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Dortmunder 13°BLG Browamator

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 80 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 26.4 liter(s)
    Boil size
  • 5 %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 85 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 19.6 liter(s)
    Mash size
  • 24.5 liter(s)
    Total mash volume

Steps

Temp Time
50 C 20 min
67 C 50 min
76 C 10 min

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Fermentables

14.5 BLG
6% ABV
4.5 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pilzneński 3.7 kg 75.5% 80.5 % 3
Grain Weyermann - Monachijski II 0.6 kg 12.2% 78 % 23
Grain Weyermann - Carapils 0.6 kg 12.2% 78 % 4
Sum 4.9 kg

Hops

31 IBU

Bitterness ratio 0.53 Bitter

Use for Name Amount Time Alpha acid
Boil Comet 30 g 60 min 8.3 %
Boil Liberty 10 g 20 min 4.5 %
Aroma (end of boil) Liberty 20 g 5 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
Fermentis Saflager S-23 Lager Dry 23 g Fermentis

Extras

Type Name Amount Use for Time
Water Agent Kwas fosforowy 75% 20 g Mash 80 min
Fining Mech irlandzki 5 g Boil 10 min

Notes

  • Klarstein Braucheld 45
    woda źródlana Saguaro 5l
    składniki mineralne: 474,36mg/l
    ANIONY:
    wodorowęglanowy HCO-3: 238,00
    siarczanowy SO2-4: 84,77
    chlorkowy Cl-:20,20
    Fluorkowy F-: 0,05
    KATIONY:
    potasowy K+: 0,90
    sodowy Na+: 6,90
    magnezowy: Mg2+: 14,58
    wapniowy Ca2+: 94,19

    Kwas fosforowy - ilość to w rzeczywistości ml nie g, dodanie do wody do wysładzania. 10ml zacieranie, 10ml wysładzanie
    Dec 27, 2019, 9:41 AM

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