Author Topic: Dortmunder Export  (Read 7622 times)

boulderbrewer

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Re: Dortmunder Export
« Reply #15 on: February 04, 2010, 07:11:13 AM »
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.

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.

boulderbrewer

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Re: Dortmunder Export
« Reply #16 on: February 04, 2010, 07:55:15 PM »
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



Offline redbeerman

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Re: Dortmunder Export
« Reply #17 on: February 05, 2010, 05:18:11 AM »
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.
CH3CH2OH - Without it, life itself would be impossible.

[441, 112.1deg] AR

Jim

Offline Thirsty_Monk

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Re: Dortmunder Export
« Reply #18 on: February 05, 2010, 09:39:31 AM »
Here it is, the recipe. Not mine but the NB World wide Lager. 11 gallons
  2.5     0.50 lbs. Carastan Malt (CaraMalt Simps Great Britian  1.035     34

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

On Tap At The TapRoom:
Bohemian Pilsner
Bohemian Dark Lager
Smoked Bock
MaiBock
American Brown Ale
Marzen
Root beer

Offline blatz

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Re: Dortmunder Export
« Reply #19 on: February 05, 2010, 09:40:16 AM »
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?  
The happiest people don’t necessarily have the best of everything; they just make the best of everything they have.

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boulderbrewer

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Re: Dortmunder Export
« Reply #20 on: February 05, 2010, 03:16:59 PM »
No, but I have some lagering.  ;)

Thirsty_Monk , I think they are different type of malt. This NB's description of it. " 30-37° L. Made from green malt. Imparts a light flavor, and slight red hue. Great for dark lagers and ales. Will contribute dextrins and add to foam stability. This grain may be steeped or mashed."


Offline Thirsty_Monk

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Re: Dortmunder Export
« Reply #21 on: February 05, 2010, 06:17:12 PM »
I see.
I know some people REALLY like Carastan malt but I never brewed with it.

Thank you.
Na Zdravie

On Tap At The TapRoom:
Bohemian Pilsner
Bohemian Dark Lager
Smoked Bock
MaiBock
American Brown Ale
Marzen
Root beer

Offline redbeerman

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Re: Dortmunder Export
« Reply #22 on: February 07, 2010, 04:52:22 AM »
Here's what I ended up going with: 

Pitched at 47F this morning.

Tidewater Export
Dortmunder Export

 
Type: All Grain
Date: 2/6/2010
Batch Size: 5.20 gal
Boil Size: 8.00 gal Asst Brewer: 
Boil Time: 90 min  Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal) for 5 Gal. 
Taste Rating(out of 50): 35.0  Brewhouse Efficiency: 75.00
Taste Notes: 
 
Ingredients
 
Amount Item Type % or IBU
0.25 lb Rice Hulls (0.0 SRM) Adjunct 2.17 %
7.00 lb Pilsner (2 Row) Bel (1.7 SRM) Grain 60.87 %
3.00 lb Weyermann Light Munich (6.5 SRM) Grain 26.09 %
0.50 lb Cara 8 (7.7 SRM) Grain 4.35 %
0.50 lb Carafoam (2.0 SRM) Grain 4.35 %
0.25 lb Melanoiden Malt (20.0 SRM) Grain 2.17 %
0.50 oz Magnum [12.00 %] (60 min) Hops 19.2 IBU
0.75 oz Sterling [8.10 %] (15 min) Hops 8.7 IBU
1.00 oz Mt. Hood [5.10 %] (0 min) Hops - 
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc 
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc 
Weihenstephan Lager (DCL Yeast #W-34/70) [Cultured] Yeast-Lager 

 
 
Beer Profile
 
Est Original Gravity: 1.056 SG
 Measured Original Gravity: 1.056 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.33 %  Actual Alcohol by Vol: 6.65 %
Bitterness: 27.9 IBU Calories: 245 cal/pint
Est Color: 5.9 SRM
 
 
Mash Profile
 
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 11.50 lb
Sparge Water: 4.87 gal Grain Temperature: 45.0 F
Sparge Temperature: 168.0 F TunTemperature: 45.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 
Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 17.25 qt of water at 167.2 F 154.0 F

 
 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
CH3CH2OH - Without it, life itself would be impossible.

[441, 112.1deg] AR

Jim