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Home » Recipes » 2003 LACF - Best of Show - Bruce Brode and Brian Vessa's Dortmunder Export
2003 LACF - Best of Show - Bruce Brode and Brian Vessa's Dortmunder Export
Style:    2.4 - Dortmunder Export
Brewed by:    Bruce Brode, Brian Vessa
Brewed at:    The Forever Brewery
Batch Size:    20.0 Gallons
Boil Time:    60 Minutes
Actual OG:    1.058
Est. IBU:    28 IBUs
Recipe Index
Grains, Extracts, Sugars
Malt Name Maltser Amount Percentage
Pilsner Malt German 20.0 lbs 50%
Domestic 2-Row Great Western 14.0 lbs 35%
Vienna Malt 4.0 lbs 10%
Wheat Malt Weyermann 2.0 lbs 5%
Name Form Alpha Amount Time
Hallertau Mittelfruh Pellet 4.4% 169.2 grams 60
Saaz (in hop bag) Whole -% 3.0 0
Man. Code Name Type Amount (Starter)
White Labs WLP830 German Lager Lager Starter
Wyeast 2247 Danish Lager II Lager Starter
Mash Schedule
Step Rest Temp Rest Time Heat Water
Mash in 121 F 30 minutes Infusion
Sugar Rest 148 F 50 minutes Direct
31.2 grams - gypsum
11.04 grams - Sodium Chloride
13.2 grams - Calcium Chloride
Bruce Brode and Brian Vessa took this year's LACF with a version of their 1996 recipe. Take a look at Bruce's notes below.
Mash-wise, we doughed in at 121 F. for 30 minutes. Sugar rest was at 148 F. Unlike the 1996 recipe memorialized in 25 Years of Homebrew, we did NOT do any decocting on this particular brew. OG was not specifically recorded per the notes (I don't keep the notes, my brewing partner does), but was high enough to call for dilution. I am certain we arrived at an OG well above 1.050, probably just below 1.060. Call it a 1.058 beer and you're safe.
Yeasts were the Wyeast 2247 (?) and the White Labs WLP 830 (??, my brewing partner is a typical number-head engineer who routinely fails to record the English-language descriptions of yeast strains in his notes. Maybe I should take back the note-taking function---NOT!). Basic German lager yeast, particularly the crisp rather than malty variety, works well.
Actually, I think the winning beer was a mix of the two yeasts. There are certain details of the process of the winning beer that you don't really want to hear about, including a cracked carboy and emergency transfer out of primary, etc. I know you can relate...

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