Planning a Dortmunder, here's what I've got so far
Whole foods has started selling DAB, which has me thinking this could be a great summertime beer. I'm liking the flavor vs a german pils that can sometimes bite at me a little more than I'd like.
A few questions to those who brew or like the style
-My water in Seattle is really soft. The style guides call for minerally water. Jamil's dortmunder show mentions that this is over emphasized. Thoughts?
-I chose bavarian lager for yeast just because I've used it once before, is there a more appropriate yeast? Apparently Tasty McDole uses a Kolsch yeast?
-Any other readily available commercial examples? I'm out of range for Great Lakes dortmunder and have not seen the ayinger anywhere.
Batch size 6 gallons
Boil size 7.1 gallons
Boil time 90 minutes
Grain weight 13 pounds
Original gravity 1.052
Final gravity 1.013
Alcohol (by volume) 5.1%
Bitterness (IBU) 29
Color (SRM) 4.7°L
Yeast Wyeast*2206 Bavarian Lager
6 Row Base
55 minutes, 9.5 gallons
15 minutes (+0)
30 minutes (+15)
10 minutes (+45)
90 minutes, 7.1 gallons
Mount Hood hops
Mount Hood hops
13 days @ 46-58°F
Hmmm, loose the 6-row and victory and add some munich or vienna.
No advice, but I'm interested inhow it turns out. There aren't too many AG Export recipies out there.
I wantto make one of my own, I grew up drinking BBK Export. But I think I missed the lagering "window" for my cold room. Maybe I can getaway with it if I use kolsh yeast.
The six row was just there to boost gravity past my base helles recipe. I was a little concerned that adding more pils would push the beer towards a candy like sweetness.
Maybe I could drop the sox row for some light Munich and reduce or erase the victory. ..
So I bought ingredients today. I went with
.5 lbs victory
2 oz melanoidin
So there's no munich/vienna and the victory has remained. I'm guessing that the malt profile will be well out of style. I'm considering it an american lager of some sort. I'll update on the progress later. Had been thinking of coloring it up also...
Little late to chime in, but if you want to try a real Dortmunder, Han's Deli in Burien sells DAB in cans, along with a bunch of other German beers.
Heck yes, DAB was the beer that got me thinking dortmunder in the first place and whole foods SUCKS at keeping the beers I want to buy in stock
I finally got to brewing mine last Sunday night. I used Danish Lager yeast. Man that stuff is ripe.
I Just finished a keg of Dortmunder that I used Wyeast Danish Lager yeast on! Turned out great!Keep us informed on how it turns out.Dortmunder might be my new fav.
Brewday went smooth, got good efficiency. I went with wyeast 1007 german ale, cooled to sixty, pitched my starter and have that sucker immersed in a tank of 62* sanitizer (old starsan that got replaced this batch)
I'm very interested in this recipe, I want to see how that victory plays with the overall impression of the beer.
Here's the final recipe after changing up the whole concept of the beer over the last two weeks.
9 # Pilsener
.5 # Wheat
.5 # Victory
2 oz Melanoidin
31g Saaz 4.5 AA- 60 m
31g Saaz 4.5 AA- 15 m
31g Saaz 4.5 AA- 0 m
Wy 1007 German Ale
Single Infusion 156* F
2 tsp Gypsum added to liquor due to soft seattle water
17 Days at 62* F
21 Days in Keg at fridge temps
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