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Dortmunder malty
Dortmunder Export • Partial Mash • 5 gal
Malty at first, with a nice hop finish.
October 13, 2001 pm 05:28pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 2 lbs
German 2-row Pils
German 2-row Pils
- 2 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 1/4 lbs
German Dark Crystal
German Dark Crystal
- 3 5/16 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 7/16 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1 oz
Hallertauer Tradition - 5.0 AA% pellets; boiled 60 min
Hallertauer Tradition
Fine, 'Noble'.
- 1/2 oz
Mt. Hood - 5.0 AA% pellets; boiled 15 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 1/2 oz
Chinook - 13.0 AA% pellets; boiled 1 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
-
White Labs WLP920 Old Bavarian Lager
White Labs WLP920 Old Bavarian Lager
From Southern Germany, this yeast finishes malty with a slight ester profile. Use in beers such as Oktoberfest, Bock, and Dark Lagers.
Notes
Single infusion mash. This beer has a malty front with a nice hop finish. The finish is longer with harder water. I had to mix in some bottled water to make this excellent beer.
Style (BJCP)
Category: 1 - Light Lager
Subcategory: E - Dortmunder Export
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.053 | 1.048 - 1.056 |  |
| Terminal Gravity: | 1.010 | 1.010 - 1.015 | |
| Color: | 6.6 SRM | 4 - 6 | |
| Alcohol: | 5.8% ABV | 4.8% - 6% | |
| Bitterness: | 28.4 IBU | 23 - 30 | |
Discussion
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