Sunday, October 3, 2010

Dortmunder Export, August 24 2010

Dortmunder Export, August 24 2010
Despite the style, I'm not exporting this beer anywhere! (except maybe to my belly)
BJCP Category 1E. Dortmunder Export
5 Gallons, All Grain, Single Infusion Mash, 90 Minute Boil

7 lbs. German Pilsner
3.5 lbs. Munich
7 oz. Vienna
2 oz. Melanoidan

60 Minute Single Infusion Mash 149°F
Fly-sparged at 165°F for about 50 minutes

1.55 oz. Hallertauer 60 min.
0.5 oz. Spalt 20 min.
1 Whirlfloc tab 20 min.
1 oz. Spalt KO
Primary fermentation at 52°F  Lagering for one month at 38°F.

Racked on yeast bed of Munich Helles using White Labs WLP830 German Lager Yeast

OG: 1.058 @ 77°F
FG: 1.014 @ 46°F
ABV: 6.1% (temperature corrected)

Image Source: 
Hormats, Robert D. National Export Initiative. Digital image. National Export Initiative. US Department of State Official Blog, 17 Mar. 2010. Web. 3 Oct. 2010.  

Evaluation: I took this beer to QUAFF's evaluation panel on November 17th.  Since I poured bottles straight from draft, I believe I didn't clear out the beverage line enough (mental note) and while this beer has poured very clean for several weeks now, the most noticeable character when pouring was diacetyl.  I suspect a bit of oxygen is the cause.  Otherwise, we noted that is was under-attenuated but otherwise a fair export.

No comments:

Post a Comment

Make a comment already. While waiting for your comment to be moderated, have a homebrew!