All-Grain - Mead Lane Dortmunder

**Poobah58** · 08-26-2008, 05:12 AM

Recipe Type: All Grain
Yeast: OG: 1.050 SG
Yeast Starter: 3L
Batch Size (Gallons): 5.5
Original Gravity: 1.050
Final Gravity: 1.011
IBU: 24.0
Boiling Time (Minutes): 90
Color: 6.0
Primary Fermentation (# of Days & Temp): 28 days @ 52F
Secondary Fermentation (# of Days & Temp): 60 days @40F
Tasting Notes: Came out quite nice.

7 lbs Pilsner (2 Row) Ger (2.0 SRM) 65.88 %
2 lbs Munich (9.0 SRM) 18.82 %
1 lbs Vienna Malt (5.0 SRM) 9.41 %
8.0 oz Carafoam (2.0 SRM) 4.71 %
2.0 oz Melanoidin (30.0 SRM) 1.18 %
1.25 oz Mt. Hood [5.80 %] (60 min) 22.7 IBU
0.50 oz Crystal [3.50 %] (5 min) 1.1 IBU
0.50 oz Crystal [3.50 %] (1 min) 0.2 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min)
1.00 tsp Yeast Nutrient (Boil 15.0 min)
Danish Lager Yeast WY2042

**Coastarine** · 09-23-2008, 05:49 PM

Any other info on how this came out? I'm looking for a Great Lakes Dortmunder Gold clone.

Damonic · 09-23-2008, 07:25 PM

As am I...

**Poobah58** · 09-29-2008, 11:37 PM

Quote:

Originally Posted by Coastarine

Any other info on how this came out? I'm looking for a Great Lakes Dortmunder Gold clone.

This came out fantastic. Got a little maltiness to it. I kegged 5-gallons after 6 weeks of lagering. It was gone in 1 night. Even the BMC drinkers liked it. I just kegged the 3 remaining gallons last week. I'll think I'll hord this one!

TimBrewz · 01-19-2009, 02:57 PM

What strain of yeast did you use?

**Poobah58** · 02-11-2009, 01:02 AM

Danish Lager yeast. Might do this again in a few weeks the use the yeast cake for a dunkel...

Beer2Brew · 03-05-2009, 03:31 PM

what's your mashing schedule? I would consider this especially important with lagers, though I have only done ales

. I am looking for a good lager to try for my first while it's still cool out.

**Poobah58** · 03-09-2009, 12:35 AM

145F for 15 minutes, 152F for 60 minutes. I fermented 4 weeks at 50F, 2 days at room temp and lagared 1 keg for 6 weeks and the other for 60 days.

jamesnsw · 11-10-2010, 10:46 PM

Thinking of brewing this. Any updates on your recipe?
Thanks!

**Poobah58** · 11-11-2010, 12:13 PM

Quote:

Originally Posted by jamesnsw

Thinking of brewing this. Any updates on your recipe?
Thanks!

My second batch was like the following. I had no melanoiden, vienna, crystal or Danish yeast:

10 gallons
15 lbs Pilsner (2 Row) Ger (1.0 SRM) 75.00 %
3 lbs Munich Malt (9.0 SRM) 15.00 %
2 lbs Carafoam (2.0 SRM) 10.00 %
2.50 oz Mt. Hood [4.60 %] (60 min) 23.2 IBU
0.50 oz Tettnanger [4.10 %] (15 min) 1.1 IBU
1.00 oz Tettnanger [4.10 %] (0 min)
1.00 items Whirlfloc Tablet (Boil 15.0 min)
1.00 tsp Yeast Nutrient (Boil 15.0 min)
1 Pkgs SafLager Swiss Lager (#S-189)
1 Pkgs SafLager West European Lager (#S-23)

I liked the first one better. It was a tad maltier and a bit more aroma/flavor hops. The S-23 yeast was fruiter than the S-189. Would like to do this one using the Danish yeast.