philrose
Well-Known Member
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.
PR's dortmunder
Batch size 6 gallons
Boil size 7.1 gallons
Boil time 90 minutes
Grain weight 13 pounds
Efficiency 70%
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
Grains/Extracts/Sugars
13 pounds
Pilsen
****34ppg, 1°L
10 pounds
6 Row Base
****35ppg, 1.5°L
1.5 pounds
Victory
****35ppg, 25°L
0.75 pounds
Wheat
****38ppg, 2°L
0.5 pounds
Aromatic
****36ppg, °L
0.25 pounds
Mash
55 minutes, 9.5 gallons
Strike
****Target 143°F
4.3 gallons
154°F
15 minutes (+0)
Infusion 1
****Target 151°F
3 quarts
212°F
30 minutes (+15)
Infusion 2
****Target 168°F
2.2 gallons
212°F
10 minutes (+45)
Sparge
****Target 170°F
2.4 gallons
177°F
Boil
90 minutes, 7.1 gallons
Magnum hops
****14%, Whole
0.5 ounces
50 minutes
Mount Hood hops
****6.2%, Pellet
0.75 ounces
20 minutes
Mount Hood hops
****6.2%, Pellet
0.75 ounces
5 minutes
Ferment
13 days @ 46-58°F
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.
PR's dortmunder
Batch size 6 gallons
Boil size 7.1 gallons
Boil time 90 minutes
Grain weight 13 pounds
Efficiency 70%
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
Grains/Extracts/Sugars
13 pounds
Pilsen
****34ppg, 1°L
10 pounds
6 Row Base
****35ppg, 1.5°L
1.5 pounds
Victory
****35ppg, 25°L
0.75 pounds
Wheat
****38ppg, 2°L
0.5 pounds
Aromatic
****36ppg, °L
0.25 pounds
Mash
55 minutes, 9.5 gallons
Strike
****Target 143°F
4.3 gallons
154°F
15 minutes (+0)
Infusion 1
****Target 151°F
3 quarts
212°F
30 minutes (+15)
Infusion 2
****Target 168°F
2.2 gallons
212°F
10 minutes (+45)
Sparge
****Target 170°F
2.4 gallons
177°F
Boil
90 minutes, 7.1 gallons
Magnum hops
****14%, Whole
0.5 ounces
50 minutes
Mount Hood hops
****6.2%, Pellet
0.75 ounces
20 minutes
Mount Hood hops
****6.2%, Pellet
0.75 ounces
5 minutes
Ferment
13 days @ 46-58°F