Evening Out Dortmund Export Recipe

Evening Out Dortmunder Export Lager Recipe

"Evening Out" Export
Light Lager - Dortmund Export

20 lbs. German Pilsener Malt
1 lb. Belgian Munich Malt
4 oz. Belgian Aromatic Malt
4 tsp. Gypsum
.5 tsp. Calcium Chloride
2 tsp. Chalk
2 tsp. Irish Moss
1.5 oz. Mt. Hood Hops (FW) 4.03 IBU
1 oz. Tettnang Hops (FW) 2.83 IBU
.8 oz. Mt. Hood Hops ( 60 min.) 6.24 IBU
.9 oz. Tettnang Hops (60 min.) 7.38 IBU
1.5 cups Corn Sugar for priming
2 packs #2007, #2272, or #WLP830 Lager Yeast

S.G. 1.055 IBU 20.48

ITEMS FROM THESE INSTRUCTIONS MAY BE FOUND BELOW OR IN THE SHOPPING AREA OF OUR WEBSITE.

Belgian Pilsener Malt - 1.5L - 55 lbs.
Average rating:
Very low color (1.5 L) base malt complimented by a delicate biscuity flavor and aroma.
WEYERMANN German Munich Malt - 5.1 - 7.0L - 1 lb.
Average rating:
Amber color (5.1 - 7.0L) lager malt that produces full body and smooth mouthfeel with strong maltiness and rich aromas of light caramel, honey, and bread. OK to use for up to 100% of malt bill.
Belgian Aromatic Malt - 19.3 - 26.9L - 1 lb.
The flavor of this malt is very bready, with hints of raisins.
Gypsum - Calcium Sulphate 2 oz.
Calcium Chloride 4 oz.
Average rating:
Chalk - Calcium Carbonate 8 oz.
Corn Sugar for Priming, 5 oz
2007 St. Louis Lager Wyeast Smackpack