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Old 08-26-2008, 04:12 AM   #1
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Default All-Grain - Mead Lane Dortmunder

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

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Old 09-23-2008, 04:49 PM   #2
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Any other info on how this came out? I'm looking for a Great Lakes Dortmunder Gold clone.

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Old 09-23-2008, 06:25 PM   #3
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As am I...

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Old 09-29-2008, 10:37 PM   #4
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Quote:
Originally Posted by Coastarine View Post
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!
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Old 01-19-2009, 01:57 PM   #5
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What strain of yeast did you use?

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Old 02-11-2009, 12:02 AM   #6
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Danish Lager yeast. Might do this again in a few weeks the use the yeast cake for a dunkel...

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Old 03-05-2009, 02:31 PM   #7
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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.

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Old 03-08-2009, 11:35 PM   #8
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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.

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Old 11-10-2010, 09:46 PM   #9
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Thinking of brewing this. Any updates on your recipe?
Thanks!

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Old 11-11-2010, 11:13 AM   #10
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Quote:
Originally Posted by jamesnsw View Post
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.
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