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Madelines Dortmunder - All Grain - 01.E. Dortmunder Export
2001 AHA NHC, 2007
Dean Fikar, Fort Worth, TX
Cowtown Cappers
OG: 1058 / FG: 1013

Gold Medal - 
2001 AHA NHC


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 6.75 
WATER TREATMENT:Type(s)Amount
MASH PROCEDURES: Temp.(f.)Time
1. 134 F 10 min 
2. 152 F 35 min 
3. 172 F 10 min 
BOILING TIME: Minutes90 min 
SPECIFIC GRAVITIES: Original1058 
     Terminal1013 
YEAST CULTURE: TypeLiquid 
     Did you use a starter? 
     CompanyWYeast 
     Name2206 Bavarian Lager 
     Amount 
FERMENTATIONType:
Primary-days: 25 Temp:48 F Steel 
Second.-days:52 Temp:32 F Steel 
CARBONATIONForced CO2 
FERMENTABLES
LBS.TYPE/BRANDUSETIMETEMP
13.5 lb Budvar undermodified malt Mash 55 min var 
2.5 lb Belgian Munich malt Mash 55 min var 
1 lb Dextrin malt Mash 55 min var 
HOPS
OZ.TYPENAMEUSETIME%AA
.7 oz Whole Tettnanger Boil 60 min 7,5 
.9 oz Whole Hallertauer Mittelfruh Boil 30 min 4.2 
.5 oz Whole Tettnanger Boil 5 min 7.5 
.5 oz Whole Hallertauer Mittelfruh Boil 2 min 4.2 
SPECIAL INGREDIENTS:
FININGS? 
BREWING DATE:  BOTTLING DATE:  

BREWER COMMENTS:
Employ a decoction mash with rests at 134 F (57 C) for 10 minutese, 152 F 967 C) for 35 minutes, and 172 F (78 C) for 10 minutes.


River Forest Export - All Grain - 01.E. Dortmunder Export
2002 AHA NHC, 2007
Rob Beck, Kansas City, MO
Kansas City Biermeisters
OG: 1052 / FG: 1015

Gold Medal - 
2002 AHA NHC


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s)Amount
MASH PROCEDURES: Temp.(f.)Time
1. 120 F 16 min 
2. 130-147 F 11 min 
3. 147 F 17 min 
4. 156 F 22 min 
BOILING TIME: Minutes75 min 
SPECIFIC GRAVITIES: Original1052 
     Terminal1015 
YEAST CULTURE: TypeLiquid 
     Did you use a starter? 
     CompanyWYeast 
     Name2308 Munich Lager 
     Amount10 cup 
FERMENTATIONType:
Primary-days: 15 Temp:47 F  
Second.-days:68 Temp:30 F  
CARBONATIONForced CO2 
     Volumes of CO22.8 
FERMENTABLES
LBS.TYPE/BRANDUSETIMETEMP
9.5 lb Pilsner malt Mash 131 min var 
1.5 lb Carafoam malt Mash 131 min var 
.5 lb Munich malt Mash 131 min var 
HOPS
OZ.TYPENAMEUSETIME%AA
1 oz Whole Hallertauer Mittelfruh Boil 59 min 4 
.5 oz Whole Tettnanger Boil 29 min 7.5 
.5 oz Whole Tettnanger Boil 17 min 7.5 
.5 oz Whole Tettnanger Boil 0 min 7.5 
SPECIAL INGREDIENTS:
FININGS?Yes 
     TypeIsinglass 
     AmountPolyclar 
BREWING DATE:  BOTTLING DATE:  

BREWER COMMENTS:
also, mash 160F-38 min, and 168F-27 minutes. Mash grains 16 minutes at 120 F (49 C), 11 minutes at 130-147 F (54-64 C), 17 minutes at 147 F (64 C), 22 minutes at 156 F (69 C), 38 minutes at 160 F (71 C), and 27 minutes at 168 F (76 C). Force carbonate with approximately 2.8 volumes of CO2.


=unnamed= - All Grain - 01.E. Dortmunder Export
2002 AHA NHC, 2007
Richard Pidgeon, Virginia Beach, VA

OG: 1050 / FG: 1008

Gold Medal - 
2002 AHA NHC


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 10 
WATER TREATMENT:Type(s)Amount
MASH PROCEDURES: Temp.(f.)Time
1. 149 F 90 min 
BOILING TIME: Minutes90 min 
SPECIFIC GRAVITIES: Original1050 
     Terminal1008 
YEAST CULTURE: TypeLiquid 
     Did you use a starter? 
     CompanyWYeast 
     Name2112 California Lager 
     Amount 
FERMENTATIONType:
Primary-days: 14 Temp:60 F  
Second.-days:22 Temp:60 F  
FERMENTABLES
LBS.TYPE/BRANDUSETIMETEMP
8 lb Pauls Mild malt Mash 90 min 149 F 
6 lb Briess Brewers malt Mash 90 min 149 F 
4 lb Briess Vienna malt Mash 90 min 149 F 
2 lb Briess Dextrin malt Mash 90 min 149 F 
8 oz Briess White Wheat malt Mash 90 min 149 F 
HOPS
OZ.TYPENAMEUSETIME%AA
3 oz Pellets Saaz Boil 60 min 3.9 
3 oz Pellets Saaz Boil 30 min 3.9 
2 oz Pellets Saaz Boil 15 min 3.9 
2 oz Pellets Saaz Boil 2 min 3.9 
SPECIAL INGREDIENTS:
FININGS? 
BREWING DATE:  BOTTLING DATE:  

BREWER COMMENTS:
Grains mashed 90 minutes at 149 F (65 C).


Dortmunder Wonder - All Grain - 01.E. Dortmunder Export
2004 Upper Mississippi Mash-Out, 2005
Al Boyce, St. Louis Park, MN
Minnesota Home Brewers Association
OG: 1059 / FG: 1012

Silver Medal - 
2004 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5.5 gal 
WATER TREATMENT:Type(s)Amount
R/O Water 50 % 
Phosphoric Acid to sparge 1 tsp 
MASH PROCEDURES: Temp.(f.)Time
1. 120 F 15 min 
2. 130-147 15 min 
3. 147 F 15 min 
4. 156 F 20 min 
BOILING TIME: Minutes75 min 
SPECIFIC GRAVITIES: Original1059 
     Terminal1012 
YEAST CULTURE: TypeLiquid 
     Did you use a starter?Yes 
     CompanyWyeast 
     Name2308 Munich Lager 
     Amount1 qt 
FERMENTATIONType:
Primary-days: 12 Temp:45 F Glass 
Second.-days:4 Temp:65 F Glass 
Other-days:    74 Temp:30 F Glass 
FERMENTABLES
LBS.TYPE/BRANDUSETIMETEMP
13 lb German 2-row Pilsener mal Mash 135 min var 
1.5 lb Carapils Mash 135 min var 
.5 lb Light Munich Mash 135 min var 
HOPS
OZ.TYPENAMEUSETIME%AA
1 oz Pellets Hallertauer Boil 60 min 5 
.5 oz Pellets Tettnanger Boil 30 min 5.5 
1 oz Pellets Tettnanger Boil 15 min 5.5 
.5 oz Pellets Tettnanger Boil 1 min 5.5 
SPECIAL INGREDIENTS:
FININGS?Yes 
     TypeIrish Moss 
     Amount1 tsp 
BREWING DATE: 12/28/03 BOTTLING DATE: 4/1/04 

BREWER COMMENTS:
also 160 F - 40 min, 168 F - 30 min


Dortmund Special Ex - All Grain - 01.E. Dortmunder Export
2005 Upper Mississippi Mash-Out, 2005
David Gobran, Maplewood, MN

OG: 1.052 / FG: 1.011

Silver Medal - 
2005 Upper Mississippi Mash-Out


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5.0 
WATER TREATMENT:Type(s)Amount
Carbon Filtered  
MASH PROCEDURES: Temp.(f.)Time
1. 122 F 30 min 
2. 150 F 60 min 
BOILING TIME: Minutes75 
SPECIFIC GRAVITIES: Original1.052 
     Terminal1.011 
YEAST CULTURE: TypeLiquid 
     Did you use a starter?Yes 
     CompanyWyeast 
     NameDanish Lager 2042 
     Amount600 ml 
FERMENTATIONType:
Primary-days: 28 Temp:48 F Glass 
Second.-days:50 Temp:32 F Glass 
     Type of Priming SugarCorn sugar 
     Amount of Priming Sugar0.75 cups 
FERMENTABLES
LBS.TYPE/BRANDUSETIMETEMP
6.3 Durst Pilsner Malt Mash   
2 Monrovian Pils Mash   
1.5 Durst Munich Malt Mash   
1.5 Briess Carapils Mash   
HOPS
OZ.TYPENAMEUSETIME%AA
1.6 Whole Spalt Select Boil 75 min 3.9 
0.5 Whole Spalt Select Boil 10 min 3.9 
1.25 Whole Saaz Steep 0 min 3.0 
SPECIAL INGREDIENTS:
FININGS?Yes 
     TypeIrish Moss (rehyd) 
     Amount1/2 tsp, 15 min 
BREWING DATE: 7/25/2004 BOTTLING DATE: 10/12/2004 

BREWER COMMENTS:


Untitled Dortmunder Export - All Grain - 01.E. Dortmunder Export
1999 AHA NHC, 2007
Rick Georgette, West Bloomfield, MI

OG: 1048 / FG: 1010

Gold Medal - 
1999 AHA NHC


INGREDIENTS AND PROCEDURES
# US Gal. brewed: 5 
WATER TREATMENT:Type(s)Amount
MASH PROCEDURES: Temp.(f.)Time
1. 126 F decoct 
2. 140 F decoct 
BOILING TIME: Minutes120 min 
SPECIFIC GRAVITIES: Original1048 
     Terminal1010 
YEAST CULTURE: TypeLiquid 
     Did you use a starter? 
     CompanyWYeast 
     Name2206 Bavarian Lager 
     Amount 
FERMENTATIONType:
Primary-days: 14 Temp:49 F Glass 
Second.-days:14 Temp:41 F Glass 
Other-days:    42 Temp:32 F Glass 
CARBONATIONForced CO2 
FERMENTABLES
LBS.TYPE/BRANDUSETIMETEMP
10.5 lb Czech Pils Mash  var 
2 lb Munich malt Mash  var 
.75 lb Carafoam malt Mash  var 
.25 lb Sauer malt Mash  var 
HOPS
OZ.TYPENAMEUSETIME%AA
.5 oz  Tettnanger Boil 60 min 4.9 
1.5 oz  Hallertauer Mittelfruh Boil 30 min 4.8 
.5 oz  Tettnanger Boil 5 min 4.9 
.5 oz  Hallertauer Mittelfruh Boil 5 min 4,8 
SPECIAL INGREDIENTS:
FININGS? 
BREWING DATE:  BOTTLING DATE:  

BREWER COMMENTS:
Mash grains using a single decoction mash schedule, from 126 F to 140 F (52 C to 60 C).



Rick Georgette

MICHIGAN STATE FAIR HOMEBREW COMPETITION

Style:                      Dortmunder Export
Gallons:                  5
Water treatment:     1.5 g Gypsum, pinch of Epsom Salts and NaCl
Malt:                      5 lb DeWolf-Cosyns Pils Malt
                              5 lb Durst Pilsen Malt
                              2 lb DeWolf-Cosyns Munich Malt
                              0.5 lb Carapils Malt
Mash:                     Double decoction: rests for 15 min at 158ºF;
Main mash rests:     15 min at 130ºF, 30 min at 143ºF, 30 min at 153ºF  
Hops:                     0.5 oz German Tettnanger (4.8%), 60 minutes
                              2.0 oz Hallertauer Mittlefrue (4.2%), 30 minutes
                              0.5 oz German Tettnanger (4.8%), 5 minutes
                              0.5 oz Hallertauer Mittlefrue (4.2%), 5 minutes
Boil time:                75 minutes
Yeast:                     Wyeast #2206XL (1 qt starter)
Carbonation:           forced carbonate to 2.5 volumes
OG:                       1.048
FG:                        1.010
Primary:                 14 days at 48ºF
Secondary:             14 days at 41ºF
Bottling date:          July 15, 2000