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Zweiter Hansa
Dortmunder Export • Partial Mash • 5.5 gal
October 30, 2001 am 08:04am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5.5 gal)
- 1.5 lbs
German 2-row Pils
German 2-row Pils
- 1.25 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- .25 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 5 lbs
Dry Extra Light; Muntons
Dry Extra Light; Muntons
Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.
- 1 oz
Hallertau - 4.1 AA% whole; boiled 50 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1 oz
Hallertau - 4.1 AA% whole; boiled 35 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1/2 oz
Hallertau - 3.5 AA% whole; 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.
- 1/2 oz
Hallertau - 3.5 AA% whole; boiled 5 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 2 tsp
Gypsum - (omitted from calculations)
Gypsum
- 1 tsp
Irish moss - (omitted from calculations)
Irish moss
-
White Labs WLP830 German Lager
White Labs WLP830 German Lager
This yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, pilsner, oktoberfest, and marzen.
Notes
Dissolved gypsum in 2.5 gallons spring water, then steeped grains for 30 min @ 123F. Raised to 143F for 20 min, then to 154F for 30 min before sparging with 1/2 gal boiling water. Probably unnecessary effort there, but why bother using grains at all if you aren't going to get the most out of them? Anyway, I added the dry malt extract and boiled for 60 minutes total. Forgot to add the Irish moss at the end, but hopefully that won't matter taste-wise. Primary: 1 day @ 62F; 6 days @ ~45F; Racked to secondary and let temp rise to 60F for 2-day diacetyl rest; then chilled to ~50F for 3 weeks. Primed with 3/4 cup corn sugar.
Style (BJCP)
Category: 1 - Light Lager
Subcategory: E - Dortmunder Export
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.053 | 1.048 - 1.056 |  |
| Terminal Gravity: | 1.009 | 1.010 - 1.015 | |
| Color: | 4.3 SRM | 4 - 6 | |
| Alcohol: | 5.7% ABV | 4.8% - 6% | |
| Bitterness: | 23.4 IBU | 23 - 30 | |
Discussion
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