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Old 04-22-2014, 01:45 AM   #1
Charmin1073
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Default Dortmunder Recipe

OK. I'm trying to make a recipe with grains that I have on hand. It looks like I have the ingredients to make a Dortmunder. I love Great Lakes Dortmunder Gold. I know there website says 2row and Carmel 60, but I'm gonna use what I have left over. Let me know what you think.

DW Dortmunder

Style: Dortmunder Export OG: 1.060
Type: All Grain FG: 1.015
Rating: 0.0 ABV: 5.90 %
Calories: 196 IBU's: 30.61
Efficiency: 70 % Boil Size: 12.50 Gal
Color: 6.3 SRM Batch Size: 10.00 Gal
Preboil OG: 1.050 Boil Time: 90 minutes

Fermentation Steps
Name Days / Temp
Primary 14 days @ 52.0°F
Diacetyl Rest 3 days @ 66.0°F
Lager 45 days @ 35.0°F
Bottle/Keg 14 days @ 70.0°F

Grains & Adjuncts
Amount Percentage Name Time Gravity
20.00 lbs 80.00 % Pilsner (2 Row) UK 60 mins 1.036
2.00 lbs 8.00 % Vienna Malt 60 mins 1.036
1.00 lbs 4.00 % Munich Malt 60 mins 1.037
1.00 lbs 4.00 % Caramel/Crystal Malt - 40L 60 mins 1.034
1.00 lbs 4.00 % Cara-Pils/Dextrine 60 mins 1.033

Hops
Amount IBU's Name Time AA %
2.00 ozs 18.98. Cascade 60 mins 5.50
2.00 ozs 7.51 Mt. Hood 10 mins 6.00
2.00 ozs 4.13 Mt. Hood 5 mins 6.00
2.00 ozs 0.00 Amarillo HopBack 8.50

Yeasts
Amount Name Laboratory / ID
4.00 pkg Danish Lager Wyeast Labs 2042

Mash Profile
Light Body Infusion 75 min @ 150.0°F
Add 31.25 qt ( 1.25 qt/lb ) water @ 167.3°F
Sparge
Sparge 33.75 qt ( 0.00 qt/lb ) of 170.0°F water over 60 mins

Carbonation
Amount Type Beer Temp CO2 Vols
8.96 oz Corn Sugar - Bottle Carbonation 70.0°F 2.50

Notes

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Old 04-22-2014, 02:51 AM   #2
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Probably won't brew this for a couple of weeks. Have to free up a couple of fermenters

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Old 04-22-2014, 04:49 AM   #3
Beernik
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It seems a little hop forward for a Dort. But should be tasty.

I also like to use Danish Lager for my Dorts.

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Old 04-23-2014, 12:48 AM   #4
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Yeah, I was on the Great Lakes website and their Dortmunder Gold is spec'd at 30 with the same hops except for the Amarillo I added at flame out through the hopback.

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Old 06-08-2014, 04:43 PM   #5
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Ok. It's been fermenting for 2 weeks. I gradually increases temperature to 56 degrees over the 2 weeks. Took a gravity reading and is at 1.020. Needs to be 1.015. There was still a layer of krausen on the top. I made a 2 liter starter for each 5 gallon carboy. Should I put it in dis ethyl rest and see if it drops it down or just up the temp for a couple of days to see what happens?

Thanks

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Old 06-08-2014, 10:07 PM   #6
Beernik
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I think you are at the right gravity for doing it if it needs it.

There are two things you can do: 1) pull a sample, let it warm and check for diacytal. It will present as buttery, butterscotch, or slickness. 2) just do a diacytal rest. Just doing it shouldn't hurt anything even if you don't need it.

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