Blatz Dortmunder Gold
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Recipe: Blatz Dortmunder
Brewer: Paul Blatz
Asst Brewer:
Style: Dortmunder Export
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
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Batch Size: 12.00 gal
Boil Size: 14.08 gal
Estimated OG: 1.053 SG
Estimated Color: 4.4 SRM
Estimated IBU: 25.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes
Ingredients:
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Amount Item Type % or IBU
19.00 lb Pilsner (2 Row) Ger (1.8 SRM) Grain 82.16 %
2.00 lb Carafoam (2.0 SRM) Grain 8.65 %
2.00 lb Munich Malt - 10L (8.3 SRM) Grain 8.65 %
0.13 lb Melanoiden Malt (20.0 SRM) Grain 0.54 %
1.15 oz Magnum [14.20 %] (60 min) Hops 22.0 IBU
1.00 oz Tettnang [4.90 %] (15 min) Hops 3.3 IBU
1.00 oz Tettnang [4.90 %] (1 min) Hops 0.3 IBU
4.00 gm Chalk (Mash 60.0 min) Misc
7.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs German Lager (White Labs #WLP830) Yeast-Lager
Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 23.13 lb
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Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 40.00 qt of water at 159.3 F 151.0 F
Notes:
90 Min boil, pitch at 45-46, ferment at 48df, lager at least 2 weeks, 4 is best.
I use strictly Best Malz malts.
I sometimes use German Tett, but believe it or not, US Tett seems to work best, if nothing more than fresher quality. Here is the water profile that the additions above turn my filtered tap water into:
Water profile:
Ca 107
Mg 4
Na 21
Cl 70
SO4 115
HCO3 67
RA 3