German Helles Exportbier Silver Medal 2016 Bluegrass Cup - Dortmunder Export

[Pappers_]

Recipe Type

All Grain

Yeast

Wyeast Danish Lager Yeast

Yeast Starter

No, didn\\'t get going soon enough - so pitched three packets

Batch Size (Gallons)

5 gallons

Original Gravity

1.058

Final Gravity

1.012

Boiling Time (Minutes)

60

IBU

27 IBU

Color

5.2 SRM (gold)

Primary Fermentation (# of Days & Temp)

5 days @ 40F, 4 weeks @ 50F

Secondary Fermentation (# of Days & Temp)

Lagered for 8 weeks @ 40F

Tasting Notes

Clean, no esters, brilliantly clear, balanced between malt and hops

Grain Bill
10 lbs Pilsner Malt
1.5 lbs Munich Malt
4 oz. Melanoiden Malt

Hops
1.5 oz Hallertaur (4.8% AA) 60 min
0.5 oz Hallertaur 10 min
0.5 oz Hallertaur 5 min

Single Infusion @ 154F, Batch Sparge




http://www.singingboysbrewing.com/Dortmunder-Export.html

 

[Homercidal]

Me likey!

Family will be in Chicago weekend of September 10th for the Supernatural convention (Chicon). Save some for me!

 

[Pappers_]

Me likey!

Family will be in Chicago weekend of September 10th for the Supernatural convention (Chicon). Save some for me!

Oh no! I'll be in northern California that week! Am traveling there for work and because I'm already going to be there committed to staying the weekend to judge at a competition in Sonoma County.

 

[Homercidal]

Well that sucks! The convention is much earlier this year.

Guess I'll have to drink some area commercial beers instead.

 

[Pappers_]

Well that sucks! The convention is much earlier this year.

Guess I'll have to drink some area commercial beers instead.

Nancy will be disappointed, also.

 

[JonM]

Just doughed in with this one. Looks like a fine recipe.

 

[Br3w4u]

Any updates on this one?

 

[ChuckS1]

Brewed this today, except I'm using WLP830 in a 3 liter starter since that's what I have on hand.

 

[Br3w4u]

I’m going to try it with Imperial yeast Harvest. Just waiting on it to come in.

 

[JonM]

Gave it a taste the other day - it needs a little more lagering, but early tastes were pretty darn good.

 

[Br3w4u]

Gave it a taste the other day - it needs a little more lagering, but early tastes were pretty darn good.

Do you know what your fermentation schedule was like? How does it taste and what do you feel like extended lagering would contribute to the flavor?

 

[JonM]

I did a double pitch of 37/70 and fermented at 56, followed by a D-rest, followed by a chilling to lager temps, a dose of gelatin, carbing and lagering.

The last taste was pretty yeasty. Now the yeast has dropped out. It’s crystal clear and damn tasty.

 

[JohnSand]

It looks good. I'm learning lagers, this is on the list.

 

[Br3w4u]

I have been trying to make one of these for a couple of years after having one at an Oktoberfest. I always thought it was a hellesbock but I just recently learned that what I had was a Dortmunder export. I never even knew the style existed haha. I can’t wait to brew this! It’s next on my list.

 

[Pappers_]

I need to brew another batch of this, also.

 

[Br3w4u]

What water profile should I use? Brewers friend has a dortmunder de carbonated profile
Dortmund (historic and decarbonated)
Ion Profile in ppm
Ca2+ Mg2+ Na+ Cl- SO42- HCO3-
155 23 10 100 300 53

Or should I just go with a lager profile?
Pilsen (Light Lager)
Ion Profile in ppm
Ca2+ Mg2+ Na+ Cl- SO42- HCO3-
7 3 2 5 5 25

 

[JonM]

I just went with 5g of calcium chloride in 4 gal of RO mash water. Kept it nice and simple and it worked out great.

 

[madscientist451]

I've slowly working through most of the German/Bavarian styles, going to work this in when lagering space comes available.
Gives me an a reason to try out a new yeast.
Fermenting at 40F is below the Wyeast recommended range, and I'm way too impatient for a 5 week fermentation schedule, so I'll probably start low and ramp it up using the "quick lager" method.

 

[Br3w4u]

I followed the recipe exactly but did a fast fermentation. My OG was 1.064 and FG was predicted to be 1.018 which is where it is now. I don’t detect any diacetyl so I think I will cold crash and transfer to my serving keg this weekend and let it sit for a week or 2.

 

[Pappers_]

I followed the recipe exactly but did a fast fermentation. My OG was 1.064 and FG was predicted to be 1.018 which is where it is now. I don’t detect any diacetyl so I think I will cold crash and transfer to my serving keg this weekend and let it sit for a week or 2.

1.018 is pretty high for this style, although your OG was higher, too. How fast was your fermentation and are you going to lager it?

 

[Br3w4u]

1.018 is pretty high for this style, although your OG was higher, too. How fast was your fermentation and are you going to lager it?

I thought it was high too but brewers friend showed that would be my FG and it seems to be right. I did 50 F for 3 days then raised the temp 2 degrees every 6 hours until I got it to 64 F. I left it at 64 for a day and it was at 1.018 the next day so about 7 days total. I am leaving it on the yeast at 50 F for 7 days then cold crashing and transferring. Then I will let it condition in the serving keg for a week or more depending on how it tastes.

 

[Br3w4u]

The last taste I had was good but it has more body than I would expect. I’m not sure why mine was different though because I followed the recipe exactly. I used the balanced water profile on brewers friend and my mash PH was 5.3

 

[Pappers_]

The differences would be:

1. Your OG is six points higher
2. Your fermentation was completely different

I'm not surprised its different, but that doesn't mean your batch isn't good.

 

[Yooper]

The last taste I had was good but it has more body than I would expect. I’m not sure why mine was different though because I followed the recipe exactly. I used the balanced water profile on brewers friend and my mash PH was 5.3

Changing the fermentation schedule, the OG, and the water chemistry really does make a difference. Your beer will likely be very good, just different than the original.

 

[Br3w4u]

I figured out why my OG was too high. I used cara Munich instead of Munich . The beer turned out pretty good but probably more like an Oktoberfest because of the sweetness. I will try it again with the right recipe next time.

 

[RePete]

I brewed this today. Used step mashing instead of single infusion. I did the same recipe a couple weeks ago. Also step mashing. Substituted Cascade hops for that one. I had just kegged an ale, and had a nice cake of ale yeast sitting there, which I hated to let go to waste. So I pitched it on that. That batch is in the keg now, and I was drinking it whilst brewing today. This time I used Hallertauer hops, and a single pack of 34/70. Hoping it’s enough. It was already getting a slight amount of airlock activity after a couple hours. So I think we’re good. The only thing I’m worried about is fermentation temperature. I don’t have a good way to control it, other than leaving it on the basement floor. Which does stay fairly cool.

 

[RePete]

Fermentation was going strong this morning. Feeling good about this so far. It’s supposed to get very warm this week, so a little worried about upcoming fermentation temps.

 

[RePete]

This batch had very vigourous fermentation for a few days. It was just at, or slightly above, the recommended temperature range. Low 70's. Picked up a small kegorator the middle of the week, and started using that as a fermentation chamber. It's been sitting at about 50* since. Not sure how this will end up. The ale version I did previous is "very drinkable" as my wife said. If the lager version is a little cleaner tasting, it will be quite good. I plan to try it again soon, and use the FC yje whole time to see what difference there is.

 

[RePete]

I have brewed this basic recipe a few times now, but using pale malt instead of Pilsner. I picked up 10lbs of Pilsner, and plan to try it again. Maybe this weekend.

The batch I referenced above didn’t taste very good at the point I kegged it, and I was kinda worried. But it really changed after a few weeks cold in the keg. It was quite good. The hops had a clarity that really loved. On that batch I did step mashing. The one I have waiting in the keg now I did single infusion as suggested by the OP. I’m hoping it cleans up like the last batch did.

 

[Pappers_]

I have brewed this basic recipe a few times now, but using pale malt instead of Pilsner. I picked up 10lbs of Pilsner, and plan to try it again. Maybe this weekend.
. . . .

batch I did step mashing. The one I have waiting in the keg now I did single infusion as suggested by the OP. I’m hoping it cleans up like the last batch did.

I think you'll notice a big difference on this beer (and many lagers) with using Pilsner malt over pale - the lack of esters really lets the bready maltiness of pilsner shine through, for my palate at least.

FWIW, for many German styles I now routinely do a double decoction, including Dortmunders, and am generally pleased with it.