DAMO'S FIRST DORTMUNDER - Beer Recipe - Brewer's Friend

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DAMO'S FIRST DORTMUNDER

168 calories 16.3 g 330 ml
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Beer Stats
Method: BIAB
Style: Dortmunder Export
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Source: JOSH WEIKERT
Calories: 168 calories (Per 330ml)
Carbs: 16.3 g (Per 330ml)
Created: Thursday June 7th 2018
1.055
1.012
5.6%
29.5
5.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.70 kg New Zealand - Pilsner Malt3.7 kg Pilsner Malt 37.3 1.93 74%
0.80 kg New Zealand - Vienna Malt0.8 kg Vienna Malt 39.1 3.45 16%
0.40 kg New Zealand - Munich Malt0.4 kg Munich Malt 36.8 7.87 8%
0.10 kg German - Melanoidin0.1 kg Melanoidin 37 25 2%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11 g Pacific Jade11 g Pacific Jade Hops Pellet 12 Boil 60 min 20.34 13.9%
30 g Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops Pellet 2.6 Boil 30 min 6.67 38%
38 g Hallertau Mittelfruh38 g Hallertau Mittelfruh Hops Pellet 2.6 Boil 5 min 2.47 48.1%
79 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g gypsum Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
13 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 204 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Dortmund (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
250 20 10 100 300 340
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Temperature -- 67 °C 60 min
10 L Sparge -- 78 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 32 L) 32.4
Mash volume with grains (equipment estimates 35.3 L) 35.7
Grain absorption losses -5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.1 L) 26.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 20
Volume into fermentor 20
Total: 32.4  
Equipment Profile Used: System Default
"DAMO'S FIRST DORTMUNDER" Dortmunder Export beer recipe by JOSH WEIKERT. BIAB, ABV 5.6%, IBU 29.49, SRM 5.38, Fermentables: (Pilsner Malt, Vienna Malt, Munich Malt, Melanoidin) Hops: (Pacific Jade, Hallertau Mittelfruh) Other: (gypsum)
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  • Public: Yup, Shared
  • Last Updated: 2018-06-19 01:00 UTC