Dortmunder brewday

Got around to brewing a Dortmunder Export on Saturday.  Had a good brewday, and got to use the conical again.

I was shooting for the top end of the style, kind of hoping I’d go over (wanted to make a bigger version of the style).  I got my wish, hitting 85% efficiency.  When checking the pre-boil  gravity, I noted this, and adjusted the BU:GU ratio accordingly.  Having a BU:GU ratio of about .5 in this beer is pretty important, as the style depends on balance.

Below are some pics, and the recipe.  The recipe is scaled to 85%, to show the actual final gravity and new correct BU:GU ratio.  I made a 4.5 liter starter with 2 vials of WLP830 German Lager yeast.  I am fermenting it at 51 F.

Note the beer is about 3 points out of style, I’m interested to see how it turns out.

Dortmunder 2.0

Dortmunder 2.0
Dortmunder Export
Type: All Grain Date: 11/27/2009
Batch Size: 11.00 gal Brewer: Dave Blue
Boil Size: 14.28 gal Asst Brewer:
Boil Time: 90 min Equipment: 20 gallon brewpot and Igloo Cooler (12 gal)
Brewhouse Efficiency: 85.00
Taste Notes:
Amount Item Type % or IBU
15.80 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 76.70 %
4.60 lb Munich Malt (10.5 SRM) Grain 22.33 %
0.20 lb Melanoiden Malt (20.0 SRM) Grain 0.97 %
4.90 oz Hallertauer Mittelfrueh [3.50 %] (60 min) Hops 27.7 IBU
1.00 oz Hallertauer Mittelfrueh [3.50 %] (15 min) Hops 2.8 IBU
1.00 oz Hallertauer Mittelfrueh [3.50 %] (2 min) Hops 0.5 IBU
2.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs German Lager (White Labs #WLP830) Yeast-Lager
Beer Profile
Est Original Gravity: 1.059 SG Measured Original Gravity: 1.059 SG
Est Final Gravity: 1.013 SG Measured Final Gravity:
Estimated Alcohol by Vol: 5.98 % Actual Alcohol by Vol:
Bitterness: 31.0 IBU Calories:
Est Color: 6.0 SRM Color:

Mash Profile
Mash Name: Single Infusion, Medium Body, No Mash Out Total Grain Weight: 20.60 lb
Sparge Water: 10.31 gal Grain Temperature: 60.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 25.75 qt of water at 165.4 F 152.0 F

~ by kungfool on December 1, 2009.

One Response to “Dortmunder brewday”

  1. This beer turned out GREAT. The first half is already consumed. 🙂

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