Brewing a Dortmunder Lager | Dortmunder Beer Recipe!
This was our second year brewing a Dortmunder for the National Homebrew Competition, using a recipe created by Mike "Tasty" McDole. The recipe was given to us by Tasty's son Lee, and we're excited to walk you through this year's brew and offer up the recipe below. If you've never brewed this style, you really should consider giving it a go, we think you'll love it!
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The Recipe - Tasty's Treats - 5.5% ABV
German Helles Exportbier
Author: Mike "Tasty" McDole
Type: All Grain
IBU : 19 (Tinseth)
BU/GU : 0.34
Color : 5 SRM
Carbonation : 2.4 CO2-vol
Pre-Boil Gravity : 1.049
Original Gravity : 1.055
Final Gravity : 1.013
Fermentables (12 lb 8 oz)
6 lb - Pilsner 2.1 °L (48%)
2 lb - Brewer's Malt, 2-Row, Premium 2 °L (16%)
2 lb - Munich 8.1 °L (16%)
2 lb - Wheat Flaked 1.7 °L (16%)
8 oz - Carapils 1.5 °L (4%)
Hops (3 oz)
60 min - 1 oz - Santiam - 6% (18 IBU)
1 min - 2 oz - Hallertau - 4.5% (1 IBU)
Miscellaneous
Mash - 2.3 g - Calcium Chloride (CaCl2)
Mash - 4.37 g - Epsom Salt (MgSO4)
Mash - 8.44 g - Gypsum (CaSO4)
Sparge - 0.81 g - Calcium Chloride (CaCl2)
Sparge - 1.53 g - Epsom Salt (MgSO4)
Sparge - 2.96 g - Gypsum (CaSO4)
BrewZilla / RoboBrew 35L
Batch Size : 6.25 gal
Boil Size : 7.58 gal
Post-Boil Vol : 6.79 gal
Mash Water : 6.28 gal
Sparge Water : 2.2 gal
Boil Time : 60 min
Total Water : 8.47 gal
Brewhouse Efficiency: 75%
Mash Efficiency: 78.1%
Mash Profile
Tasty's Dortmunder Step Mash
143 °F - 10 min - Temperature
151 °F - 30 min - Temperature
170 °F - 15 min - Temperature
Water Profile
Reverse Osmosis Water (Tasty's Dortmunder)
Ca 110 Mg 18 Na 8 Cl 51 SO 271
SO/Cl ratio: 5.3
Mash pH: 5.34
Yeast
White Labs Yeast WLP833 German Bock Lager