Dortmunder Export

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…

http://www.germanbeerinstitute.com/Dortmunder.html

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.

Click here for brew day photos.

July 30, 2016

Dortmunder Export – 12 ish gallons

Brewers: Charles, Tom, Irish Mike, Rob, Andy, Dickie, Kevin and Alan.

Double Infusion – Light Body

Grain Bill

  • 16 lb. 8 oz. – Pils
  • 2 lb. 8 oz. – Munich
  • 1 lb. – Crystal 40

Hop Bill

  • 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)

Yeast

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

Calculated Stats

OG – .052
FG – .009
IBU – 27
SRM – 5.9
ABV – 5.5%

Mash -Double Infusion

Protein Rest
Mash in to 4.5 gal. at 132˚  –  Step temp. 122˚ – hold 30 mins.

Saccharification
Add 4 gal. at 183˚  –  Step temp. 148˚ – hold 30 mins.

Mash Out
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.

 

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