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Dortmunder Wonder
Dortmunder Export • All Grain • 5.5 gal
My first attempt at a Dortmunder Export, building off Rob Beck's 2002 AHA Gold Medal recipe.
December 22, 2003 pm 04:58pm
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Ingredients (All Grain, 5.5 gal)
- 12 lbs
German 2-row Pils
German 2-row Pils
- 1.5 lbs
Weyermann CaraFoam®; Weyermann
Weyermann CaraFoam®; Weyermann
Pilsner, Lagerbier, alcohol-reduced Beer, Light Beer, Bock Beer
- .5 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 1 oz
Hallertauer Mittelfrüher - 4.0 AA% whole; boiled 60 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- .5 oz
Tettnanger - 7.5 AA% whole; boiled 30 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1 oz
Tettnanger - 7.5 AA% whole; boiled 15 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- .5 oz
Tettnanger - 7.5 AA% whole; boiled 1 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1 tsp
Phosphoric Acid to sparge - (omitted from calculations)
Phosphoric Acid to sparge
- 1 tsp
irish Moss to Boil - (omitted from calculations)
irish Moss to Boil
-
Wyeast 2308 Munich Lager™
Wyeast 2308 Munich Lager™
A unique strain, capable of producing fine lagers. Very smooth, well-rounded and full-bodied. Benefits from temperature rise for diacetyl rest.
Notes
Based on Rob Beck's 2002 AHA Gold Medal winning recipe -with the malt bumped up just a smidge.
Style (BJCP)
Category: 1 - Light Lager
Subcategory: E - Dortmunder Export
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.059 | 1.048 - 1.056 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.015 | |
| Color: | 4.7 SRM | 4 - 6 | |
| Alcohol: | 6.0% ABV | 4.8% - 6% | |
| Bitterness: | 32.3 IBU | 23 - 30 | |
Discussion
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