B.E.E.R. Dortmunder Export
Brewing my official B.E.E.R. brew today! Here is my recipe:
B.E.E.R. Dortmunder Export v3
5.6% / 13.3 °P
WarEra.io German/Swedish beer. Bit more color and malty taste, light on bitterness. Done with Swedish viking malt and German Weyermann Malt and all German hops.
Recipe by
Mad-Jam Brewery
All Grain
Brewly 40L + Max Volym
78.6% efficiency
Batch Volume: 42 L
Boil Time: 70 min
Mash Water: 30.92 L
Sparge Water: 23.35 L @ 77 °C
Total Water: 54.27 L
(50% diluted with 27.14 L Ängelholm/Distilled Water)
Boil Volume: 48.29 L
Pre-Boil Gravity: 1.050
Vitals
Original Gravity: 1.054
Final Gravity (Adv): 1.011
IBU (Tinseth): 20
BU/GU: 0.37
Color: 6.3 SRM
Mash
Strike Temp — 72.6 °C
Temperature — 67 °C — 45 min
Temperature — 72 °C — 15 min
Malts (9.2 kg)
6.1 kg (66.3%) — Viking Malt Pilsner — Grain — 2 SRM
1.6 kg (17.4%) — Viking Malt Vienna — Grain — 4.3 SRM
1 kg (10.9%) — Weyermann Munich II — Grain — 11.5 SRM
250 g (2.7%) — Weyermann Carahell — Grain — 13 SRM
150 g (1.6%) — Weyermann Melanoidin — Grain — 30 SRM
100 g (1.1%) — Weyermann Caramunich II — Grain — 63 SRM
Hops (106 g)
35 g (13 IBU) — Hallertau Perle 6% — Boil — 70 min
35 g (6 IBU) — Tettnang 3.5% — Boil — 30 min
18 g (1 IBU) — Hallertauer Mittelfrueh 4.3% — Boil — 5 min
18 g (0 IBU) — Hallertauer Mittelfrueh 4.3% — Aroma — 10 min hopstand
Miscs
4 g — Calcium Chloride (CaCl2) — Mash
2 g — Canning Salt (NaCl) — Mash
3 g — Epsom Salt (MgSO4) — Mash
2.5 g — Gypsum (CaSO4) — Mash
8 ml — Lactic Acid 80% — Mash
3.1 g — Calcium Chloride (CaCl2) — Sparge
1.51 g — Canning Salt (NaCl) — Sparge
2.3 g — Epsom Salt (MgSO4) — Sparge
1.9 g — Gypsum (CaSO4) — Sparge
3 ml — Lactic Acid 80% — Sparge
2 g — Wyeast Beer Nutrient Blend — Boil — 10 min
0.5 g — Pinnacle BrewBoost — Primary
Yeast
42 g — Angel Yeast Lager-BF27 81%
Fermentation
Ferment — 12 °C — 0.6 Bar — 7 days
Diacetyl Rest — 18 °C — 1 Bar — 2 days
Cold Crash — 0.5 °C — 1 Bar — 12 days
Water Profile
Ca2+ 68
Mg2+ 12
Na+ 36
Cl- 116
SO42- 90
HCO3- 45
Link to my recipe: