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Eugene Export All-grain
Color
Stats
OG1.059
FG1.010
IBU28
ABV6.30 %
SRM5
BJCP Style
02C. European Pale Lager, Dortmunder Export
Description
Dortmund Export style pils. Smooth with a good hop bite.
Submitted by natesampson on 18-Nov-2005

Recipe Details
Tasting Notes
Awards
Boil Volume 7.50 gallons
Boil Time 90 minutes
Batch Size 5.50 gallons
Yeast Wyeast 2042 Danish Lager (75% app. attenuation)
Primary Fermentation 10 gal. corny, 3 weeks
Secondary Fermentation 2 weeks
Other Fermentation lagered @ 35F, 2 months
Procedure 125F for 20min. 149F for 45 min. 158F for 15 min. 170F for 5 min. Ferment @ 48F Water Additions: Split between mash and sparge water. 5.5g Gypsum, 1.65g Sodium Chloride, 2.2g Calcium Chloride, 4.4g Magnesium Sulfate, 1.65g Sodium bicarbonate, 7.15g Calcium Carbonate
  Style Comparison
  Low   High
OG 1.048 1.059 1.060
FG 1.010 1.010 1.015
IBU 23 28 30
SRM 4 5 6
ABV 4.8 6.30 6
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
78.5 % 9.15 German Pilsener 47.4 1.6
12.9 % 1.50 CaraPils 6.8 1.8
8.6 % 1.00 German Munich 5.0 8.0
  11.65     59.2  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
48.4 % 1.50 Tettnanger Whole/Plug 4.8 7.2 60 0.245 24.0
16.1 % 0.50 Mount Hood Whole/Plug 5.0 2.5 15 0.122 4.1
35.5 % 1.10 Czech Saaz Whole/Plug 2.6 2.9 0 0.000 0.0
  3.10               28.0
Miscellaneous Ingredients
Weight/Units Name Notes
1 tsp Irish Moss @ 10 min.
1 TBS Yeast Nutrient @ 10 min.