The following beer recipe is featured in the May/June 2011 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Jeff Crowell, member of the Crown of the Valley Brewing Society, took best of show in the 2011 Doug King Memorial Competition for this Dortmunder Export recipe, and it is sure to be hit on tap at your home brewery.
Dortmunder Export, a type of light lager, combines the maltiness of helles with the hop character of Pilsner, while being just a bit stronger than both. Balance is key when brewing this style, allowing both the malt and hops to work together to showcase the toasty breadiness from the grains and the spicy, floral notes of the noble hops.
This Dortmunder Export beer recipe was originally featured in the May/June 2011 Zymurgy magazine. Access this issue and many more instantly online or with the mobile app.
The following beer recipe is featured in the May/June 2011 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Jeff Crowell, member of the Crown of the Valley Brewing Society, took best of show in the 2011 Doug King Memorial Competition for this Dortmunder Export recipe, and it is sure to be hit on tap at your home brewery.
Dortmunder Export, a type of light lager, combines the maltiness of helles with the hop character of Pilsner, while being just a bit stronger than both. Balance is key when brewing this style, allowing both the malt and hops to work together to showcase the toasty breadiness from the grains and the spicy, floral notes of the noble hops.
This Dortmunder Export beer recipe was originally featured in the May/June 2011 Zymurgy magazine. Access this issue and many more instantly online or with the mobile app.
Ingredients:
- 18 lb (8.16 kg) German Pilsner malt
- 12 oz (340 g) Munich malt
- 1 oz (28 g) Horizon pellet hops, 11.4% a.a. (60 min)
- 1 oz (28 g) Vanguard pellet hops, 5.0% a.a. (15 min)
- 0.5 oz (14 g) Liberty pellet hops, 4.5% a.a. (0 min)
- 0.5 oz (14 g) Vanguard pellet hops, 5.0% a.a. (0 min)
- Whirlfloc (15 min)
- White Labs WLP830 German Lager Yeast
Specifications:
Yield: 11 gallons (41.64 L)
Original Gravity: 1.048
Final Gravity: 1.01
SRM: 3.5
Boil Time: 90 minutes
Efficiency: 78%
Directions:
Mash with 1.5 quarts of water per pound of grain. Use a decoction schedule, pulling a 30-minute decoction with half of the Pilsner malt while the main mash rests at 130° F (54° C). Boil the decoction and return it to the main mash to raise the temperature to 149° F (65° C), and hold for 90 minutes. Mash out, lauter, sparge, and boil according to your usual methods. After the boil, add oxygen for 1 minute and pitch yeast at 70° F (21° C). Fermentation temperature should be kept between 50° and 52° F (10° to 11° C) for two weeks before beer is racked to secondary. Raise to 65° F (18° C) for a two-day diacetyl rest, then lager at 34° F (1° C).
Extract Version
Substitute 14.6 lb (6.6 kg) Pilsner liquid malt extract for the Pilsner and Munich malts. Add malt extract to water, bring to a boil, stirring, and proceed with the recipe as indicated.
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