[tommymorris]

I am planning a Dort.

Here is what I have planned. Any suggestions for improvement are welcome.

45% Best Pilsner Malt
45% Root Shoots Genie Pale
10% Munich I
11 IBU Magnum @ 60
12 IBU Magnum @ 15
5 IBU Magnum @ 5
34/70 yeast
1052 OG.
Yellow balance water

[tommymorris]

I am planning a Dort.

Here is what I have planned. Any suggestions for improvement are welcome.

45% Best Pilsner Malt
45% Root Shoots Genie Pale
10% Munich I
11 IBU Magnum @ 60
12 IBU Magnum @ 15
5 IBU Magnum @ 5
34/70 yeast
1052 OG.
Yellow balance water

Just saw another thread on this topic. Maybe I need much more Munich and Vienna?

[BrewBama]

I’ve seen all sorts of recipes: 67% Pils/33% Munich, 74% Pils/13% Vienna/13% Munich, 75% Pils/17% Vienna/8% Munich. I’ve brewed several and couldn’t tell much difference though admittedly they weren’t side by side.


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[tommymorris]

I decided to stick with my original recipe. I’ll just call it a Helles Export instead of a Dortmunder.

[allenhuerta]

Can it what you want. That's and the pros do

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[allenhuerta]

Though, when I sent to Dortmund I could not find any classic beer. It's pretty much dead there so just have to go based on writing.. unless someone knows something I don't.

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[tommymorris]

Can it what you want. That's and the pros do

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Definitely.

[allenhuerta]

Can it what you want. That's and the pros do

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Definitely.

Damn... Now I see my typo

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[MattyAHA]

i use 90% german pils and 10% light munich, magnum for bittering and hallertau for my finishing hops and my water is soft so all i do is add some gypsum to the kettle

[jeffy]

i use 90% german pils and 10% light munich, magnum for bittering and hallertau for my finishing hops and my water is soft so all i do is add some gypsum to the kettle

This is also what I do, but I make sure I increase the sulfate beyond yellow balanced.

[tommymorris]

i use 90% german pils and 10% light munich, magnum for bittering and hallertau for my finishing hops and my water is soft so all i do is add some gypsum to the kettle

This is also what I do, but I make sure I increase the sulfate beyond yellow balanced.

Yellow balanced is done for this batch. I didn’t realize it was that minerally. I will think about that for batch 2.

[BrewBama]

I drank a whole lot of Export while in Germany. It never struck me as ‘minerally’.


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[hopfenundmalz]

The Dortmunders in Germany weren't that common 21 years back in Hesse. There was a place down the Hill from us that was DAB or DUB, and the beer was minerally. The beer brewing in Dortmund has fallen way off.

Export is a strength designation. I've plenty of export Helles and Dunkel.

Some stuff from Ron Pattinson.
https://www.europeanbeerguide.net/dortpubs.htm

[tommymorris]

In my notes I renamed this beer “Export Bier”. I am really going for drinkability but a bit maltier than the Pilsners I have been brewing lately. Drinkabilty wise, I want something like Golden Export from Gordon Biersch. I have drank a lot of that in the Atlanta airport at their restaurant. From the internet though my beer will be a bit larger and hoppier than theirs.

Interestingly, they list different ingredients for the same beer.

All Pilsner malt:



All two row malt:


So I mixed both Pilsner and 2-row pale and threw in some Munich I.

[BrewBama]

...
Export is a strength designation. ...

  I always thought of it as a strong Helles. Never had a Export Dunkel.


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