
Hallett dort
Dortmunder Export • All Grain • 23 L
The hops are NZ Hallertau hops, but everything else is good old standard lager.add some gypsum to the water to replicate Dortmund
November 27, 2000 pm 07:04pm
Ingredients (All Grain, 23 L)
- 4.75 kg
German 2-row Pils
German 2-row Pils
- 1 kg
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 24 g
Hallertau - 7.0 AA% whole; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 10 g
Hallertau - 7.0 AA% whole; boiled 15 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
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: | 6.3 SRM | 4 - 6 | ![]() |
Alcohol: | 5.7% ABV | 4.8% - 6% | ![]() |
Bitterness: | 23.6 IBU | 23 - 30 | ![]() |