Doorman's Export

This is an excellent dortmunder that has a very close taste to Samuel Adams Boston Lager.

Brewer:	Sam Boman		Email:	SRBOMAN@aol.com
Beer:	Doorman's Export		Style:	Dortmunder/European Export
Type:	Partial mash		Size:	5.5 gallons
Color:	7 HCU (~6 SRM)		Bitterness:	29 IBU
OG:	1.049		FG:	1.010
Alcohol:	5.0% v/v (4.0% w/w)
Water:	used 1 tsp of gypsum and 1 tsp of table salt.
Grain:	4 lb. German Pilsner 8 oz. Dextrine malt (Cara-Pils) 1 lb. American Munich
Mash:	70% efficiency
	Mashed in at 151° with 7 quarts of liquor. Held for 65 minutes then sparged with 8 quarts of 178° liquor.
Boil:	60 minutes	SG 1.077	3.5 gallons
	3 lb. 3 oz. Light malt extract 4 oz. Light dry malt extract
	Added 2 tsp of irish moss at 15 minutes.
Hops:	1 oz. Tettnanger (4.5% AA, 60 min.) 1 oz. Hallertauer (3.2% AA, 45 min.) .5 oz. Tettnanger (4.5% AA, 45 min.) .5 oz. Tettnanger (4.5% AA, 30 min.) .5 oz. Tettnanger (4.5% AA, 5 min.)
Yeast:	Used Wyeast 2206 Bavarian Lager in a 750 ml starter.
Log:	Brewed on 10/4/98, O.G. was 1.048, pitched at 72°. Fermented at 70° for 8 days, racked to secondary on 10/12, S.G. was 1.011. Fermented in secondary for 17 days at 46°, racked to bottling bucket on 10/31, F.G. was 1.008. Used two pigs and 6 12 oz. bottles.
Carbonation:	8 oz. of priming sugar to each pig, and 2 tbs for the remaining bottles.
Tasting:	Has an excellent flavor profile, heads up like a true lager, don't expect a quick pour. When compared to Boston Lager there is virtually no difference in taste.

Recipe posted 05/15/99.