Dortmunder - Beer Recipe - Brewer's Friend

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Dortmunder

186 calories 19.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Dortmunder Export
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 73% (brew house)
Rating:
4.00 (1 Review)

No Chill: 10 minute extended hop boil time
Calories: 186 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Sunday October 27th 2013
1.056
1.015
5.3%
38.8
5.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb German - Pilsner7 lb Pilsner 38 1.6 62.9%
4 lb German - Munich Light4 lb Munich Light 37 6 36%
2 oz German - Melanoidin2 oz Melanoidin 37 25 1.1%
11.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Domestic Hallertau1.5 oz Domestic Hallertau Hops Pellet 4.7 Boil 60 min 27.34 50%
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 4.7 Boil 20 min 6.78 16.7%
1 oz Spalt1 oz Spalt Hops Pellet 3.2 Boil 1 min 4.7 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish moss Fining Boil 15 min.
0.50 tsp Yeast nutrient Other Boil 10 min.
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
48 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 431 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: CO2       Amount: 15lbs       CO2 Level: 3 Volumes
 
Target Water Profile
Dortmund (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
250 20 10 100 300 340
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sacch rest Infusion -- 155 °F 60 min
Mash Out Decoction -- 168 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.48 13.9  
Mash volume with grains 4.37 17.5  
Grain absorption losses -1.39 -5.6  
Remaining sparge water volume (equipment estimates 6.03 g | 24.1 qt) 5.66 22.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.86 g | 31.5 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.14 36.6
Equipment Profile Used: System Default
 
Notes

Boiled 6qt wort to 5qt, added to boil
Fermented at 50 to 1.020, then allowed temp to free rise to 60 for diacetyl rest.

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  • Last Updated: 2015-06-15 00:14 UTC