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export 3.1
Dortmunder Export • All Grain • 11 gal
this is the 6th or 7th dort I've brewed over the last 4 years, the first one being Chuck Davies recipe below. Interesting how it's changed...
July 13, 2007 pm 01:10pm
0.0/5.0 0 ratings
Ingredients (All Grain, 11 gal)
- 18 lbs
German 2-row Pils
German 2-row Pils
- 2 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 1 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- .25 lbs
Weyermann CaraMunich® I; Weyermann
Weyermann CaraMunich® I; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- .25 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 2 oz
Tettnanger - 4.5 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1 oz
Tettnanger - 4.5 AA% pellets; boiled 20 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1 oz
Hallertauer Hersbrucker - 4.5 AA% pellets; boiled 20 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 1 oz
Mt. Hood - 5.0 AA% pellets; boiled 1 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 1 oz
Hallertauer Hersbrucker - 4.5 AA% whole; boiled 1 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 1 tbsp
irish moss - (omitted from calculations)
irish moss
-
Wyeast 2042 Danish Lager™
Wyeast 2042 Danish Lager™
Rich, dortmund-style, crisp, dry finish. Soft profile accentuates hop characteristics.
Notes
the way i'm gonna make this next time
Style (BJCP)
Category: 1 - Light Lager
Subcategory: E - Dortmunder Export
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.048 - 1.056 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.015 | |
| Color: | 4.9 SRM | 4 - 6 | |
| Alcohol: | 5.0% ABV | 4.8% - 6% | |
| Bitterness: | 28.6 IBU | 23 - 30 | |
Discussion
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