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Ophiuchus Starry Lager
Dortmunder Export • Partial Mash • 5.5 gal
May 21, 2002 am 08:12am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5.5 gal)
- 5 lbs
German 2-row Pils
German 2-row Pils
- .5 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- .75 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- .5 lbs
Belgian Munich
Belgian Munich
Used to increase malt aroma and body with slightly more color.
- .5 lbs
Crystal Malt 10°L
Crystal Malt 10°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 2.5 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 1 3/8 oz
Spalt Spalter - 4.8 AA% pellets; boiled 60 min
Spalt Spalter
Mild, slightly spicy. 'Noble'.
- 3/4 oz
Tettnanger - 4.5 AA% pellets; boiled 15 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1/2 oz
Hallertauer Hersbrucker - 4.5 AA% pellets; boiled 1 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 1 tsp
irish moss - (omitted from calculations)
irish moss
-
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
This recipe pushes the Dortmund style lager a bit past its color limits; however, the beer is rich and has excellent mouth feel. Try to primary ferment this beer around 50 degrees for 10 days to two weeks. Secondary for three weeks around 40-45 degrees. This takes patience but the outcome is worth the wait. Also consider using the Spalt hops as flavoring hops as well for something a bit more aromatic.
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: | 8.1 SRM | 4 - 6 | |
| Alcohol: | 5.7% ABV | 4.8% - 6% | |
| Bitterness: | 30.5 IBU | 23 - 30 | |
Discussion
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