461 Dortmunder Export - German Helles Exportbier - 2010 National Homebrew Competition Winner

Ingredients

For 11 Gallons (41.64 L)

    20.0 lb (9.07 kg) Weyermann Pils malt
    1.0 lb (0.45 kg) Weyermann Vienna malt
    4.0 oz (113 g) American Wheat malt
    1.75 oz (49.6 g) Mt. Hood whole hops, 5.2% a.a. (60 min)
    0.5 oz (14 g) Spalt pellet hops, 5.14% a.a. (20 min)
    2.0 L White Labs WLP830 lager yeast stir plate starter
 

Specifications

    Original Gravity: 1.048
    Final Gravity: 1.011
    ABV: 4.86%
 

Directions

    Treat water with 5.5 g calcium chloride. Use a single infusion mash at 148° F (64° C) for 60 minutes.
    Primary fermentation for 3 weeks at 52° F (11° C).
    Diacetyl rest for 48 hours at 62° F (17° C).
    Forced CO2 to carbonate (2.5 vol).