Dortmund This |
Type: All Grain | Date: 10/30/2004 |
Batch Size: 10.00 gal | Brewer: Jon Griffin |
| Boil Size: 12.55 gal | Asst Brewer: |
| Boil Time: 60 min | Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal) |
| Taste Rating(out of 50): 45.0 | Brewhouse Efficiency: 65.00 |
| Taste Notes: Awesome and very balanced even after only 1 month. |
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Ingredients |
| Amount | Item | Type | % or IBU |
|---|
| 17.00 lb | Pilsner (2 Row) France (1.8 SRM) | Grain | 73.91 % | | 3.00 lb | Cara-Pils/Dextrine (2.0 SRM) | Grain | 13.04 % | | 3.00 lb | Munich Malt (France) (9.0 SRM) | Grain | 13.04 % | | 1.50 oz | Pearle [7.30 %] (60 min) | Hops | 18.9 IBU | | 1.50 oz | Mt. Hood [5.70 %] (15 min) | Hops | 7.3 IBU | | 2.00 oz | Saaz [3.80 %] (0 min) (Aroma Hop-Steep) | Hops | - | | 0.25 tsp | Irish Moss (Boil 10.0 min) | Misc | |
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Beer Profile |
Est Original Gravity: 1.057 SG | Measured Original Gravity: 1.056 SG |
| Est Final Gravity: 1.015 SG | Measured Final Gravity: 1.014 SG |
| Estimated Alcohol by Vol: 5.50 % | Actual Alcohol by Vol: 5.48 % |
| Bitterness: 26.2 IBU | Calories: 250 cal/pint |
| Est Color: 5.3 SRM | Color: |
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Mash Profile |
| Mash Name: Double Infusion, Medium Body | Total Grain Weight: 23.00 lb |
| Sparge Water: 2.31 gal | Grain Temperature: 72.0 F |
| Sparge Temperature: 168.0 F | TunTemperature: 72.0 F |
| Adjust Temp for Equipment: FALSE | Mash PH: 5.4 PH |
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Double Infusion, Medium Body| Step Time | Name | Description | Step Temp |
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| 30 min | Protein Rest | Add 20.70 qt of water at 132.1 F | 122.0 F | | 30 min | Saccrification | Add 18.40 qt of water at 197.3 F | 154.0 F | | 10 min | Mash Out | Add 16.10 qt of water at 205.6 F | 168.0 F | |
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| Mash Notes: Double step infusion - for medium body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts. |
Carbonation and Storage |
| Carbonation Type: Dried Malt Extract | Volumes of CO2: 2.4 |
| Pressure/Weight: 10.6 oz | Carbonation Used: - |
| Keg/Bottling Temperature: 60.0 F | Age for: 28.0 days |
| Storage Temperature: 52.0 F | |
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Notes |
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