Maltose Falcons
Home Brewing Society
brewing since 1974!

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Award-Winning Recipes from the 1997 Maltose Falcons Mayfaire Competition

Dortmunder/Export Lager, "Mt. Lyell Lager "

by Ken Schroeder, Redwood City, CA

For 10 gallons:

Grains: 15 lbs. 2-row malt.  7 lbs. Munich malt.  1 lb. wheat.   

Adjuncts:

Hops: 1.25 oz. Northern Brewer flower, boiled 85 min.  3 oz.
Hallertauer flower, boiled 25 min.  2 oz. Tettnanger flower, added at
end of boil. 

Yeast: Wyeast #2306 Bavarian, cultured. 

Water: Hetch Hetchy water, amended with 3 gm. calcium sulfate and 5
gm. calcium carbonate. 

Procedure: Upward infusion mash:  40 C. for 20 min., 68 C. for 60
min., 74 C. for 20 min.  Sparge 60 min. at 75 C.  Total boil time 115
min.  Ferment 3 weeks at 49 F.  O.G. 1.055, F.G. 1.016. 

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