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Chuck's Dortmunder Export
Dortmunder Export • All Grain • 5 gal
Very close to Style. Cheers
October 19, 2001 pm 01:19pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 4.75 lbs
German 2-row Pils
German 2-row Pils
- 3 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1.75 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- 0.75 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 7/8 oz
Tettnanger - 5.6 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 7/8 oz
Hallertau - 3.1 AA% pellets; boiled 20 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 0.5 oz
Hallertau - 3.1 AA% whole; boiled 1 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 0.5 oz
Hallertau - 3.1 AA% pellets; added dry to secondary fermenter
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
- 0.25 tsp
Wyeast Nutrient - (omitted from calculations)
Wyeast Nutrient
-
Wyeast 1024 Belgian Ale
Wyeast 1024 Belgian Ale
Banana-estery. Clove-like phenolics. Intended for abbey beers.
Notes
2 step infusion mash: Dough in w/ 11 qts 135 deg water and perform a protein rest for 30 mins @ 122 deg. Add sufficient 200 deg water to raise temp to 152 deg and maintain that temp for 60 mins for a saccharification rest. Sparge w/ 4.5 gal 170 deg water. Total 90 min volume reducing boil w/Irish moss and yeast nutrient added at the last 15 mins. Pitch 1.5 qt yeast starter 24 hrs old @ high kruesen after cooling the wort to 70 deg. Primary fermentation @ 55 deg for 7-12 days in glass. Secondary fermentation for 4 weeks minimum @ 38 deg. Bottle w/ Corn sugar prime or pressure carbonate in corny keg and serve on tap after it is cold conditioned for one more week. Then you're finally ready to live it up! Enjoy.
Style (BJCP)
Category: 1 - Light Lager
Subcategory: E - Dortmunder Export
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.048 - 1.056 |  |
| Terminal Gravity: | 1.011 | 1.010 - 1.015 | |
| Color: | 6.3 SRM | 4 - 6 | |
| Alcohol: | 5.2% ABV | 4.8% - 6% | |
| Bitterness: | 30.3 IBU | 23 - 30 | |
Discussion
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