Dortmunder Export Show Notes

Revision as of 15:14, 11 November 2010

This is a summary of an episode of The Jamil Show.

Brewers

• Jamil Zainasheff
• John Plise
• Mike McDole

Notes

Segment 1

• 02:00 - Brewing Classic Styles promotion
• 03:00 - Northern Brewer promotion
• 04:00 - Jamil is happy that the Brewing Classic Styles book is a backup of all his recipes.
• 06:00 - Tasty says hello
• 07:00 - Dortmunder description
• 09:00 - John talks about the beer he is buying from Trader Joes and is comparing the taste of it to a Dortmunder
• 11:00 - They talk about Tasty's Dortmunder
• 11:00 - The style guidelines are moving from being overly hoppy to balanced.
• 12:00 - Tasty brewed a Kolsch, but Jamil told him to enter NHC as a Dortmunder. It placed in the first round. As a fruit beer it made it to the second round.
• 15:00 - Jamil is checking Tasty's bottling technique. Tasty had some beers about a year old.
• 16:00 - Break

Segment 2

• 19:00 - Talking about Mike's recipe

Mike McDole's Mikes Dortmunder, Dortmunder Export, All Grain, 12.00 gal

Estimated OG: 1.050 SG
Estimated FG: 1.013 SG
Estimated %ABV: 4.82 %
Estimated Color: 5.0 SRM
Estimated IBU: 22.9 IBU
Efficiency: 65.00 %
Boil Time: 90 Minutes

Ingredients:
Amount        Item                                      Type         % or IBU      
12.09 lb      Pilsner (2 Row) Ger (2.0 SRM)             Grain        48.00 %       
4.03 lb       Munich I (Weyermann) (7.1 SRM)            Grain        16.00 %       
4.03 lb       Pale Malt (2 Row) US (2.0 SRM)            Grain        16.00 %       
3.02 lb       Wheat, Flaked (1.6 SRM)                   Grain        12.00 %       
2.01 lb       Cara-Pils/Dextrine (2.0 SRM)              Grain        8.00 %        
1.60 oz       Santiam [6.00 %]  (60 min)                Hops         17.9 IBU      
4.00 oz       Hallertauer [4.00 %]  (1 min)             Hops         5.0 IBU       
1 Pkgs        German Bock Lager (White Labs #WLP833)    Yeast-Lager                


Mash Schedule:
Double Infusion, Light Body
Step Time     Name               Description                         Step Temp     
15 min        Saccrification     Add 20.14 qt of water at 161.6 F    145.0 F       
40 min        Mash Out           Add 20.14 qt of water at 158.4 F    151.0 F       


Fermentation:
Primary fermentation (28 days at 55.0 F)


Notes:
2.5L of starter.  Chill wort to 55F, pitch and aerate.  keep it at 55F for 90% of the ferment.  Then warm it up.

• 20:00 - Jamil's recipe, 6 gallon, 70% eff

Jamil Zainasheff's Jamil's Dortmunder, Dortmunder Export, All Grain, 6.00 gal

Estimated OG: 1.055 SG
Estimated FG: 1.012 SG
Estimated %ABV: 5.57 %
Estimated Color: 6.2 SRM
Estimated IBU: 26.6 IBU
Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
Amount        Item                                      Type         % or IBU      
8.50 lb       Pilsner (2 Row) Ger (2.0 SRM)             Grain        67.30 %       
4.00 lb       Munich I (Weyermann) (7.1 SRM)            Grain        31.67 %       
0.13 lb       Melanoiden Malt (20.0 SRM)                Grain        1.03 %        
1.70 oz       Hallertauer [4.00 %]  (60 min)            Hops         25.4 IBU      
0.50 oz       Hallertauer [4.00 %]  (5 min)             Hops         1.2 IBU       
0.50 oz       Hallertauer [4.00 %]  (0 min)             Hops          -            
1 Pkgs        German Lager (White Labs #WLP830)         Yeast-Lager                


Mash Schedule:
Single Infusion, Light Body, Batch Sparge
Step Time     Name               Description                         Step Temp     
75 min        Mash In            Add 15.79 qt of water at 163.7 F    152.0 F       


Fermentation:
Primary fermentation (28 days at 50.0 F)
Secondary fermentation (0 days at 68.0 F)
Tertiary Fermentation (0 days at 68.0 F)

Notes:
Cool wort to 44F.  Pitch and aerate.  Allow to warm up to your fermentation temperature of 50F.

• 23:00 - John asks, "What do they mean when they said this should have a sweetness?"
• 25:00 - Discussing the flavor of the Dortmunder
• 25:00 - Talking about the use of melenoiden malt and it's flavor
• 27:00 - Showing appreciation for the style guidelines. Suggests that you read the style guidelines as you drink the example beers.
• 28:00 - You want hop aroma and flavor in this beer, but not over the top.
• 29:00 - Tasty talks about how you can give the beer a bigger presence by increasing the mouth feel. It tastes like a big beer even though it is not.
• 32:00 - Jamil wonders if the different grain bills are built to support the yeast selection.
• 35:00 - Break

Segment 3

• 38:15 - Thanks to Tasty for bringing in the beers
• 39:00 - Fermentation Tasty 11 gallons
  • 2.5L Starter
  • Chill to 55
  • Pitch and aerate
  • Keep at 55 for 90% of ferment
• 40:00 Jamil's Fermentation
  • Chill to 45
  • Pitch
  • Stay there for a couple of days to minimize diacetyl
  • Warm to 50 to let the yeast to clean up
• 41:00 - Jamil talks about how you need to measure the temperature of the fermenter, not the air when doing temperature control
  • Yeast can drop out and not clean up
• 42:00 - By pitching cold, you create less precursers to diacetyl.
• 43:00 - Warmer temperatures allow the yeast to clean up
• 43:00 - It is best to have a controlled fermentation for repeatability
• 44:00 - Talks about the great taste of a lager
• 45:00 - How does the yeast profile affect malt flavor?
  • ~WLP833 leaves a maltier flavor. It may attenuate less.
  • ~WLP830 Produce some sulfer notes, but they all do.
• 47:00 - Do you get less sulfer pitching cold?
  • You actually get more, but it is driven off during fermentation
• 48:00 - What is the timing on the temperature ramp up at the end?
  • first 1/3 colder
  • last 2/3 warmer
• 48:00 - Would you do a decoction?
  • Sure... But I don't think it is worth the work.
• 49:00 - Pils vs. Turbo Pils?
  • Turbo Pils converts more quickly. Like ten minutes or five minutes.
  • Great for a production brewery
• 50:00 - Belgian pils vs. German pils?
  • There is a fair difference, but you can interchange
  • Tasty is finding the german pils is a little more edgy malt profile. The Belgian is a little softer.
• 51:00 - Recipe Recap
• 55:00 - Talking about the Brewing Classic Styles Book