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Award-Winning Recipes from the 1996 Maltose Falcons Mayfaire Competition
First Place, Class 2, European Pale LagerDortmunder Exportby Brian Vessa and Bruce Brode, Venice, CA For 6 gallons: Grains: 7 lbs. German (Durst) 2-row pale pilsner malt (50%). 4 lbs. 14 oz. American (Klages-Harrington) 2-row pale malt (35%). 1 lb. 6 oz. German (Durst) Vienna malt (10%). 11 oz. Belgian (DeWolf-Cosyns) Wheat malt (5%). Hops: 55.5 grams Hallertau pellets at 4.6% A.A., boiled 60 minutes, to yield 28 IBU. 1 oz. Saaz plugs (Morris-Hanbury), steeped for 50 minutes after fire off. Yeast: Wyeast Danish Lager (original) in 1.5 pint starter. Water: Vending machine purified water. Each 5 gallons was amended with 7.8 grams calcium sulfate (gypsum), 2.7 grams sodium chloride (table salt), and 3.3 grams calcium chloride. Procedure: Mash: Protein rest at 121 F. for 30 minutes before taking small decoction. Heat decoction to 145 F., rest 10 min., then boil for 10 min. Add rest mash to decoction, strike 145 F., rest for 120 min. Heat to 168 F., then lauter. Boil with hop additions as above. Ferment primary 48 F. for 2 weeks, secondary 40 F. for 4 weeks, lager 33 F. for as long as you like. O.G. 1.050, F.G. 1.010. Back to The Roost || Brew Recipes || Brews & News |
