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Neusalz Dortmunder 23

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Batch size

  • 27 liter(s)
    Expected quantity of finished beer
  • 75 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 37.4 liter(s)
    Boil size
  • 18 %
    Boil loss
  • 10.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 90 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 19.6 liter(s)
    Mash size
  • 25.2 liter(s)
    Total mash volume

Steps

Temp Time
50 C 20 min
67 C 45 min
76 C 5 min

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Fermentables

11.7 BLG
4.7% ABV
4.7 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pilsner Malt 4.2 kg 75% 81 % 4
Grain Monachijski typ II 20-25 EBC Weyermann 0.8 kg 14.3% 80 % 20
Grain Carahell 0.6 kg 10.7% 77 % 26
Sum 5.6 kg

Hops

38 IBU

Bitterness ratio 0.81 Very bitter

Use for Name Amount Time Alpha acid
Boil Summit 25 g 60 min 15.8 %
Boil Liberty 20 g 20 min 5 %
Boil Liberty 30 g 5 min 5 %

Yeasts

Name Type Form Amount Laboratory
Saflager S-23 Lager Dry 11.5 g Fermentis Division of S.I.Lesaffre

Extras

Type Name Amount Use for Time
Water Agent gips 15 g Mash 0 min

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