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Expat Export System


Details

Beer Style
1E Dortmunder Export (BJCP)
Brewing Method
All grain 
Brew Type
Lager 
Recipe Efficiency
70%
Recipe Volume
5 gal 
Boil Volume
7 gal 
Boil Time
90 min 
Maximum Extract
475.6 points
Potential Extract
332.9 points (70% from recipe)
Anticipated OG
1.067 SG
Boil SG
1.048 SG (at start of boil)
Anticipated Color
7.8 SRM     
Estimated IBU
25.7 IBU
Estimated FG
1.017 SG
Estimated Alcohol
6.5 %abv
Mash
60 m @ 152.6 tempF

Style Compliance

1E Dortmunder Export
Original Gravity
1.048-1.056 SG
Final Gravity
1.010-1.015 SG
Alcohol
4.8-6.0 %abv
Bitterness
23.0-30.0 IBU
Color
4.0-6.0 SRM
 
OG
1.067 SG High
FG
1.017 SG High
Alcohol
6.5 %abv High
Bitterness
25.7 IBU
Color
7.8 SRM High
Overall Compliance: 20.0%

Fermentables

Name Amount Color Potential % Grist
Gambrinus Pilsner Malt 8.5 lbs 1.5 °L 38 ppg 67.3 %
Gambrinus Munich Light 4 lbs 10.0 °L 37 ppg 31.7 %
Weyermann Melanoidin 2 oz 28.0 °L 37 ppg 1.0 %
Totals 12.6 lbs 475.6 points 100%

Fermentables

Name: Gambrinus Pilsner Malt
Amount: 8.5 lbs
Color: 1.5 °L
Potential: 38 ppg
% Grist67.3 %
Name: Gambrinus Munich Light
Amount: 4 lbs
Color: 10.0 °L
Potential: 37 ppg
% Grist31.7 %
Name: Weyermann Melanoidin
Amount: 2 oz
Color: 28.0 °L
Potential: 37 ppg
% Grist1.0 %
Totals
Amount: 12.6 lbs
Potential: 475.6 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Hallertauer 1.70 oz @ 4.0 %AA (6.8 AAU) 24.3 (33.3 %) Boil 60 min
Hallertauer 0.50 oz @ 4.0 %AA (2.0 AAU) 1.4 (6.6 %) Boil 5 min
Hallertauer 0.50 oz @ 4.0 %AA (2.0 AAU) 0.0 (0.0 %) Boil 0 min
Totals 2.7 oz
Hop: Hallertauer
Amount: 1.7 oz
%AA: 4.0
When: Boil
Time: 60 min
Hop: Hallertauer
Amount: 0.5 oz
%AA: 4.0
When: Boil
Time: 5 min
Hop: Hallertauer
Amount: 0.5 oz
%AA: 4.0
When: Boil
Time: 0 min
Totals
Amount: 2.7 oz

Yeast

Name Attenuation When
Wyeast 2124 Bohemian Lager 75 % Primary
Name: Wyeast 2124 Bohemian Lager
Attenuation: 75 %
When: Primary
 
 
 
Recipe Source: Brewing Classic Styles: Zainasheff, Jamil; Palmer, John J.