German Helles Exportbier Recipe - Dortmunder export

Recipe Info

Recipe Image

Dortmunder export

by on
All Grain
24 Liter(s)
29 Liter(s)
90 min
80%
A little stronger and darker lager. Well balanced and delicious.

This recipe was cloned from Oktoberfest.

Fermentables

72% - Pilsner - DE
4.2
38
1
Mash
17% - Vienna - DE
1
37
4
Mash
9% - Munich (DE)
0.5
37
9
Mash
3% - Acidulated Malt - DE
0.15
27
3
Mash

Hops

Perle
30
Pellet
Boil
60 min(s)
8.3
23.9
Hallertauer Mittelfrüh
25
Pellet
Boil
15 min(s)
4.3
5.1
Hallertauer Mittelfrüh
25
Pellet
Boil
5 min(s)
4.3
2.1

Yeast

White Labs German Lager WLP830
78%

Other Stuff

Clarity Ferm
5
ml
Mash
CaSO4
0.004
kg
Mash
CaCl2
0.006
each
Mash

Mash Steps

Saccharification Rest
Direct Heat
66
60 min
Dextrinization Rest
Direct Heat
72
30 min
Mash-Out
Direct Heat
78
10 min

Special Instructions

1.
Boil wort 90 min.
2.
3,5 litre yeast starter from 1 vial.
3.
Oxygenate well.
4.
Ferment for 18-21 days at 11 C. Raise to 15-16 C for 2 more days
5.
Rack to keg and lager for 4-8 weeks. Aim for 0-2 C.
6.
Transfer to new keg for crystal clear beer. 2.5-2.7 vol carbonation

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Dortmunder export
German Helles Exportbier
  • 24.00 Gallons Liters Batch Size
  • 29.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.061 OG
  • 1.013 FG
  • 31.0 IBU (tinseth) Bitterness
  • 0.51 BG:GU
  • 4.3° SRM Color
  • 80% Efficiency
  • 6.1% ABV Alcohol
  • 205 per 12oz Calories
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