East Kingston Dortmunder
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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02-D European Light Lager, Dortmunder Export
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Min OG:
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1.050
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Max OG:
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1.060
|
|
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Min IBU:
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23
|
Max IBU:
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30
|
|
|
Min Clr:
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4
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Max Clr:
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6
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Color in SRM, Lovibond
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|
Batch Size (Gal):
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16.00
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Wort Size (Gal):
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16.00
|
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Total Grain (Lbs):
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31.20
|
|
|
|
Anticipated OG:
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1.055
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Plato:
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13.6
|
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Anticipated SRM:
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4.7
|
|
|
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Anticipated IBU:
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25.3
|
|
|
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Brewhouse Efficiency:
|
75
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%
|
|
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Wort Boil Time:
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90
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Minutes
|
|
|
Evaporation Rate:
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15.00
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Percent Per Hour
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|
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Pre-Boil Wort Size:
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20.65
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Gal
|
|
|
Pre-Boil Gravity:
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1.043
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SG
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10.7 Plato
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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
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%
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Amount
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Name
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Origin
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Potential
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SRM
|
|
79.5
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24.80 lbs.
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Pilsener
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Germany
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1.038
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2
|
|
17.9
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5.60 lbs.
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Munich Malt
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Germany
|
1.037
|
8
|
|
2.6
|
0.80 lbs.
|
Carahell Light Malt
|
Germany
|
1.037
|
3
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Potential represented as SG per pound per gallon.
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Amount
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Name
|
Form
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Alpha
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IBU
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Boil Time
|
|
1.98 oz.
|
Hallertau Northern Brewer
|
Whole
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8.50
|
25.3
|
90 min
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WYeast 2308 Munich Lager
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Profile:
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|
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Profile known for:
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|
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Calcium(Ca):
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0.0 ppm
|
|
Magnesium(Mg):
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0.0 ppm
|
|
Sodium(Na):
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0.0 ppm
|
|
Sulfate(SO4):
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0.0 ppm
|
|
Chloride(Cl):
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0.0 ppm
|
|
biCarbonate(HCO3):
|
0.0 ppm
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|
pH:
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0.00
|
|
Mash Type:
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Single Step
|
|
|
Grain Lbs:
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31.20
|
|
|
Water Qts:
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10.73
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Before Additional Infusions
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|
Water Gal:
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2.68
|
Before Additional Infusions
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|
Qts Water Per Lbs Grain:
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0.34
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Before Additional Infusions
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|
Rest
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Temp
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Time
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|
Saccharification Rest:
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15
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90 Min
|
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Mash-out Rest:
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160
|
10 Min
|
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Sparge:
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170
|
70 Min
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Total Mash Volume Gal: 5.28 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |