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Dortmund lager

Method: All Grain
Style: German Helles Exportbier
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Tom Buchanan
Calories: 152 calories (Per 330ml)
Carbs: 13.4 g (Per 330ml)

Created: Friday January 16th 2026

Original Gravity:

1.050

Final Gravity:

1.009

ABV (standard):

5.5%

IBU (tinseth):

32.0

SRM (morey):

4.2

Mash pH

5.9

Cost $

n/a

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Fermenting Now

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Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.80 kg	German - Bohemian Pilsner3.8 kg German - Bohemian Pilsner	38	1.9	79.2%
650 g	Crisp Malting - Vienna Malt650 g Vienna Malt	36.8	3.3	13.5%
350 g	Munich350 g Munich	37	6	7.3%
4,800 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Hallertau Tradition (Germany)20 g Hallertau Tradition (Germany) Hops	Pellet	6	Boil	60 min	16.27	33.3%
20 g	Hallertau Tradition (Germany)20 g Hallertau Tradition (Germany) Hops	Pellet	6	Boil	30 min	12.51	33.3%
20 g	Hallertau Tradition (Germany)20 g Hallertau Tradition (Germany) Hops	Pellet	6	Boil	5 min	3.24	33.3%
60 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
60 g	Hallertau Tradition (Germany) (Pellet)		32.02	99.9%
60 g / $ 0.00

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	1 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	9 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 91 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Dortmund (historic and decarbonated)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
155	23	10	100	300	53
Additions per 10 L (recap) Gypsum (CaSO₄·2H₂O): 0.9 g Calcium Chloride (CaCl₂·2H₂O): 0.7 g Epsom Salt (MgSO₄·7H₂O): 0.4 g Table Salt (NaCl): 0.2 g Strike Water Additions (12 L) Multiply each by 1.2: Gypsum: 1.08 g Calcium Chloride: 0.84 g Epsom Salt: 0.48 g Table Salt: 0.24 g 4ml lactic acid Sparge Water Additions (23.5 L) Multiply each by 2.35: Gypsum: 2.12 g Calcium Chloride: 1.65 g Epsom Salt: 0.94 g Table Salt: 0.47 g 2 ml lactic acid (to stop tannin extraction)
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

214

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Brews

Public: Yup, Shared
Last Updated: 2026-01-16 17:28 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Other Brewers Who Brewed This Recipe:

Eoghan Hyland

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Dortmund lager

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