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Dortmunder Export

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redbeerman:
Anyone have any recipes?  Here's what I have so far.  Please note that it Weyermann light Munich which is 6L.

Tidewater Export
Dortmunder Export

 
Batch Size: 5.20 gal

Boil Size: 7.00 gal
Boil Time: 90 min  Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal) for 5 gallon batch 
Brewhouse Efficiency: 75.00

Ingredients
 
Amount Item Type % or IBU
5.00 lb Munich Malt (6.0 SRM) Grain 50.00 %
5.00 lb Pilsner (2 Row) Bel (1.7 SRM) Grain 50.00 %
0.50 oz Magnum [12.00 %] (60 min) Hops 20.2 IBU
1.00 oz Mt. Hood [6.00 %] (15 min) Hops 9.0 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc 
1 Pkgs SafLager 34/70 Weihenstephan (DCL Yeast #S-34/70) [Starter 450 ml] [Cultured] Yeast-Lager 

 
Beer Profile
 
Est Original Gravity: 1.054 SG
 Measured Original Gravity: 1.054 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.27 %  Actual Alcohol by Vol: 5.21 %
Bitterness: 29.2 IBU Calories: 241 cal/pint
Est Color: 5.9 SRM
 
 

blatz:
this is one of my favorite house recipes.  dead ringer for Great Lakes if you've had:

http://wiki.homebrewersassociation.org/BlatzDortmunderGold

I like the looks of what you've got, though that's a lot of munich for my tastes for this style.

summy:
I've made Tasty McDole's Dortmunder and it was freakin' awesome.  We just kicked it this past weekend and my wife is already bugging me to do another batch.  Will probably do a 10 gallon batch this time.  Don't have the recipe at the moment, but will find it later if you want it.

Thirsty_Monk:

--- Quote from: summy on February 02, 2010, 05:50:02 PM --- Don't have the recipe at the moment, but will find it later if you want it.

--- End quote ---
Yes please.

summy:
Tasty's Dortmunder

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

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 (Gal):         6.00    Wort Size (Gal):    6.00
Total Grain (Lbs):       12.62
Anticipated OG:          1.050    Plato:             12.36
Anticipated SRM:           4.3
Anticipated IBU:          23.5
Brewhouse Efficiency:       65 %
Wort Boil Time:             90    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:      10.00    Percent Per Hour
Pre-Boil Wort Size:    7.06    Gal
Pre-Boil Gravity:      1.042    SG          10.57  Plato

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    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  0.75 oz.    Santium                           Pellet   6.00  18.5  60 min.
  2.00 oz.    Hallertauer                       Plug     4.00   5.1  2 min.


Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  1.00 Tsp    Wyeast Nutrient Mix            Other     15 Min.(boil)
  1.00 Unit(s)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 :     143  Time:  10
Saccharification Rest Temp : 151  Time:  30
Mash-out Rest Temp :         170  Time:  15
Sparge Temp :                170  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 55*.

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

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