German Helles Exportbier Mead Lane Dortmunder

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Poobah58

Supporting Member
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Joined
Jun 24, 2007
Messages
2,233
Reaction score
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Location
New Milford, CT
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
Boiling Time (Minutes)
90
IBU
24.0
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
 
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! :mug:
 
what's your mashing schedule? I would consider this especially important with lagers, though I have only done ales :cross:. I am looking for a good lager to try for my first while it's still cool out.
 
Thinking of brewing this. Any updates on your recipe?
Thanks!
 
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.
 
Brewed this today, ended up with this, after the LHBS substitutions-

7 lb Pilsner Malt
2.0 lb Munich Malt
1.0 lb Vienna Malt
.8 lb Dextrine Malt
2 oz Melanoidin Malt
1.0 oz Perle (7.5%) - added during boil, boiled 60 min
.5 oz Crystal (4.3%) - added during boil, boiled 5.0 min
.5 oz Crystal (4.3%) - added during boil, boiled 1.0 min

I pitched it on a yeast cake of Safale US-05, hoping to keep the temp as low as I can. Smells and tastes great!
 
No lager yeast?

No, sadly not. I'm not set up to do true lagering, and I've also had really good results making lagers with a clean ale yeast. I know it's not true to style, or as good as it probably could be, but it still turns out pretty decent.
 
Sorry about reviving this old post. Really, I am.
I asked my brother, who doesn't brew - if he wanted to go together and split the cost and a batch of homebrew. He mentioned he likes the Great Lakes Dortmunder Gold. I've never had it, but am willing to brew it anyway.
Does anyone know -- Is this recipe a clone, or very close to Great Lakes Brewing version?
I've searched the Interwebs for other recipes and found a couple Dortmunder recipes, but I don't know if they're close to the Great Lakes Brewing version or not. Might there be a better recipe? Or just brew this one (in post #1 above)

It's getting cold here in MN now, so if I ferment in the garage, I can get down to lager temps.
 
Sorry about reviving this old post. Really, I am.
I asked my brother, who doesn't brew - if he wanted to go together and split the cost and a batch of homebrew. He mentioned he likes the Great Lakes Dortmunder Gold. I've never had it, but am willing to brew it anyway.
Does anyone know -- Is this recipe a clone, or very close to Great Lakes Brewing version?
I've searched the Interwebs for other recipes and found a couple Dortmunder recipes, but I don't know if they're close to the Great Lakes Brewing version or not. Might there be a better recipe? Or just brew this one (in post #1 above)

It's getting cold here in MN now, so if I ferment in the garage, I can get down to lager temps.

So did you do one? (Or more than one?)

I’d love me a nice Dortmunder right now!
Anybody with a recommendation?
 

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