Dortmunder Export - Das Bier - 103.042019 - Recipe

Dortmunder Export - Das Bier - 103.042019

All Grain Recipe

Submitted By: FoggyBottomBrewhaus (Shared)
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Batch Size: 5.50 gal	Style: German Helles Exportbier ( 5C)
Boil Size: 7.25 gal	Style Guide: BJCP 2015
Color: 5.5 SRM	Equipment: 10g Pot All Grain
Bitterness: 25.5 IBUs	Boil Time: 30 min
Est OG: 1.050 (12.4° P)	Mash Profile: 10 g Cooler - SI Batch Sparge
Est FG: 1.012 SG (3.0° P)	Fermentation: Ale, Two Stage
ABV: 5.1%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8 lbs	Pilsner (Weyermann) (1.7 SRM)	Grain	1
2 lbs	Munich 10L (Briess) (10.0 SRM)	Grain	2
2.00 oz	Melanoidin (Weyermann) (30.0 SRM)	Grain	3
2.00 oz	Victory Malt (25.0 SRM)	Grain	4
2.50 oz	Hallertauer Mittelfrueh [2.7%] - Boil 60 min	Hops	5
0.50 tsp	Yeast Nutrient (Boil 15 min)	Misc	6
0.50 tsp	Irish Moss (Boil 10 min)	Misc	7
0.75 oz	Hallertauer Mittelfrueh [2.7%] - Boil 10 min	Hops	8
0.75 oz	Hallertauer Mittelfrueh [2.7%] - Boil 0 min	Hops	9
4.0 pkgs	Saflager Lager (DCL/Fermentis #W-34/70)	Yeast	10
1.10 tbsp	Biofine Clear (Secondary 7 days)	Misc	11

Notes

using big kettle mash pH = 5.35 (check) first runnings - 5 1/16" = 3.35g @ 1078 @ 78* = 1080 (268)pts second runnings - 6 = 4g @ 1020 @ 82* = 1022 (88)pts pre boil 11 1/16" = 7.35g @ 1049 @ 80* = 1051 (375)pts original gravity 5 gal @ 1048???? Not sure how this makes sense but that’s what the hydrometer reads chilled wort to ~60* with the jaded scylla ferment @ 54* for 3 days after signs of active fermentation Low krausen within 24 hours Low head with a mix of white fluff and hops/trub/dead yeast mixed in. Rolling steady and strong for 3 days, started slowing on Wednesday 04/24 04/25 ramp up to 59* for 5 days 04/30 ramp to 66* (in two stages 63/66)for a few days gravity was 1011+ 05-01 gravity @ 1010+ 05-03 gravity 1010 05-05 Kegging at 1010+ Check gravity then cold crash with gelatin or biofine. Burst carb overnight @ 30 then turn down to psi for 2.6 vol.

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