German Helles Exportbier Beernik Dortmunder Export - Home Brew Forums
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Old 06-16-2010, 01:17 AM   #1
Beernik
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Jun 2009
Lopez Island, WA
Posts: 3,693
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Recipe Type: All Grain   
Yeast: Wyeast 2042 - Danish Lager   
Additional Yeast or Yeast Starter: Wyeast 2042 - Danish Lager at bottling   
Batch Size (Gallons): 5   
Original Gravity: 1.054   
Final Gravity: 1.005   
IBU: 37   
Boiling Time (Minutes): 60   
Color: 5.4   
Primary Fermentation (# of Days & Temp): 21 days, 55F   
Secondary Fermentation (# of Days & Temp): 42 days, 31F - 36F   
Tasting Notes: Clean flavor, subtile maltiness, the FWH may mellow the hoppiness too much   

Grain Bill
Pilsen - 8.0lb
Munich - 2.0lb
Crystal 10L - 0.5lb

Hops
Hallertauer, 5.0% AA, 1.0 oz, First Wort Hop (alternately, change to a 20 minute addition)
Perle, 8.0% AA, 1.0 oz, 60 minutes
Saaz, 4.0% AA, 1.0 oz, 1 minute

Mash
1. Strike 3.9 gallons of water at 129F to dough in at 122F, 30 minutes
2. Decoct minimum of 6.0 quarts, target rest = 147F, 30 minutes
3. Decoct minimum 4.0 quarts, target rest = 158F, 30 minutes
4. Mashout 4.0 quarts, target = 170F
5. Decoction boil times = 30 minutes
6. Sparge with 4.3 gallons at 170F.

Carbonation
0.75 cups dextrose

Notes
Brewed: 04/03/2010
Racked for bulk lagering: 04/24/2010
Bottled with new yeast: 06/05/2010
Drinkable: 06/14/2010


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Old 06-16-2010, 01:25 AM   #2
Beernik
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Jun 2009
Lopez Island, WA
Posts: 3,693
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Thankfully, I don't have to worry about skunking in my cellar because you can't beat clear glass bottle for presentation



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Old 01-19-2016, 05:55 AM   #3
Lash_LaRue
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Jan 2016
, Virginia
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Tell me if you can recall as far back as six years ago... how did this one turn out?

- LL

 
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Old 01-24-2016, 05:54 PM   #4
Beernik
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Jun 2009
Lopez Island, WA
Posts: 3,693
Liked 555 Times on 406 Posts


Sorry, I've been offline most of this week. I missed your question.

It was enjoyable. I grew up drinking Export beer in Germany, so it was very nostalgic for me. When I brew it again, I'l. skip the first wort hop and use the 20 minute addition. Not that there is anything wrong with FWH, I've just come to the conclusion that I don't like it as much as boil hops.

I've also added better temp control since then. I'd ferment around 48F to 54F.

I've also change my method for lagers to:
Ferment 1.5 weeks
D-rest 0.5 week
Cold crash 1 week
Bottle carb 3 weeks
Lager ~ 4 weeks

By bottling before lagering, you can avoid the need for repitching yeast. Also, the additional fermentation with bottle carbing before lagering gives you a second chance at cleaning up any remaining diacetyl.

One final warning, if you haven't used Danish Lager yeast before, it tends to have a pork-meaty smell. That's normal and it won't stay in the beer.
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