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Dortmunder Export submitted by Jim Larsen.
9.5 gallons OG 1.056
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Fermentables:
19.8 lbs German Pilsener malt
.55 lbs Belgian Aromatic malt
1.1 lbs German Vienna malt
Hop Bill:
1.5 oz Styrian Goldings whole 5.0% aa 60 minutes
2.0 oz Hallertau Hersbrucker whole 2.9% aa 60 minutes
30.5 IBUs
Procedure:
Mash at 149f for 45 minutes.
Mash at 158f for 60 minutes.
Other specifics:
90% RO water, 10% Omaha tap
Primary two weeks at 55f
Lagered around 35f
Wyeast 2206
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