Pfirsich Dortmunder 2018

Next up for this years Oktoberfest – Pfirsich Dortmunder. Last years Dortmunder was a hit, especially the 5 gallons with peach (Pfirsich). This year all 10 gallons will be peached. Going to brew on Wednesday July 4th with an EARLY start time to beat the heat. Peaches will be added to secondary fermentation and I need to devise a method to contain the peach mush. Last years was a mess when kegging. Maybe stuff the peach bits and mush into hop sacks? Recipe will be a bit different. Had to change yeast and using up some inventory items of grains and hops.

Malt Bill-

  • 16.5 lbs Pilsner
  • 2 lbs 12 oz Vienna
  • 1.5 lbs White Wheat
  • .5 lb Crystal 40

Hop Bill-

  • 1 oz. Hallertau 3.6% – 60 mins.
  • 1 oz. Tradition 6% – 60 mins.
  • 1 oz. Spalt 3.8% – 60 mins.
  • 1 oz. Saaz 2.6% – 30 mins.

Yeast-

  • wyeast 2308 Munich Lager
  • This is a unique strain, capable of producing fine lagers. It is very smooth, well-rounded and full-bodied. A thorough diacetyl rest is recommended after fermentation is complete.
  • Temp. range 48˚ – 56˚
  • Since Dunkel seemed to struggle to get to its FG, I will make starter with 2 smack packs. Made a larger starter and doubled it 2 days later.

Calculated Stats-

  • OG – 1.051
  • IBU – 25.2
  • SRM – 4.6
  • FG – 1.009
  • ABV – 5.4%

Water-

Prepared 21 gallons STL County tap the night before brewing.

Mash Schedule-

Temperature Mash – 2 Step – Light Body

  • Mash In – 7 gallons at 129˚ – Step Temp 122˚ – hold 30 mins.
  • Heat to 148˚ over 15 mins. – hold 60 mins.
  • Mash Out – Heat to 168˚ over 10 mins.  – hold 10 mins.

Sparge- 

Fly Sparge with 9+ gallons at 168˚ – collect 15 gallons

July 4, 2018- 

DAMN it was hot. It was Africa hot.

Rob and Alan showed to help.

Brew went very well. But DAMN it was HOT!

Ran off 16 gallons. Extended boil about 15 minutes.

Ended with 12.75 gallons in fermenter.

Could not chill below 85˚ so will not pitch yeast until morning or after work.

Gravity- Glass hydrometer reading 1.05. TILT hydrometer in fermenter reading 1.052. I will split the difference and call it 1.051 – dead on.

Now to be on lookout for about 12 pounds of fresh peaches.

July 5, 2018-

Before leaving for work, wort still too warm to pitch yeast. Will wait util after work.

7:45 pm- Temperature has slowly decreased during the day. Crashed yeast Wednesday night and poured off half the liquid. Oxygenate and pitch yeast at 54˚.

July 15, 2018-

Fermentation has been cranking along nicely. Much happier with the performance of the Tilt Hydrometer with this beer versus the Dunkel. It helps keeping the connection to the App throughout the entire fermentation. Am using the site Brewstat.us to log readings. Very cool to be able to check gravity and especially temperature any time of the day and from wherever I am. The gravity readings do bounce around but that is normal. Especially during active fermentation. But looking at the chart gives you a really good idea of where the beer is at.

Yesterday I removed from the refrigerator for Diacetyl rest. As you can see on the chart, temperature has climbed and we are nearing FG. I will procure peaches within the next day or two and we will be ready for secondary.

PfirsichDort1

July, 20, 2018

Diacetyl rest is complete. Did not need to keep out as long as I did but I was waiting until I had peaches ready. My sister Jane picked up 10 pounds of froze peach slices at Restaurant Depot. Thursday night I cooked them down and broke them into smaller pieces. I left them in the pot and put in refrigerator. Next evening (20th), I picked up new (used) fermenter, clean, sanitized and prepped for secondary. Peaches were divided into two parts and put into sanitized hop sacks. Tied off and dropped into fermenter. Then, Dortmunder was racked onto peaches and fermenter placed back into refrigerator. No activity in airlock.

August, 11, 2018

Racked to 2, 5 gallon kegs. Also 16 bottles. In each bottle I placed 4 carbonation tabs. The peaches in the mesh bags was a good call. Sample tastes very good. Will be fantastic carbonated and cold. Might not be as peachy as last years but we will see what carbonation does to the peach flavor. Kegs went right back into the refrigerator.

FG = 1.01 (calculated 1.009) ABV 5.38 % (calculated 5.4%)

 

 

1 thought on “Pfirsich Dortmunder 2018

  1. Pingback: Oktoberfest Beer List 2018 | All Grain Underground

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