What do you feel is the ideal water profile when brewing a Dortmunder Export? I've done quite a bit of searching and haven't found any new information. I'm hoping Martin, Kai and Gordon can chime in on this particular topic.
A bit of background on where I am at with this recipe; I brewed a Dortmunder last year. I thought the recipe was appropriate and it had the correct flavor profile. However, it was lacking the "mouthfeel" that DAB has, minerally. My white whale at this point of the brewing obsession is to be able to really nail this style.
I've been big on water spreadsheets for quite some time and tend to get anal about all the little details. After reading constantly on the subject, Gordon's new book in particular, I've stopped getting so hyper critical about each detail. I've started to focus more on just getting the mash pH and sparge water pH correct and then having enough calcium for yeast health. This has yielded excellent results.
This being said, I still want to get the water dialed in for this beer. I don't necessarily think it's useful to try to build the listed water profile for Dortmunder, because I'm not sure what the brewers do with that water in particular. They may boil before use or some other treatment that alters the mineral content from that which is listed. I figure I will start by just upping the calcium chloride and calcium sulfate slightly from what I had last time unless I can find someone who has really nailed the water profile and use a similar treatment.
Tentatively, I plan on cutting my tap water with RO water using 9 grams of Gypsum and 8 grams of Calcium Chloride to treat 10 gallons of water to be used during my brew day. I will use 2.4ML of Phophoric Acid as well, added to the HLT and then just enough Phosphoric Acid to the remaining sparge water to reduce alkalinity. Here is what the water profile looks like, from Kai's water spreadsheet:
Calcium 117 ppm
Magnesium 1.5 ppm
Sodium 3.0 ppm
Sulfate 142 ppm
Chloride 99.7 ppm
estimated mash pH 5.35
Sorry for the lengthy dissertation.