Dortmunder Export

Beer Recipes
1

Anyone have any recipes?  Here’s what I have so far.  Please note that it Weyermann light Munich which is 6L.

Tidewater Export
Dortmunder Export

Batch Size: 5.20 gal

Boil Size: 7.00 gal
Boil Time: 90 min  Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal) for 5 gallon batch 
Brewhouse Efficiency: 75.00

Ingredients

Amount Item Type % or IBU
5.00 lb Munich Malt (6.0 SRM) Grain 50.00 %
5.00 lb Pilsner (2 Row) Bel (1.7 SRM) Grain 50.00 %
0.50 oz Magnum [12.00 %] (60 min) Hops 20.2 IBU
1.00 oz Mt. Hood [6.00 %] (15 min) Hops 9.0 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc 
1 Pkgs SafLager 34/70 Weihenstephan (DCL Yeast #S-34/70) [Starter 450 ml] [Cultured] Yeast-Lager

Beer Profile

Est Original Gravity: 1.054 SG
Measured Original Gravity: 1.054 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.27 %  Actual Alcohol by Vol: 5.21 %
Bitterness: 29.2 IBU Calories: 241 cal/pint
Est Color: 5.9 SRM

2

this is one of my favorite house recipes.  dead ringer for Great Lakes if you’ve had:

http://wiki.homebrewersassociation.org/BlatzDortmunderGold

I like the looks of what you’ve got, though that’s a lot of munich for my tastes for this style.

3

I’ve made Tasty McDole’s Dortmunder and it was freakin’ awesome.  We just kicked it this past weekend and my wife is already bugging me to do another batch.  Will probably do a 10 gallon batch this time.  Don’t have the recipe at the moment, but will find it later if you want it.

4

Yes please.

5

Tasty’s Dortmunder

A ProMash Recipe Report

BJCP Style and Style Guidelines

01-E  Light Lager, Dortmunder Export

Min OG:  1.048  Max OG:  1.056
Min IBU:    23  Max IBU:    30
Min Clr:    4  Max Clr:    6  Color in SRM, Lovibond

Recipe Specifics

Batch Size (Gal):        6.00    Wort Size (Gal):    6.00
Total Grain (Lbs):      12.62
Anticipated OG:          1.050    Plato:            12.36
Anticipated SRM:          4.3
Anticipated IBU:          23.5
Brewhouse Efficiency:      65 %
Wort Boil Time:            90    Minutes

Pre-Boil Amounts

Evaporation Rate:      10.00    Percent Per Hour
Pre-Boil Wort Size:    7.06    Gal
Pre-Boil Gravity:      1.042    SG          10.57  Plato

Formulas Used

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:  Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops:        2 %
Additional Utilization Used For Pellet Hops:      10 %

Grain/Extract/Sugar

%    Amount    Name                          Origin        Potential SRM

48.5    6.12 lbs. Pilsner Malt                  USA            1.037      0
15.8    2.00 lbs. Pale Ale Malt (Briess)        USA            1.037      4
15.8    2.00 lbs. Munich Malt                  Belgium        1.038      8
11.9    1.50 lbs. Flaked Soft White Wheat      USA            1.034      2
  7.9    1.00 lbs. Cara-Pils Dextrine Malt      USA            1.033      2

Potential represented as SG per pound per gallon.

Hops

Amount    Name                              Form    Alpha  IBU  Boil Time

0.75 oz.    Santium                          Pellet  6.00  18.5  60 min.
  2.00 oz.    Hallertauer                      Plug    4.00  5.1  2 min.

Extras

Amount      Name                          Type      Time

1.00 Tsp    Wyeast Nutrient Mix            Other    15 Min.(boil)
  1.00 Unit(s)Whirlfloc                      Fining    10 Min.(boil)

Yeast

White Labs WLP833 Bock

Mash Schedule

Mash Type: Multi Step

Grain Lbs:  12.62
Water Qts:  17.00 - Before Additional Infusions
Water Gal:    4.25 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.35 - Before Additional Infusions

Acid Rest Temp :              0  Time:  0
Protein Rest Temp :            0  Time:  0
Intermediate Rest Temp :    143  Time:  10
Saccharification Rest Temp : 151  Time:  30
Mash-out Rest Temp :        170  Time:  15
Sparge Temp :                170  Time:  45

Total Mash Volume Gal: 5.26 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

Notes

Scaled down from a 12 gallon recipe.  Pitches cold at 55*.

Ferments at 55*
for 5-6 days, then slowly (1*/day) raisese temp to 64*(after about 2 weeks
).    Diacetyl rest at 70* for two days.  Then rack to secondary and lager
for 1 week to 8 weeks.

6

Thanks for the input guys.  I’m trying to stay away from the Cara pils/foam malts and get body from mash temps instead.  I have used this Munich malt in large amounts in O-fests and in Belgian styles as well.  It does impart nice maltiness to the flavor, but is not kilned as dark as the other Munich malts available and leaves a pretty crisp finish when used in conjunction with a good pils malt ( I use MFB almost exclusively).  I like the melanoiden idea,  I have some on hand and may change the Munch/pils mix and add some of that instead.  My well water is very minerally already, so that souldn’t be a problem.  BTW, I did down a couple of DABs last night, reminds me of a super Helles, sort of. ;D  Been a while since I’ve had this style.

7

I know where you’re coming from, as I used to have the same aversion to dextrine malts, but a year or 2 ago after crabber came back from the Great Lakes tour having seen the recipe for their Dortmunder Gold (10% dextrine malt) I decided to give it a try and was glad I did (though I did ~8%) - it really did bring the missing link to my recipe.

YMMV.

8

How would you describe it’s contribution to this beer?

Inquiring minds would like to know.  8)

9

Would decoction replace some of the dextrine malt?

10

Hard to describe - I’ll try to articulate it, but doubt I will do it justice.  Even though carapils=carafoam=dextrine malt, carafoam in particular seems to contribute a light sweetness and toastiness that complements well with the candy and hay-like character of the Best pils malt (Best, and only Best).  It also seems to deepen the gold color versus the more straw like color when I made it with just pils and munich.   It also seems smoother, but that might be psychological. Of course, I didn’t do a side-by-side but I really didn’t need to - once I made that change, it sort of ‘clicked’.

Seriously, one of my closest brewing friends is a relocated Clevelander and he occasionally brings back some GLBC beers when he travels back home - we’ve had them together, and can’t decide which is which.

I don’t think so - certainly it would replace the melanoiden malt, but I don’t think the carafoam - one, because at 8-9% you can definitely get some flavor contribution from it, and two, because my pro buddy uses carafoam frequently and he brews on a triple decoction 15bbl system, so I’m assuming if decoction replaced, why would he use it?

Can’t wait - after my vienna this weekend, the next brew in line is the dort - I usually brew it at least 2, if not 3 times a year.  The last keg blew back in October, so I’m jonesing.

11

here’s a pic - its rather crappy since it was from before I got my Rebel and started learning about photography, but you can at least see the deep gold color:

dorty2.jpg
dorty2.jpg407×632 30.9 KB

12

WLP830?

13

yeah - I have it listed on the link, I just checked.

I know, you don’t like 830, IIRC, but that’s my house lager yeast and I love it.

14

Ha, Looked right past it.  Duh!!!  I’m good with 830.  Must have been someone else. :wink:

15

I must say it looks right on, Paul.  I am going to use W34/70 slurry, which I believe is the same as 830.  I have used dextrine malt in continental lagers (a la Stella clone) and I liked what it did for it at ~ 5% of grist.  Alas I am fresh out of it so I’ll have to stop by the LHBS to pick some up.  I do believe they have Carafoam there.

16

That be me. But I’m coming around.

I have one that uses pilsner malt and a little  caramalt, thats not to bad. Will post it if you are interested.

17

Here it is, the recipe. Not mine but the NB World wide Lager. 11 gallons

Grain/Extract/Sugar

%    Amount    Name                          Origin        Potential SRM

96.3    19.25 lbs. Pilsener                      Germany        1.038      2
  2.5    0.50 lbs. Carastan Malt (CaraMalt Simps Great Britian  1.035    34
  1.3    0.25 lbs. Acidulated Malt              Germany        1.032      2

Potential represented as SG per pound per gallon.

Hops

Amount    Name                              Form    Alpha  IBU  Boil Time

0.45 oz.    Magnum                            Pellet  12.90  10.3  70 min.
  2.00 oz.    Northern Brewer                  Whole    6.50  23.1  70 min.
  1.00 oz.    Czech Saaz                        Pellet  3.20  2.0  10 min.
  1.00 oz.    Czech Saaz                        Pellet  3.20  0.0  0 min.

The real trick to a dort is the water, so here is my profile that I shoot for. Mg can be as high as 10ppm.

Calcium(Ca):          50.0 ppm
Magnesium(Mg):        0.0 ppm
Sodium(Na):          27.0 ppm
Sulfate(SO4):        40.0 ppm
Chloride(Cl):          1.0 ppm
biCarbonate(HCO3):    86.6 ppm

18

I appreciate the input.  A lot of choices here.  The water is one thing I don’t have to worry about.  I guess since I plan on brewing a lager once a month, I’ll have the opportunity to try different malt bills.

19

Could you substitute  34L Carastan with 34L CaraMunich I ?

20

interesting.  only used carastan once in my “india red” so I’m not quite sure what it tasted like  :-[

BB- are you brewing yours again soon?