Calebs Creek Dortmunder Export
Source: Ricky Sheaves
Recipe added: 11/05/99
This beer is all about the decoction mash, in my opinion. I don't have access to good European malts in my area, so this surely helps achieve the necessary malt profile in my case.
This one weighs in @ around 5.7% ABV, 24 IBU, and 4.2 SRM; a strong, golden-coloured, well-balanced beer!
Recipe type: All Grain
Batch Size: 5.5
Starting Gravity: 1.054
Finishing Gravity: 1.013
Time in Boil: 60 minutes
Primary Fermentation: 23 days
Secondary Fermentation: 30 days
- 10.5 lbs. Pilsner
- 0.5 lbs. Munich
- 1 oz. Tettnanger (4.9% A.A.) for 60 minutes
- 0.5 oz. Hallertau (3.8% A.A.) for 60 minutes
- 0.5 oz. Hallertau (3.8% A.A.) for 15 minutes
- White Labs WLP830 - German Lager Yeast
Double decoction mash: dough-in @ 127°F for 20 minutes. Pull 1/3 of mash, heat to 158°F and rest for 20 minutes. Raise heat and boil for 30 minutes. Add back to reach temp of 147°F and rest 30 minutes. Pull 1/4 of mash and boil for 30 minutes. Add back to reach temp of 158°F and rest until conversion is complete.
60 minute boil.
Ferment @ 50°F. Lager @ 34°F for three weeks (or more.) Keg with 1/4 cup oak chips and serve @ 45°F.
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