Brewday 21.August.2010 - Dortmunder Export
Posted: Sun Aug 22, 2010 2:45 pm
I've been meaning to make one of these for a while. I've only ever had Ayinger's, and it was good. It just seems like a nice style.
OG 1.053
IBU 30
SRM 6
Recipe
80% Weyermann Premium Pils
15% Munich Malt
3% Flaked Barley
2% Melanoiden Malt
90g - 28.4 IBU - Tettnang 4.2% @ 60 min
25g - 1.6 IBU - Tettnang 4.2% @ 5 min
25g - 0 IBU - Tettnang 4.2% @ 0 min
Massive repitch of WLP838 South German Lager slurry.
1 tablet of whirlfloc and 1 capsule of servomyces at 10 minutes.
Campden tablet added to water to dechlorinate the moderately hard Maldon tap water, acidified sparge water with lactic acid. Reduced residual alkalinity with 4g Calcium Chloride and 3g Gypsum, targeting a balanced chloride to sulphate ratio.
Mash at 153°F for 60 minutes. Boil time 90 minutes.
Pitched last night at about 9PM, fermentation already started and airlock bubbling this morning. Really short lag time from the huge, healthy repitch.
OG 1.053
IBU 30
SRM 6
Recipe
80% Weyermann Premium Pils
15% Munich Malt
3% Flaked Barley
2% Melanoiden Malt
90g - 28.4 IBU - Tettnang 4.2% @ 60 min
25g - 1.6 IBU - Tettnang 4.2% @ 5 min
25g - 0 IBU - Tettnang 4.2% @ 0 min
Massive repitch of WLP838 South German Lager slurry.
1 tablet of whirlfloc and 1 capsule of servomyces at 10 minutes.
Campden tablet added to water to dechlorinate the moderately hard Maldon tap water, acidified sparge water with lactic acid. Reduced residual alkalinity with 4g Calcium Chloride and 3g Gypsum, targeting a balanced chloride to sulphate ratio.
Mash at 153°F for 60 minutes. Boil time 90 minutes.
Pitched last night at about 9PM, fermentation already started and airlock bubbling this morning. Really short lag time from the huge, healthy repitch.