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Dortmunder

Method: BIAB
Style: Dortmunder Export
Boil Time: 90 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Post Boil Size: 10.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 215 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)

Created: Thursday April 8th 2021

Original Gravity:

1.065

Final Gravity:

1.015

ABV (standard):

6.5%

IBU (tinseth):

27.2

SRM (morey):

5.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
18 lb	German - Bohemian Pilsner18 lb Bohemian Pilsner	38	1.9	75%
4 lb	German - Vienna4 lb Vienna	37	4	16.7%
2 lb	Munich2 lb Munich	37	6	8.3%
24 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Domestic Hallertau2 oz Domestic Hallertau Hops	Pellet	3.9	Boil	60 min	14.3	33.3%
2 oz	Domestic Hallertau2 oz Domestic Hallertau Hops	Leaf/Whole	3.9	Boil	30 min	9.99	33.3%
2 oz	Domestic Hallertau2 oz Domestic Hallertau Hops	Pellet	3.9	Boil	5 min	2.85	33.3%
6 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
4 oz	Domestic Hallertau (Pellet)	17.15	66.6%
2 oz	Domestic Hallertau (Leaf/Whole)	9.99	33.3%
6 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
	First Rest	Infusion	--	152 °F	60 min
	Mash Out	Infusion	--	168 °F	15 min

Yeast

Wyeast - Bohemian Lager 2124

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium
Optimum Temp:	48 - 58 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 221 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
59	8	0	64	88	0
Start with tapwater Add 1/2 teaspoon - (1teaspoon?) gypsum to the mash (pilsner water notes) --Start with RO water and build mineral profile --13 gallons mash water --5 grams gypsum --6.5 grams Calcium Chloride --4 grams Epsom Salt --5 oz aciduated malt to adjust mash acidity --5 gallons sparge water --1.9 grams gypsum --2.5 grams Calcium Chloride --1.5 grams Epsom Salt
Mash Chemistry and Brewing Water Calculator

Notes

Yeasts - OYL-106 (German Lager), OYL-113 (Mexican Lager), or OYL-114 (Bayern Lager)

Alternate hopping option

Tettnanger - .1 oz at 60 Minutes

Tettnanger - .1 oz at 30 Minutes

Tettnanger - .1 oz at 15 Minutes

Tettnanger - Tettnanger - .1 oz at Flameout

Hallertau Tradition - 2 oz at 15 Minutes

Hallertau Tradition - 2 oz at Flameout

Pitch at 48, aerate with pure oxygen. Ferment at 50. After 7 days total, slowly raise temp to 60 for a 3 day diacetyl rest. Slowly lower temp to 34. Once at terminal gravity (about 14 days total) keg beer. Lager at 34 for about one month before serving.

https://beerandbrewing.com/make-your-best-dortmunder-export/

https://omegayeast.com/dortmunder-export

Last Updated and Sharing

478

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Brews

Public: Yup, Shared
Last Updated: 2021-04-16 16:37 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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