German Helles Exportbier Mead Lane Dortmunder - Home Brew Forums
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Old 08-26-2008, 04:12 AM   #1

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
Coastarine
We get it, you hate BMC.
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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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SEMPER FIDELIS ET SEMPER PARATUS Bringin' the 'pane...the propane.Coming Up:..[Hefewiezen][BCS Robust Porter][EdWort's Haus Pale Ale][Peated Ale]
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On Tap.........[The Munchner][Spiced Cider][English Cider][Simcoe IPA][Triple Hops Grooved][Cider'n 'gnac]

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

 
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Old 09-29-2008, 10:37 PM   #4

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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, 02:57 PM   #5
TimBrewz
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Feb 2008
Portland, OR
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What strain of yeast did you use?

 
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Old 02-11-2009, 01:02 AM   #6

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, 03:31 PM   #7
Beer2Brew
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Mar 2009
Murrieta, CA
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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

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, 10:46 PM   #9
jamesnsw
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Mar 2009
, Indiana
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Thinking of brewing this. Any updates on your recipe?
Thanks!
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Some stuff I've made: Odell's 90 Shilling Clone, Abbey Weiss Pottsville Common, Simple Mead, Dry Dock Apricot Blonde Clone, Rye IPA, Maibock, Scrapper's Quaffable Irish Red, Short Sleep Blueberry Ale, Lazy Magnolia Pecan Nut Brown Ale Clone, Graff, Apfelwein, Cascades Orange Pale, Orfy's Mild Ale, Vagabond Gingered Ale
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Old 11-11-2010, 12:13 PM   #10

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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