Tahunanui Export

Another beer for the League of Brewers Showcase! This time it was using Pacifica hop extract. I have been keen to brew a very malty German-style lager for a long time. I based this recipe on the Dortmunder Export recipe from Jamil Zainasheff’s  excellent book Brewing Classic Styles. It started that way, but then I had just bought some vienna malt…

This is my first time with the Mangrove Jack’s Workhorse yeast – it’s sold as a genuine hybrid that can ferment both ales and lagers. I was attracted to it because at low temperatures it’s claimed it produces some of the slight sulphur notes that you get in a European lager. It fermented alright, quite happy even at 9°C but the sulphur notes never eventuated. I was a bit gutted that the beer stopped at 1.017 instead of getting right down to 1.012, leaving the beer tasting a bit sweet. I wasn’t 100% happy with the flavour, but over 6 weeks or so it’s actually cleaned itself up and is one of my favourite beers. It’s not really a Dortmunder Export, but its a delicious type of Vienna Lager.

Pre-Boil Gravity: 1.052 SG
Original Gravity: 1.053 SG
Final Gravity: 1.017 SG
ABV: 4.8 %
IBU: 24.2 IBU
Colour: 12.3 EBC
BU:GU Ratio: 0.43

Mash water: 22L
Sparge water: 12L

3.4kg Pilsner Malt
2.1kg German Munich Malt
1kg German Vienna Malt
200g Aurora Malt

Pacifica hop extract 6ml @ 60min
Pacifica hop extract 4ml @ 10min


35g Pacifica (24 IBU) @ 60mins
10g Pacifica @ 5 mins
10g Pacifica @ turn-off

Mash in at 50°C and rest for for 10 mins
Raise temperature to 60°C and rest for 25 mins
Raise temperature to 70°C and rest for 25 mins
Raise to 75°C, hold for 10 mins and mash out.

Sparge and boil for 60 mins

Ferment at 9°C with Mangrove Jacks Workhorse yeast. Use Marshall Schott’s Quick Lager schedule on your upgraded STC-1000, or give it a week and a half (or until a gravity measurement shows that you’re halfway to your final gravity). Slowly raise the temperature over 5 days until you hit 18°C to fix any diacetyl and to finish nice and dry. Leave it for 3 days at 18°C then slowly bring the beer back to 0–1°C and hold for 3 days. This should drop the beer clear and yield a crisp, dry lager with a strong malty flavour.

The lagering process comes from the rather excellent Brulosophy blog. I know it’s not a traditional lagering technique, but it works superbly. I added 1 tsp of gelatine when the beer hit 10°C on it’s way down. This also helped to clear to near commercial levels.

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