Dortmunder Export, August 24 2010

Dortmunder Export, August 24 2010

Despite the style, I'm not exporting this beer anywhere! (except maybe to my belly)

BJCP Category 1E. Dortmunder Export
5 Gallons, All Grain, Single Infusion Mash, 90 Minute Boil

7 lbs. German Pilsner
3.5 lbs. Munich
7 oz. Vienna
2 oz. Melanoidan

60 Minute Single Infusion Mash 149°F
Fly-sparged at 165°F for about 50 minutes

1.55 oz. Hallertauer 60 min.
0.5 oz. Spalt 20 min.
1 Whirlfloc tab 20 min.
1 oz. Spalt KO
Primary fermentation at 52°F  Lagering for one month at 38°F.

Racked on yeast bed of Munich Helles using White Labs WLP830 German Lager Yeast

OG: 1.058 @ 77°F
FG: 1.014 @ 46°F
ABV: 6.1% (temperature corrected)

Image Source: 
Hormats, Robert D. National Export Initiative. Digital image. National Export Initiative. US Department of State Official Blog, 17 Mar. 2010. Web. 3 Oct. 2010.  

Evaluation: I took this beer to QUAFF's evaluation panel on November 17th.  Since I poured bottles straight from draft, I believe I didn't clear out the beverage line enough (mental note) and while this beer has poured very clean for several weeks now, the most noticeable character when pouring was diacetyl.  I suspect a bit of oxygen is the cause.  Otherwise, we noted that is was under-attenuated but otherwise a fair export.