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

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Dortmunder Gold #2

177 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: German Helles Exportbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 79% (brew house)
Source: BCS
Calories: 177 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Friday March 22nd 2019
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Maiden Exportbier

by ichbinjoe

OG: 1.051 FG: 1.008 ABV: 5.6% IBU: 25

1.054
1.011
5.7%
30.1
6.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb German - Bohemian Pilsner7 lb Bohemian Pilsner 38 1.9 69%
3 lb German - Dark Munich3 lb Dark Munich 36 10 29.6%
0.15 lb German - Acidulated Malt0.15 lb Acidulated Malt 27 3.4 1.5%
10.15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz Crystal1.75 oz Crystal Hops Pellet 3.3 Boil 60 min 21.01 53.8%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.6 Boil 60 min 6.55 15.4%
0.50 oz Crystal0.5 oz Crystal Hops Pellet 3.3 Boil 5 min 1.2 15.4%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.6 Boil 5 min 1.31 15.4%
3.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Gypsum Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Mash 1 hr.
1 each Whirlfloc Fining Boil 5 min.
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Bayern Lager OYL-114
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
51 - 62 °F
Starter:
Yes
Fermentation Temp:
52 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 416 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
City of Chicago (North) - Q3 2018
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
58.3 12 8 16 83.3 5.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.35 gal Single infusion recirculating mash Infusion -- 152 °F 60 min
3.23 gal Fly sparge Fly Sparge -- 175 °F 60 min
Starting Mash Thickness: 1.35 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.35 qt/lb 3.43 13.7  
Mash volume with grains 4.24 17  
Grain absorption losses -1.27 -5.1  
Remaining sparge water volume (equipment estimates 5.22 g | 20.9 qt) 4.84 19.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.12 g | 28.5 qt) 6.75 27  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.27 33.1
Equipment Profile Used: System Default
 
Notes
  • Brewed on 3/31/19
  • Took mash water and sparge water volumes from the Grainfather brew session tool
  • Expecting mash efficiency of 87% which implies a pre boil gravity of 1.048
  • Mash temp settled right it at ~152F
  • Hit 11.8 plato pre boil gravity which converts to 1.048 vs. 1.048 target so 87% mash efficiency vs. 87% expected.
  • Expecting to boil down to ~6 (5.95) gallons so boil-off tool estimates 1.054 OG. Actual original gravity reading was 13.3 plato which converts to 1.054 vs 1.054 expected.
  • After boil had ~6.0 gallons (expected ~6.0) in the kettle and ~5.5 gallons made it into the fermenter
  • Pitched the yeast starter and set fermentation chamber at 52F, bumped to 60F on day 12 then 66F on day 13 for a 2 day diacetyl rest, then slowly crashed to 33-34F and kept there for a few days before packaging
  • Yeast starter was a bit big, calculator showed I had more like 480 billion cells
  • Packaged on 4/20/19, FG was 1.012 (at 47F) which converts to 1.011 so 78% attenuation vs 74% avg. and 75% expected
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  • Last Updated: 2020-01-07 13:26 UTC