German Exportbier
BJCP 2015 – 05C

Statistics

Fermentables

Amount Fermentable %
17.00 pounds Pilsner (Weyermann) 81.3%
2.25 pounds Carafoam (Weyermann) 10.8%
1.25 pounds Carahell (Weyermann) 6%
0.40 pounds Acidulated (Weyermann) 1.9%
20.90 pounds Total Fermentable Weight 100%

Hops

Amount Hop Time Use Form AA
1.00 ouncesTettnanger90 minutesFirst WortPellets4.5%
1.00 ouncesPerle60 minutesBoilPellets8.0%
1.00 ouncesTettnanger20 minutesBoilPellets4.5%
1.00 ouncesTettnanger5 minutesBoilPellets4.5%
4.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Form
SaflagerFermentisW-34/70Dry

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Mash Profile Single Infusion Mash, Medium Bodied Beer, No Mash Out

Mash Steps

# Name Time Temp.
1Mash InInfusion60 minutes154° F

Fermentation and Aging

Primary:
14 days @ 54° F
Secondary:
2 days @ 65° F
Age:
30 days @ 32° F

Special Procedures

Mash water volume: 7.5 gallons

Sparge water volume: 9.0 gallons

Shooting for the "yellow dry" water profile - Dortmunder's water is very hard and the brewers there, historically, reduced the minerals in the brewing water.

  • Gypsum: 4.5g mash; 5.4g sparge
  • CaCl: 2.5g mash; 3.3g sparge
  • Epsom: 3.4g mash; 4.1g sparge