Today I broke in my new false bottom and sparging arm, upgrading not only the look of my mashing set-up (stainless steel trumps plastic anytime!) but also my efficiency. The new gear seemed easier to assemble and I definitely lautered and sparged more quickly than I can remember in a long time.
I won’t repeat the description and details of just what a Dortmund Export lager is (see last year’s brew…). I will only say that I was trying to do basically the same beer from a similar recipe (based on Greg Noonan’s recipe in our Seven Barrel Brewery Brewer’s Handbook). The yeast and hops are slightly different from last year’s and I used some toasted cara-foam malt this time instead of the usual cara-pils, to get a little more of a “fresh-bread” aroma.
5 gallons, all-grain
- 8.5 lbs. Bohemian Pilsner malt
- .5 lbs. toasted (15 minutes at 300°F) cara-foam malt
- 1/2 tsp. kosher salt
- 1 oz. Perle hop pellets (@8% aa)
- 3/4 oz. Northern Brewer hop pellets (@12.3% aa)
- White Labs Southern German Lager Yeast (WLP838)
- 2/3 cup corn sugar (for priming)
Crush grains. Heat 14 quarts water to 161°F, add salt. Dough in and hold at 150°F for 75 minutes. Heat 14 quarts more water to 168°F. Begin runoff and spargeProcess of rinsing mashed grains., collect 26 quarts sweet wort. Bring to boil, add 1/4 oz. Perle hops. Boil 15 minutes, add Northern Brewer hops. Boil 15 more minutes, add 1/2 oz. Perle hops. Boil another 15 minutes, add remaining 1/4 oz. Perle hops. Remove from heat after another 15 minutes (60 total), chill to 70°F. Take a hydrometer reading, pitch yeast, seal and ferment at 55 – 60°F for seven to ten days. Rack to secondary, age cold (40°F) for three to five weeks. Prime with corn sugar, bottle and store cold (40°F) for eight weeks.