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We Like Space
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American IPA
|
5.5 Gallons |
1.084 |
1.026 |
7.57 |
0 |
5.53 °L
|
88 |
0 |
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.153 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/4/2025 9:24 PM |
| Notes: |
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German Pils
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German Pilsner (Pils)
|
30 Gallons |
1.045 |
1.007 |
5.05 |
39.92 |
2.68 °L
|
88 |
0 |
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| Boil
Size: 32.64 Gallons |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 49 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/1/2026 3:08 PM |
Notes: This is a bit of an experiment on salt additions. The base pilsner recipe is, well, rather basic. I am trying to amp up the the sulfate to provide a crisp, bright hop profile. Hopefully won't overwhelm the beer. We've always leaned to softer water profile on our pils. Guess I will find out. Also going to ferment at 49F to try to suppress some esters.
I will step crash the beer after diacetyl rest 10 degrees per day to as low as our pilot FVs will get to, which is typically 42 degrees in the summer. I will lager the beer in kegs in our walk in cooler for 4 to 6 weeks. Carb up, then serve.
We use RO water so take that into consideration for the additions I listed. |
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German Pilsner
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German Pilsner (Pils)
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5.3 Gallons |
1.05 |
1.01 |
5.25 |
36.72 |
3.71 °L
|
88 |
0 |
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| Boil
Size: 6.8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 54 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/23/2026 11:29 PM |
Notes: Ferment
10 days at 54F
2 days at 68 F (D-Rest)
2 days at 54F (Dry Hop)
1 day at 32F (Cold Crash) |
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Summer Lass 25L
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Witbier
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25 Litres |
1.044 |
1.008 |
4.77 |
16.88 |
3.51 °L
|
88 |
0 |
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| Boil
Size: 31.08 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/13/2026 9:32 AM |
| Notes: |
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Two Track Badlands Pilsner
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German Pilsner (Pils)
|
5 Gallons |
1.047 |
1.008 |
5.08 |
34.29 |
3.34 °L
|
88 |
1 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: sucrose |
Priming Amount: N/A |
Creation
Date: 4/11/2026 2:12 PM |
| Notes: Using Two Track Malting Badlands Pilsner Malt. Grown and malted in North Dakota. |
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Awesome Recipe
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No Profile Selected |
20 Litres |
1.055 |
1.005 |
6.45 |
21.36 |
3.53 °L
|
88 |
0 |
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| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 3.65 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/10/2026 6:33 AM |
| Notes: |
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Dortmunder Export
|
Dortmunder Export
|
5.5 Gallons |
1.059 |
1.014 |
5.94 |
28.04 |
4.6 °L
|
88 |
0 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 50 ° F |
Priming Method: co2 |
Priming Amount: 9.92 psi |
Creation
Date: 4/1/2026 4:38 PM |
Notes: RECIPE TAKEN FROM THIS:
"MAKE YOUR BEST DORMUNDER EXPORT"
From: CRAFT BEER AND BREWING - Feb . 19, 2017
By: Josh Weikert
In case you haven’t noticed, this is the time of year I like to brew my pale lagers. I got into the habit before I had real refrigerant-fueled temperature control and had to rely on the cold-spot-in-the-basement-near-the-sump-pit routine. I noticed that I was able to get away with a little more in terms of warmth when I was making the amber and darker lagers and there was some caramel or roast to hide behind, so we brewed those as we approached spring. But for the pale lagers, I really needed the coldest temps I could manage to ensure they didn’t show a whiff of esters. Well, I eventually secured a chest freezer to act as a fermentation chamber, but by then I was sort of used to thinking “pale lager” when the February and March snowstorms hit and I had the time to dive into them. And when we think of “pale lager,” we should really think of the Cadillac of pale lagers: the Dortmunder export.
Style
When I described this beer to someone once, I said that it was like a strong German Pilsner. Their response was, “Then how is it different from a Maibock?” It stuck in my memory because it was a pretty astute observation, and the answer is that although they share some attributes (a strong-ish but not strong lager, pale, a bit more hops than their darker cousins), the difference is in the balance of the attributes. Maibock is rounder and maltier than the export, despite their similarity in grist. In a Maibock, the hops are there to ensure the beer doesn’t get too sweet—in the export, they’re there as a flavor all their own as well.
The Dortmunder export is just as pale as…well, okay, maybe not quite as pale as a German Pils, but it’s close. It shouldn’t get anywhere near the “orange” range, and I’m not even especially comfortable with it in the “gold” range, either. Don’t give this beer any excuse to darken. It should be light and crisp with a bit of alcohol warmth, a great bready malt flavor, and moderate levels of noble hops spice and flowers. Of those, I’m going to suggest that you focus on ensuring there’s plenty of alcohol—without it, the beer will seem like any other pale lager. The trick is to make sure there’s a flinty quality that accentuates the bittering—without it, the sweetness from the alcohol and the richness of the malt will become too much, and now you’re back in Maibock territory. Like many beers, this one’s a bit of a balancing act, but also like most beers, there’s an approach to increase your odds of getting that right balance!
Ingredients
It’s “all base grain” time—don’t worry, you’ll have plenty of character, and if you don’t, it’s an easy fix. Start with about 9 pounds (4.8 kg) of German Pilsner malt, and then add 2 pounds (907 g) of Vienna and 1 pound (454 g) of Munich. That’s it. I find that this grist bill gives me all kinds of good bread/biscuit malt background flavors without being too heavy, but if you feel like it’s too Spartan, you can add in about ¼ pound (113 g) of Melanoidin or Victory malt to bulk it up (though, as I say, try it without!). In addition to those nice grainy flavors, you’ll also get about 6 percent ABV, which you’ll taste (even at that moderate level) since there’s not much to hide behind.
Hopping is pretty aggressive, too (for a pale lager, anyway). Adding 1 ounce (28 g) of Hallertau at 60, 30, and 5 minutes should yield about 30 IBUs (assuming an alpha acid percentage of about 4−4.5 percent), and impart lots of hops flavor and aroma, along with the bittering qualities.
Then we need yeast—something that will ferment clean and bright and stay out of the way of the hops. Whatever you use for your German Pilsner should work—Wyeast 2124 (Bohemian Lager) is a good choice.
Process
Here’s the thing about the process in this beer: I always use ¼ teaspoon of gypsum in the mash. I have just a shade under medium-hard water, and it’s okay without it, but with the gypsum this beer really sings. It’s up to you, and I don’t typically recommend water adjustment (a less promising risk/reward calculation than I’m comfortable with, generally), but here, much like in my English pale ales, I think it’s worth it. Unless you’re working with noticeably hard water, I think it adds more than it detracts, and you’ll really taste and feel the difference.
Aside from that, nothing much to see here. Mash at 152°F (67°C), boil, and chill. If you’re usually lax with your oxygenation regimen, give it more attention with this beer: lots of oxygen and a healthy yeast pitch will go a long way toward making this beer turn out well. Ferment cool—50°F (10°C) is fine, and you can/should increase to about 60°F (16°C) after a week or so to help the beer finish nice and dry and sulfur-free (though a bit of sulfur works here, too). Then package, carbonate, and…wait. In 2 weeks or so, it’ll be good. In 4 weeks, it’ll be better. In 6 weeks…well, you’ll see. It ages wonderfully, and you’ve given it lots of hops flavor and aroma to survive the lagering process. I’ve kept bottles of this for well over a year, and they take on an incredibly rich cereal-grain flavor over time, and although the bitterness fades and the floral character goes away, it never seems to end up like some kind of half-assed Maibock. The good people of Dortmund really knew how to make a unique beer.
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Qingke Blonde
|
Blonde Ale
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24 Litres |
1.049 |
1.012 |
4.94 |
26.53 |
3.34 °L
|
88 |
0 |
|
|
|
| Boil
Size: 31.37 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 76 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/25/2026 1:40 PM |
| Notes: |
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PIL
|
No Profile Selected |
963 Gallons |
10.996 |
2.825 |
4.35 |
0 |
2.8 °L
|
88 |
0 |
|
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| Boil
Size: 1085 Gallons |
Boil Time: 60 |
Boil Gravity: 9.8 |
Efficiency: 88 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/5/2026 9:42 PM |
| Notes: |
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HBipa
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American IPA
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22 Litres |
1.048 |
1.009 |
5.07 |
115.53 |
3.33 °L
|
88 |
0 |
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| Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.105 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/29/2025 2:36 AM |
| Notes: |
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Awesome Recipe
|
No Profile Selected |
400 Litres |
1.063 |
1.016 |
6.25 |
0 |
4.85 °L
|
88 |
0 |
|
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| Boil
Size: 415.7 Litres |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/30/2025 2:19 AM |
| Notes: |
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Awesome Recipe
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Experimental Beer
|
11 Litres |
1.103 |
1.026 |
10.1 |
9.44 |
5.99 °L
|
88 |
0 |
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| Boil
Size: 13.91 Litres |
Boil Time: 30 |
Boil Gravity: 1.081 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/22/2025 5:32 PM |
| Notes: |
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Espresso Stout
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No Profile Selected |
5.5 Gallons |
1.072 |
1.018 |
7.09 |
0 |
47.63 °L
|
88 |
0 |
|
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/20/2025 3:42 PM |
| Notes: |
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DOM 1000L
|
No Profile Selected |
1100 Litres |
1.083 |
1.033 |
6.59 |
12.57 |
50 °L
|
88 |
0 |
|
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| Boil
Size: 1300 Litres |
Boil Time: 60 |
Boil Gravity: 1.077 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/15/2025 12:05 PM |
Notes: トリートメント
塩カル 300gのみ
Mash 63℃ |
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Cascade NZ Pils?
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No Profile Selected |
310 Gallons |
16.124 |
3.027 |
7.1 |
0 |
4.34 °L
|
88 |
0 |
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| Boil
Size: 330 Gallons |
Boil Time: 90 |
Boil Gravity: 15.2 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/8/2025 6:06 PM |
| Notes: |
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Good Thing
|
No Profile Selected |
1060.2 Gallons |
9.101 |
0.71 |
4.4 |
1.28 |
2.54 °L
|
88 |
0 |
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| Boil
Size: 1131.5 Gallons |
Boil Time: 60 |
Boil Gravity: 8.5 |
Efficiency: 79.5 |
Mash Thickness: 1.75 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/8/2025 3:51 PM |
| Notes: |
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Imperial Porter John Clipperton 9 Bbls
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No Profile Selected |
600 Litres |
1.098 |
1.024 |
9.64 |
38.81 |
50 °L
|
88 |
0 |
|
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| Boil
Size: 900 Litres |
Boil Time: 120 |
Boil Gravity: 1.065 |
Efficiency: 60 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/4/2025 5:32 PM |
| Notes: |
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Rice Lager
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No Profile Selected |
17 Litres |
1.05 |
1.013 |
4.96 |
20.68 |
2.91 °L
|
88 |
0 |
|
|
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| Boil
Size: 22.78 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: 3.65 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/29/2025 7:39 PM |
| Notes: |
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Awesome Recipe
|
No Profile Selected |
20.8 Litres |
1.046 |
1.011 |
4.53 |
0 |
4.87 °L
|
88 |
0 |
|
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| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/22/2025 4:30 PM |
| Notes: |
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Orange
|
No Profile Selected |
400 Litres |
1.044 |
1.011 |
4.33 |
7.95 |
3.29 °L
|
88 |
0 |
|
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| Boil
Size: 428.24 Litres |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/21/2025 1:39 PM |
| Notes: |
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