Dortmunder Gold - Beer Recipe - Brewer's Friend

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Dortmunder Gold

172 calories 14.1 g 12 oz
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Beer Stats
Method: All Grain
Style: German Helles Exportbier
Boil Time: 90 min
Batch Size: 9.75 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 72% (brew house)
Source: SS & DS
Calories: 172 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Sunday November 19th 2017
1.053
1.008
6.0%
27.7
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb German - Pilsner13 lb Pilsner 38 1.6 67.5%
4 lb German - Munich Light4 lb Munich Light 37 6 20.8%
2 lb German - Carapils2 lb Carapils 35 1.3 10.4%
0.25 lb German - Melanoidin0.25 lb Melanoidin 37 25 1.3%
19.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Hallertau Hersbrucker2.5 oz Hallertau Hersbrucker Hops Pellet 4 First Wort 0 min 25.1 50%
1.50 oz Hallertau Hersbrucker1.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 5 min 2.55 30%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 0 min 20%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Irish Moss Fining Boil 10 min.
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (custom):
84%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
City of Chicago (North) - Q2 2017
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
37 13 11 18 26 126
5g of each of gypsum and SoCl gets to and 9 ml of lactic acid:

Ca+2 Mg+2 Na+ Cl- SO4-2

77.6 13.0 11.0 56.6 72.2

expected mash PH = 5.30
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 152 °F 60 min
Starting Mash Thickness: 1.35 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.19 gal (48.75 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.19 gal (0.75 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.35 qt/lb 6.5 26  
Mash volume with grains 8.04 32.1  
Grain absorption losses -2.41 -9.6  
Remaining sparge water volume (equipment estimates 8.35 g | 33.4 qt) 9.16 36.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.19 g | 48.8 qt) 13 52  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 9.75 39  
Going into fermentor 9.75 39  
Total: 15.66 62.6
Equipment Profile Used: System Default
 
Notes

Brewday notes:

  • Used 3 smack packs of Wyeast for each carrboy
  • Hit 149.7 vs 152 target mash
  • Hit 1.053 vs. 1.054 expected
  • 9.75 gallons made it into 2 separate 6.5 gallon carboys. Expected 10 gallons.
  • Chilled wort down to 46F before pitching yeast
  • Started fermentation at 50F for day 1 (fermentation was noticeably going within 24 hours) and held for 12 days, then did 2 a day diacetyl rest at 55F
  • Hit 1.008 vs. 1.013 target final gravity
  • Started lagering and right away put chest freezer at 50F when wort was 55-56F, lowered to 47F next day, then brought down a few degrees a day until 33F and held for a total of 4 weeks lager schedule


    DS 11.19 Edits: Lowered primary grains to 13 lbs pils, 4 lbs munich to hold OG down. Increased boil size to 13 gal to permit excess boil off. Adjusted water to include 5g each of gypsum and SoCl to increase hardness of water (balanced). Consider alternate yeast 2124.

    Recipe resource: https://byo.com/mead/item/560-dortmund-export-style-profile
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  • Last Updated: 2018-05-26 23:08 UTC