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Neu Saltz Dortmunder

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Batch size

  • 27 liter(s)
    Expected quantity of finished beer
  • 75 min
    Boil time
  • 9 %/h
    Evaporation rate
  • 35.2 liter(s)
    Boil size
  • 12 %
    Boil loss
  • 13.6
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • --- %
    Dry hopping loss

Mash information

  • 93 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 23.3 liter(s)
    Mash size
  • 29.9 liter(s)
    Total mash volume

Steps

Temp Time
50 C 20 min
66 C 45 min
76 C 10 min

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Fermentables

15 BLG
6.2% ABV
5.3 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pilsner Malt 4.5 kg 67.7% 81 % 5
Grain Monachijski typ II 20-25 EBC Weyermann 1.5 kg 22.6% 80 % 20
Grain Weyermann pszeniczny jasny 0.2 kg 3% 80 % 5
Grain Weyermann - Carapils 0.3 kg 4.5% 78 % 4
Grain zakwaszajacy 0.15 kg 2.3% --- % ---
Sum 6.65 kg

Hops

28 IBU

Bitterness ratio 0.46 Balanced

Use for Name Amount Time Alpha acid
Boil Magnum 20 g 70 min 13.5 %
Boil hallertau mittelfruch 30 g 25 min 4.5 %
Boil hallertau mittelfruch 20 g 5 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
Saflager S-23 Lager Slant 200 ml arktos

Extras

Type Name Amount Use for Time
Fining mech irlandzki 6 g Boil 15 min

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