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Dortmunder Export Show Notes
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Revision as of 15:14, 11 November 2010 by Jason.mundy (Talk | contribs)
This is a summary of an episode of The Jamil Show.
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Brewers
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
