True Sons of Allen Ott

Yeast(s) Used: 
WLP830 German Lager Yeast
Recipe Supplied by: 
Samuel Fisk
About this Recipe: 

Dortmunder Export Lager

5 Gallons
7lbs German Pilsner Malt
3lbs Wyermans Munich Malt
0.13lbs Weyermans Melanoidin Malt
3oz. Muntons Cara-pils
1 tsp gypsum and 1/2 tsp chalk in mash
1/4 tsp phosphoric acid to hot liquor H2O/5 gallons
 
Single infusion mash at 152 degrees x 1 hour
Hops:
1.7oz. US Hallertau 50 min
0.5oz. US Hallertau 7 min
0.5oz US Hallertau Knockout

Primary Ferment at 48 degrees x2 weeks
Yeast WLP 830 German Lager x3 tubes (fresh)
Secondary x4 weeks starting at 42 degrees and ending at 32 degrees x2 2weeks
OG = 1056
FG = 1010

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