.50 lb German - Munich Dark0.5 lb Munich Dark 37 15.5 4.2%
1 lb German - Vienna1 lb Vienna 37 4 8.3%
0.50 lb German - Carapils0.5 lb Carapils 35 1.3 4.2%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Hallertau Hersbrucker1.25 oz Hallertau Hersbrucker Hops Pellet 4.5 Boil 60 min 18.89 45.5%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4.5 Boil 15 min 7.5 36.4%
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Leaf/Whole 4.5 Aroma 1 min 0.3 18.2%
2.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
11 g Gypsum Water Agt Mash --
6 g Epsom Salt Water Agt Mash --
4 g Calcium Chloride Water Agt Mash --
0.20 g Phosphoric Acid 85% Water Agt Mash --
 
Yeast
White Labs - Pilsner Lager Yeast WLP800
Amount:
1 Each
Cost:
Attenuation (avg):
74.5%
Flocculation:
Med-High
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
52 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 454 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Dortmund (historic and decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
155 23 10 100 300 53
ONLY ADD SALTS AND ACID TO MASH WATER. Add salts to boost sulfur content and add acid to reduce pH. Assumes League City water as starting point.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Infusion -- 152 °F 60 min
4.75 gal Fly Sparge -- 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 4.85 g | 19.4 qt) 4.75 19  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.6 g | 30.4 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.25 37
Equipment Profile Used: System Default
 
Notes

Decoct a minimum of 1.5 gal for 25 minutes total boil.

Start with 2 yeast vials. Make a 1.5L starter at 1.04 OG. Siphon off spent beer and add second 2.0L start at 1.04 OG.

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  • Last Updated: 2015-04-29 03:20 UTC