Pfirsich Dortmunder 2019

Time is up? Need to get this lager brewed for Oktoberfest so it has plenty of time in the cold. I should rename this Pfirsich Lager as I do not think this is what a true Dortmunder should be. I will Peach all 12 gallons and am planning on this being REALLY peachy. Not 100% sure of the method to achieve this yet. First time I used peaches was a big freaking mess. Mushed up peaches went right in secondary which made it impossible to rack into keg. Second time peaches were in mesh bags. Less messy but not enough peach flavor. This time I am thinking chopped and mushed peaches in the mesh bags but I also have 1, 3 pound can of Vinter’s Harvest Peach puree and Apricot puree. Everything I have read indicates using some apricot if you want peach flavor. Dave at the brew store says put it in near the end of primary (before rest). Maybe I will add the peaches and can of apricot puree and check flavor when racking to secondary. If needs more peach add the can of peach puree. I don’t know. Will try to find more info on this.

July 21, 2019

12 gallons – Dortmunder Export with Peach (Pfirsich Lager)

Charles, Tom, Sam, Alan

Malt Bill-

  • 18 lbs Pilsner
  • 2 lbs Vienna
  • 2 lbs White Wheat
  • .5 lb Crystal 40

Hop Bill-

  • 3 oz. Saaz 2.8% – 60 mins.
  • 1 oz. Mandarina Bavaria 7.3% – 60 mins.
  • 1 oz. Strisslespalt 1.3% – 15 mins.

Yeast-

  • yeast 2124 Bohemian Lager
  • This Carlsberg type yeast is the most widely used lager strain in the world. This strain produces a distinct malty profile with some ester character and a crisp finish. A versatile strain, that is great to use with lagers or Pilsners for fermentations in the 45-55°F (8-12°C) range. It may also be used for Common beer production with fermentations at 65-68°F (18-20°C). A thorough diacetyl rest is recommended after fermentation is complete.
  • Temp. range 45˚ – 68˚

Calculated Stats- Not including extra sugars from fruit additions in fermentation.

  • OG – 1.052
  • IBU – 26.1
  • SRM – 4.9
  • FG – 1.014
  • ABV – 5.1%

Water-

Prepared 21 gallons STL County tap the night before brewing.

Mash Schedule-

Temperature Mash – Single Infusion – Medium Body

  • Mash In – 7 gallons at 165˚ – Step Temp 152˚ – hold 60 mins.
  • Mash Out – 4 gallons at 200K – Step Temp 168˚ – hold 10 minutes

Sparge- 

Fly Sparge with 9+ gallons at 190˚ – collect 15 gallons

Brew Day-

It was HOT. Nothing like last year for this brew however. Started EARLY. Mash In was at 7 am and we were finished by noon. Hit all the numbers but FG was slightly low but nothing to get worked up over.

Chilled to under 90˚. Not bad for how hot it has been.

Transfered via pump directly to fermenter inside refrigerator in basement. Man that works nice!

OG = 1.050

Let wort cool more before oxygenating and pitching yeast later that evening. Monday night fermentation looks perfect.

Tom killed the last keg of Scrummy. That was a really good beer. Will make that again soon.

Friday July 26-

Fermentation going perfectly. Temperature holding in the 50˚ range. Friday morning before heading to Tom’s for day one of the 2 day brewing marathon, I took the advice of 2 professional brewers and dumped the 2 cans of puree (peach and apricot) into the fermenter.

A few days later it looked as if I killed the fermentation. Maybe the lid or airlock did not re-seal correctly? Added an emergency pack of yeast and made sure the lid was on correctly and rigged the airlock to be forced down for a tighter fit. turned off refrigerator to raise temperature for rest.

Additional yeast seemed to help a little. I would have thought that adding all that additional sugar would have fired off a very active fermentation but no. A little additional but not much. Or did it?

Saturday Aug. 3-

Refrigerator has been back on for a few days. Nothing going on in airlock. Racked to secondary fermenter being careful not to draw in too much traub and puree slime. Left the fermenter in refrigerator as I racked because I did not want to stir up the slime. Seemed to work very well.

Gravity – 1.008 – much lower than calculated. Seems like the additional sugar and yeast helped after all. Right now abv = 5.5%. A little higher than mid range for the style.

Flavor – Very strong peach flavor. Certainly more peach than last year and probably more than the first time I tried this. Hopefully it stays as is. Will check flavor after 1 week in secondary before deciding if I want more peach flavor. If so I will probably use fresh peaches.

Monday Aug. 5-

Beer has been in secondary in the basement refrigerator. No activity in airlock.

Dumped in 48 oz of frozen organic peach slices that I chopped into smaller pieces.

Sunday Aug. 11-

No airlock activity. Time to get keg this peachy mess.

Peaches might have kicked off a little more fermentation but not enough to boost final ABV – 5.5%.

Was very surprised to see most of the peaches floating on top. Kegging went smooth. A BIG difference from the first time I put peaches in and not in a bag. Sample is mostly clear. Taste like… you guessed it, peaches. Much better flavor than last year. A little lagering time (48 days, will have to do), and this should be outstanding. Planning on having ice cold peach slices on hand to serve this with. I keep saying I am going to do this but always forget.

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s