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Hallett dort

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

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Ingredients (All Grain23 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

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