[redbeerman]

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
 
 

[blatz]

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.

[summy]

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.

[Thirsty_Monk]

Don't have the recipe at the moment, but will find it later if you want it.

Yes please.

[summy]

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.

[redbeerman]

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.   Been a while since I've had this style.

[blatz]

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.

[bluesman]

it really did bring the missing link to my recipe.

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

Inquiring minds would like to know. 

[Thirsty_Monk]

it really did bring the missing link to my recipe.

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

Inquiring minds would like to know. 

Would decoction replace some of the dextrine malt?

[blatz]

Inquiring minds would like to know.  

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.  

Would decoction replace some of the dextrine malt?

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.

[blatz]

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:

[hamiltont]

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

http://wiki.homebrewersassociation.org/BlatzDortmunderGold

WLP830?

[blatz]

WLP830?

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.

[hamiltont]

WLP830?

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.

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

[redbeerman]

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.