Beer Recipe of the Week: Tasty's Dortmunder

Tasty's Dortmunder

A ProMash Recipe Report

BJCP Style and Style Guidelines
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01-E Light Lager, Dortmunder Export

Min OG: 1.048 Max OG: 1.056
Min IBU: 23 Max IBU: 30
Min Clr: 4 Max Clr: 6 Color in SRM, Lovibond

Recipe Specifics

Batch size:	6.00 gallons
Wort size:	6.00 gallons
Total grain:	12.62 lbs
Anticipated OG:	1.050 (12.36 ºP)
Anticipated SRM:	4.3
Anticipated IBU:	23.5
Brewhouse efficiency:	65%
Wort boil time:	65 minutes

Pre-Boil Amounts

Evaporation rate:	10% per hour
Pre-boil wort size:	7.06 gallons
pre-boil gravity:	1.042 (10.57 ºP)

Formulas Used

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %

 

Grain/Extract/Sugar

%	Amount	Name	Origin	Potential	SRM
48.5	6.12 lbs	Pilsner malt	USA	1.037	0
15.8	2.00 lbs	Pale ale malt (Briess)	USA	1.037	4
15.8	2.00 lbs	Munich malt	Belgium	1.038	8
11.9	1.50 lbs	Flaked soft white wheat	USA	1.034	2
7.9	1.00 lbs	Cara-Pils dextrine malt	USA	1.033	2

Potential represented as SG per pound per gallon.

 

Hops

Amount	Name	Form	%AA	IBU	Boil Time
.75 oz	Santium	Pellet	6.00	18.5	60 minutes
2.00 oz	Hallertauer	Plug	4.00	5.1	2 minutes

 

Extras

Amount	Name	Type	Time
1.00 Tsp	Wyeast nutrient mix	Other	15 min. (boil)
1.00 Tablet	Whirlfloc	Fining	10 min. (boil)

 

Yeast

White Labs WLP833 Bock

 

Mash Schedule

Mash Type: Multi Step

Grain Lbs: 12.62
Water Qts: 17.00 - Before Additional Infusions
Water Gal: 4.25 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.35 - Before Additional Infusions

Acid Rest Temp: 0	Time: 0
Protein Rest Temp: 0	Time: 0
Intermediate Rest Temp: 143º	Time: 10
Saccharification Rest Temp: 151º	Time: 30
Mash-out Rest Temp: 170º	Time: 15
Sparge Temp: 170 º	Time: 45

Total Mash Volume Gal: 5.26 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

 

Notes

Scaled down from a 12 gallon recipe. Pitches cold at 55º.

Ferments at 55º
for 5-6 days, then slowly (1º/day) raisese temp to 64º(after about 2 weeks). Diacetyl rest at 70º for two days. Then rack to secondary and lager for 1 week to 8 weeks.

 

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