NYD Dortfromunda - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

NYD Dortfromunda

190 calories 16.4 g 12 oz
Brew Brahs
Beer Stats
Method: All Grain
Style: Festbier
Boil Time: 90 min
Batch Size: 17 gallons (fermentor volume)
Pre Boil Size: 22 gallons
Post Boil Size: 19 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Brew Brahs
No Chill: 30 minute extended hop boil time
Calories: 190 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Saturday February 27th 2021
1.058
1.010
6.4%
22.6
5.5
5.2
106.84
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
28 lb German - Floor-Malted Bohemian Pilsner28 lb Floor-Malted Bohemian Pilsner $ 0.16 / oz
$ 71.68 		38 1.8 79.4%
6 lb Munich - Light 10L6 lb Munich - Light 10L 33 10 17%
20 oz American - Carapils (Dextrine Malt)20 oz Carapils (Dextrine Malt) $ 0.16 / oz
$ 3.20 		33 1.8 3.5%
35.25 lbs / $ 74.88
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz BSG - Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops $ 2.99 / oz
$ 2.99 		Pellet 2.7 Boil at 212 °F 60 min 3.22 25%
1 oz Artisan - Perle1 oz Perle Hops $ 2.99 / oz
$ 2.99 		Pellet 7.1 Boil at 212 °F 60 min 8.47 25%
1 oz BSG - Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops $ 2.99 / oz
$ 2.99 		Pellet 2.7 Boil at 212 °F 30 min 3.01 25%
1 oz Artisan - Perle1 oz Perle Hops $ 2.99 / oz
$ 2.99 		Pellet 7.1 Boil at 212 °F 30 min 7.91 25%
4 oz / $ 11.96
 
Other Ingredients
Amount Name Cost Type Use Time
21.21 ml Lactic acid Water Agt Mash 1 hr.
0.05 ml Lactic acid Water Agt Sparge 1 hr.
3 each Whirlfloc Fining Boil 15 min.
6.66 g Yeast Nutrient Other Boil 15 min.
 
Yeast
White Labs - Mexican Lager Yeast WLP940
Amount:
20 Each
Cost:
$ 1.00 / each
$ 20.00
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 1378 B cells required
$ 20.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.44 psi       Temp: 40 °F       CO2 Level: 2.7 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
no salt additions - only lactic acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.47 gal First Sacc Rest Strike 155 °F 144 °F 30 min
1/2 the mash decoction Decoction 144 °F 160 °F 5 min
decoction boil Decoction 160 °F 212 °F 20 min
decoction mixed back in with mash Infusion 152 °F 158 °F 30 min
bring to temp Vorlauf 158 °F 165 °F 5 min
10.96 gal Sparge 168 °F 168 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 64 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 19.4 gal (77.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 7.4 gal (29.6 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 16.04 gal (64.16 qt). Suggest reducing strike water volume to 9.18 gal (36.72 qt) and adding 4.04 gal (16.16 qt) sparge/top-off. 13.22 52.9  
Strike water volume at mash thickness of 1.5 qt/lb 13.22 52.9  
Mash volume with grains 16.04 64.2  
Grain absorption losses -4.41 -17.6  
Remaining sparge water volume (equipment estimates 10.84 g | 43.4 qt) 13.44 53.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 19.4 g | 77.6 qt) 22 88  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 17 g | 68 qt) 19 76  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 19 g | 76 qt) 17 68  
Total: 26.66 106.6
Equipment Profile Used: System Default
 
Notes

Mash Schedule:
Mash at 144 for 30 minutes
Decoction with 50% of grain at 160 and hold for 5 minutes
Bring decoction to boil and hold for 20 minutes
Add decoction to main mash for the next rest at 158 hold 30 minutes

Boil:
Pre Boil Gravity 1.057
Post Boil Gravity 1.066
Original Gravity 1.066

Fermentation:
Using harvested yeast from Mexican Cervesa
Start fermentation at 50 hold 5 days
Raise temp +1*/Day for 5 Days

Last Updated and Sharing
 
337
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-04-02 21:41 UTC