Pseudo-Dortmunder Beer Recipe | BIAB Belgian Blond Ale by Viking Fyr | Brewer's Friend
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Pseudo-Dortmunder

220 calories 23.7 g 12 oz
Beer Stats
Method: BIAB
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.29 gallons
Post Boil Size: 5.54 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Didrik Willadssen
Calories: 220 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
Created: Wednesday November 18th 2020
1.066
1.018
6.3%
32.0
6.2
5.5
23.75
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb Viking - Pilsner Malt10.5 lb Pilsner Malt 1.20 / lb
12.59
37 1.9 72.4%
2.50 lb Viking - Munich Dark Malt2.5 lb Munich Dark Malt 1.30 / lb
3.25
33 8.5 17.2%
1.50 lb Viking - Dextrine Malt1.5 lb Dextrine Malt 33 1.8 10.3%
14.50 lbs / 15.83
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
27 g Artisan - Perle27 g Perle Hops 2.00 / oz
1.90
Pellet 7.1 Boil 60 min 21.68 29.3%
22 g Artisan - Perle22 g Perle Hops 2.00 / oz
1.55
Pellet 7.1 Boil 10 min 6.4 23.9%
43 g Artisan - Spalt43 g Spalt Hops 2.00 / oz
3.03
Pellet 4 Boil 5 min 3.88 46.7%
92 g / 6.47
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Strike 150 °F 150 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tbsp Lactic acid 1.25 / oz
0.31
Water Agt Mash 0 min.
12 g Wyeast - Beer Nutrient 2.33 / oz
0.98
Water Agt Boil 15 min.
0.50 each whirlfloc 0.30 / each
0.15
Water Agt Boil 15 min.
1.45
 
Yeast
Kveikshop.no - Hornindal
Amount:
3 Grams
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
80 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Farmhouse pitch: 30°C
Typical range: 20-35°C
Max growth temperature: 42°C
Bacteria: Yes

Give the yeast plenty of nutrients, either by producing a high gravity wort (OG >1.050), or by adding yeast nutrients for worts of lower gravity (OG <1.050).
Go easy on the bittering hops. Rapid kveik fermentations gives the beer a lower pH compared to other brewers yeasts, which can accentuate hop bitterness and make the beer astringent. For this reason it is often a good idea to shoot for a slightly higher terminal pH.
I also recommend using the same pitching temperatures as that of the original farmhouse brewers. This is the temperature denoted by ‘farmhouse pitch’ on the yeast packet.
Make a starter, and pitch about a teaspoon or more from the slurry. This will ensure your yeast is healthy, which makes for better fermentation performance.
Ferment at the temperature that the farmhouse brewers use for best results. This temperature is denoted by ‘farmhouse pitch’ on the yeast packets.

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  • Public: Yup, Shared
  • Last Updated: 2020-11-18 23:27 UTC
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