While researching a “Festbier” that Tom and Charles were talking about brewing to complement the Oktoberfest that we brewed earlier this year, Charles found a number of references that related Festbier to Dortmunder Export. We decided to brew the Dortmunder instead to differentiate the similar Oktoberfest and Festbier styles.
Visit the German Beer Institute to learn about Dortmunder Export…
Charles would helm the Dortmunder brew at Tom’s Backyard Brewery on the same day Tom would helm this years Weizen brew. And this brew day was special because we had a special guest brewer, Irish Mike who was in town for the weekend.
July 30, 2016
Dortmunder Export – 12 ish gallons
Brewers: Charles, Tom, Irish Mike, Rob, Andy, Dickie, Kevin and Alan.
Double Infusion – Light Body
- 16 lb. 8 oz. – Pils
- 2 lb. 8 oz. – Munich
- 1 lb. – Crystal 40
- 2.5 oz. Tradition pellet 5% – 75 mins. (Bitter)
- 2 oz. Hallertauer pellet 2.5% – 30 mins. (Flavor)
- 2 oz. Saaz pellet 2.8% – 0 mins. (Aroma)
Wyeast 2042 Danish Lager
Typical starter split once.
This yeast is a good choice for Dortmund-style lagers. It will ferment crisp and dry with a soft, rounded profile that accentuates hop characteristics.
Flocculation: Low Attenuation: 73-77%
Temperature Range: 46-56F, 8-13C Alcohol Tolerance: 9% ABV
OG – .052
FG – .009
IBU – 27
SRM – 5.9
ABV – 5.5%
Mash -Double Infusion
Mash in to 4.5 gal. at 132˚ – Step temp. 122˚ – hold 30 mins.
Add 4 gal. at 183˚ – Step temp. 148˚ – hold 30 mins.
Add 4.5 gal. at 209˚ – Step temp. 168˚ – hold 10 mins.
Fly Sparge with 3.5 gallons at 168˚
Bumped sparge water to 5 gallons. Since this mash tun always produces higher than predicted gravities, I decided to make sure this would be a lighter, very drinkable lager.
Vorlauf – 10 mins. – As usual, wort cleared fast.
Runoff – collect 13.5 gallons. – Est. pre-boil gravity – 1.047
With additional sparge water, collected 17.5 gallons at 1.030.
90 minute BOIL
75 mins. – 2.5 oz. Tradition pellets
30 mins. – 2 oz. Hallertauer pellets
5 mins. – Irish Moss and immersion chiller
0 mins. – 2 oz. Saaz pellets
Chill, whirlpool, transfer.
Chilled with Rob’s immersion chiller using pump to recirculate and whirlpool. Whirlpool is much more affective when using a whirlpool attachment other than the one built into Rob’s chiller.Worked VERY well. Did the same with the Weizen.
Transfered via pump to Speidel fermenter. Placed in Tom’s refrigerator to chill the rest of the way to lager yeast pitching temperature.
Cleaned up and helped finish the Weizen.
Tom, Mike, Rob and Charles went to Crafty Chameleon for a bite and a few beers.
Returned to Tom’s to pitch the yeast for the Dort.