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#168 Dortmunder

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Batch size

  • 16 liter(s)
    Expected quantity of finished beer
  • 80 min
    Boil time
  • 16 %/h
    Evaporation rate
  • 22.1 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.5
    Pre-boil gravity BLG
  • 4 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 65 %
    Mash efficiency
  • 4.5 liter(s) / kg
    Liquor-to-grist ratio
  • 20.6 liter(s)
    Mash size
  • 25.1 liter(s)
    Total mash volume

Steps

Temp Time
66 C 55 min
72 C 10 min
77 C 5 min

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Fermentables

12.9 BLG
5.2% ABV
5 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner malt 4 kg 87.5% 82 % 4
Grain Weyermann - Carapils 0.3 kg 6.6% 78 % 4
Grain Strzegom Monachijski typ II 0.12 kg 2.6% 79 % 22
Grain Abbey Malt Weyermann 0.15 kg 3.3% 75 % 45
Sum 4.57 kg

Hops

26 IBU

Bitterness ratio 0.5 Bitter

Use for Name Amount Time Alpha acid
Boil Diamant 18 g 30 min 4.2 %
Aroma (end of boil) Diamant 50 g 1 min 4.2 %
Boil Izabella 16.5 g 60 min 7.6 %

Yeasts

Name Type Form Amount Laboratory
Lallemand Diamond Lager Lager Dry 11 g Lallemand

Extras

Type Name Amount Use for Time
Fining WhirlFloc 1.3 g Boil 12 min
Other Pożywka dla drożdży 1.5 g Boil 10 min
Other Witamina C 1.85 g Secondary 7 day(s)

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