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Sweaty Brow Export All-grain
Color
Stats
OG1.055
FG1.010
IBU36
ABV5.80 %
SRM5
BJCP Style
02C. European Pale Lager, Dortmunder Export
Description
Clean, crisp, nicely balanced between maltiness from Munich and hopping
Submitted by jufernw on 02-Nov-2006

Recipe Details
Tasting Notes
Awards
Boil Volume 6.60 gallons
Boil Time 75 minutes
Batch Size 5.20 gallons
Yeast Saflager W34/70 or WLP830 (81% app. attenuation)
Primary Fermentation Glass, 21 days
Secondary Fermentation Lager in Corny, 28 days
Other Fermentation
Procedure Single Infusion Mash at 1.5 qts/lb at 151 deg for 60 min. Mashout at 165. Batch sparge. Pitch cold at 46 deg. Primary at 48 deg for 21 days; Transfer to corny and gradually reduce to 32 degree for 28 day lager. Note: hopping is 30 IBU by Tinseth
  Style Comparison
  Low   High
OG 1.048 1.055 1.060
FG 1.010 1.010 1.015
IBU 23 36 30
SRM 4 5 6
ABV 4.8 5.80 6
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
77.3 % 7.00 German Pilsener Durst 43.5 1.6
14.4 % 1.30 German Munich Durst 7.9 8.0
5.5 % 0.50 CaraFoam 2.7 3.0
2.8 % 0.25 Flaked Barley 1.3 2.2
  9.05     55.3  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
22.7 % 0.75 Hallertau Whole/Plug 4.0 3.0 60 0.245 10.6
16.7 % 0.55 Northern Brewer Whole/Plug 7.0 3.9 60 0.245 13.6
15.2 % 0.50 Tettnanger Pellet 4.0 2.0 24 0.183 5.3
15.2 % 0.50 Hallertau Whole/Plug 4.0 2.0 24 0.166 4.8
15.2 % 0.50 Tettnanger Pellet 4.0 2.0 2 0.023 0.7
15.2 % 0.50 Hallertau Whole/Plug 4.0 2.0 2 0.021 0.6
  3.30               36.0