Dormunder Export - Beer Recipe - Brewer's Friend

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Dormunder Export

182 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: Dortmunder Export
Boil Time: 90 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Post Boil Size: 10.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Cypress Brewing
Calories: 182 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Sunday September 22nd 2019
1.055
1.014
5.3%
27.4
5.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb German - Munich Light7 lb Munich Light 37 6 34.1%
10 lb German - Pilsner10 lb Pilsner 38 1.6 48.8%
3 lb American - Pale 2-Row3 lb Pale 2-Row 37 1.8 14.6%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 2.4%
20.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Mount Hood1 oz Mount Hood Hops Pellet 5.5 First Wort 60 min 11.96 20%
1 oz Liberty1 oz Liberty Hops Pellet 4.9 Boil 15 min 4.49 20%
3 oz Vanguard3 oz Vanguard Hops Pellet 5.1 Whirlpool at 160 °F 20 min 10.91 60%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Chalk Water Agt Mash 1 hr.
15 g Chalk Water Agt Sparge 1 hr.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Calcium Chloride (anhydrous) Water Agt Sparge 1 hr.
5 g Epsom Salt Water Agt Mash 1 hr.
6 g Epsom Salt Water Agt Sparge 1 hr.
13 g Gypsum Water Agt Mash 1 hr.
15 g Gypsum Water Agt Sparge 1 hr.
2 g Magnesium Chloride Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Sparge 1 hr.
3.75 ml Lactic acid Water Agt Mash 1 hr.
9 ml Lactic acid Water Agt Sparge 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - L17 Harvest
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
Yes
Fermentation Temp:
55 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 405 B cells required
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:
55 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 405 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 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
6.2 gal Infusion -- 149 °F 70 min
8.8 gal Sparge to final boil volume Fly Sparge -- 170 °F 30 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.83 gal (51.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.82 gal (3.3 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 6.41 25.6  
Mash volume with grains (equipment estimates 7.93 g | 31.7 qt) 8.05 32.2  
Grain absorption losses -2.56 -10.3  
Remaining sparge water volume (equipment estimates 9.23 g | 36.9 qt) 8.41 33.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.83 g | 51.3 qt) 12 48  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 10.5 42  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Top off amount 0.11 0.5  
Going into fermentor 10.5 42  
Total: 14.81 59.3
Equipment Profile Used: System Default
"Dormunder Export" Dortmunder Export beer recipe by Cypress Brewing. All Grain, ABV 5.29%, IBU 27.36, SRM 5.22, Fermentables: (Munich Light, Pilsner, Pale 2-Row, Acidulated Malt) Hops: (Mount Hood, Liberty, Vanguard) Other: (Chalk, Calcium Chloride (dihydrate), Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Magnesium Chloride, Baking Soda, Lactic acid, Table Salt)
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  • Last Updated: 2019-10-26 08:58 UTC