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2024 Dortmunder #2

Method: All Grain
Style: German Helles Exportbier
Boil Time: 90 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 159 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)

Created: Sunday October 6th 2024

Original Gravity:

1.052

Final Gravity:

1.011

ABV (standard):

5.3%

IBU (tinseth):

35.9

SRM (morey):

4.0

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.25 kg	Weyermann - Floor-Malted Bohemian Pilsner5.25 kg Floor-Malted Bohemian Pilsner	36.3	1.9	87.4%
0.39 kg	Gladfield - Vienna Malt0.385 kg Vienna Malt	37.4	3.45	6.4%
0.14 kg	Weyermann - Acidulated0.137 kg Acidulated	27	3.4	2.3%
0.14 kg	American - Carapils (Dextrine Malt)0.137 kg Carapils (Dextrine Malt)	33	1.8	2.3%
0.10 kg	Rice Hulls0.1 kg Rice Hulls	0	0	1.7%
6.01 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
11.50 g	Magnum11.5 g Magnum Hops	Pellet	16	Boil	90 min	22.46	16.1%
15 g	Artisan - Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops	Pellet	4.8	Boil	25 min	5.71	21%
15 g	Tettnanger15 g Tettnanger Hops	Pellet	4	Boil	25 min	4.76	21%
15 g	Artisan - Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops	Pellet	4.8	Boil	5 min	1.64	21%
15 g	Tettnanger15 g Tettnanger Hops	Pellet	4	Boil	5 min	1.36	21%
71.50 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
11.50 g	Magnum (Pellet) 11.5 g Magnum (Pellet) Hops	22.46	16.1%
30 g	Artisan - Hallertau Mittelfruh (Pellet)	7.35	42%
30 g	Tettnanger (Pellet) 30 g Tettnanger (Pellet) Hops	6.12	42%
71.50 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
18 L	Mash	Infusion	--	63 °C	45 min
	alpha rest	Infusion	--	70 °C	45 min
	Mash out	Sparge	--	78 °C	10 min
16 L	Sparge	Sparge	--	73 °C	10 min
Starting Mash Thickness: 3.5 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
4 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2 g	Epsom Salt	Water Agt	Mash	1 hr.
5 g	Gypsum	Water Agt	Mash	1 hr.
0.50 g	Salt	Water Agt	Mash	1 hr.
0.70 ml	Phosphoric acid	Water Agt	Sparge	1 hr.
0.20 g	Whirlfloc	Fining	Boil	10 min.
0.28 g	Sofium metabisulfate	Water Agt	Kegging	0 min.
10 g	Yeast Nutrient	Other	Boil	10 min.
1 g	Gelatin	Fining	Kegging	0 min.

Yeast

Lallemand - LalBrew Diamond Lager

Amount:	2 Each	Cost:
Attenuation (custom):	77%	Flocculation:	High
Optimum Temp:	10 - 15 °C	Starter:	Yes
Fermentation Temp:	11 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 108 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Dortmund (historic and decarbonated)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
155	23	10	100	300	53
Water treatment emulates Kai Troester dortmunder profile, dialled down a bit (ie lower than 'target').
Mash Chemistry and Brewing Water Calculator

Notes

Brewed Sun 26May24, Mash in around 11am. Sparge finished 1pm, 30 litres @ 9.75 brix=1.038. 23 litres end of boil, 21 litres into fermenter approx 12 brix=1.046, 60 seconds O2, into fridge approx 3 pm @ 28C to finish cooling. Pitched 100ml fresh diamond slurry plus 1 pack dry diamond 9am Monday 27May24 @ 12.6C. 12:45pm 10.6C. Set ctrller to 10.5C. 6pm Tues 28May24 13 brix=1.048. Thurs am 10 brix=1.030. Fri 10am 8 brix=1.018, upped to 11C. Sat 8am 7 brix=1.012 upped to 12C. Sat 1 Jun 12pm upped to 13C. Sun 2 jun 11am 6.9 brix=1.011. Upped to 15C for D rest. Thurs 6 Jun started stepping down to cold crash. Packaged Sunday 16Jun24. keg plus 3 stubbies.

20-22 Sept 2024 First Place 2024 ACT Amateur Brewing Championships Pale Lager category, score 44.8/50.

Award Winning Recipe

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-10-08 23:36 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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