Dortmunder

[tazman1967]

+1 for the 2042 Danish yeast.

I have starters of both this and the Budvar in the fridge atm.
Just pitched the 2042 on a AG James Boags Premium clone.
I am interested to see how this yeast turns out...

 

[Pumpy]

the Dortmunder Export is lagering at the moment , tasted it to see how its going and I am really happy
pitched two ,two litre starters at 12 C and has not looked back .

its my first real Pilsner


Type: All Grain
Date: 17/04/2009
Batch Size: 40.00 L
Brewer: Pumpy
Boil Size: 50.78 L Asst Brewer:
Boil Time: 90 min Equipment: My Equipment 40
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 83.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
6.24 kg Weyermann Pilsner (3.9 EBC) Grain 67.31 %
2.94 kg Weyermann Munich I (15.8 EBC) Grain 31.64 %
0.10 kg Weyermann Melanoidin (70.9 EBC) Grain 1.05 %
103.39 gm Hallertauer [4.60 %] (60 min) Hops 27.4 IBU
27.31 gm Hallertauer [4.60 %] (5 min) Hops 1.4 IBU
26.92 gm Hallertauer [4.60 %] (0 min) Hops -
1.00 tsp Koppafloc (Boil 10.0 min) Misc
2.12 tsp Yeast Nutrient (Primary 3.0 days) Misc
2 Pkgs German Bock Lager (White Labs #WLP833) Yeast-Lager



Beer Profile

Est Original Gravity: 1.061 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.88 % Actual Alcohol by Vol: 0.65 %
Bitterness: 28.9 IBU Calories: 90 cal/l
Est Color: 12.5 EBC Color: Color


Mash Profile

Mash Name: Double Infusion, Light Body Total Grain Weight: 9.28 kg
Sparge Water: 12.68 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Double Infusion, Light Body Step Time Name Description Step Temp
30 min Protein Rest Add 17.42 L of water at 55.6 C 50.0 C
30 min Saccrification Add 15.48 L of water at 86.6 C 65.6 C
10 min Mash Out Add 15.48 L of water at 99.1 C 75.6 C



Mash Notes: Double step infusion - for light body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts.

 

[benno1973]

Pumpy - off topic question, but I notice you did a protein rest. Is this required with the Weyermann Pilsner malt? I would assume it's modified enough, but I've never used it before. I only ask because I'm about to mash with it (in a Helles - it's not a Dortmunder, but it's in the same league) and wonder whether I need to incorporate a protein mash into my day...

 

[Pumpy]

Pumpy - off topic question, but I notice you did a protein rest. Is this required with the Weyermann Pilsner malt? I would assume it's modified enough, but I've never used it before. I only ask because I'm about to mash with it (in a Helles - it's not a Dortmunder, but it's in the same league) and wonder whether I need to incorporate a protein mash into my day...

KS i dont think you need it but I have been doing a 50C protein rest with all my Pale beers APA, German Pilsner , Dortmunder and i feel it improves the beer , I may be wrong, but I am happy with the results, the protein drops out in the boil heaps and I scum skim .

IMO it improves he beer .

give it a go , see what you think .

pumpy

 

[Pumpy]

I know one is supposed to lager this beer for four weeks .

But I love it cant stop drinking it it tastes great however i bought a new filter from an alternative source and it dont seem to be doing its thing .

I dont care probably the best Pilsner I ever made.

From now on there will always be a Pilsner on my taps , how great they are .

Pumpy

 

[Damian44]

Hey. My next brew is going to be a Dortmunder, virtually the same as Pumpys. Except i wont to lower the SG to 1.040. Can i just lower the gravity in beersmith or will this throw the bitterness out of whack?


TYVM Damian

 

[Pumpy]

Hey. My next brew is going to be a Dortmunder, virtually the same as Pumpys. Except i wont to lower the SG to 1.040. Can i just lower the gravity in beersmith or will this throw the bitterness out of whack?


TYVM Damian

Damian44

If you have Beersmith program there is an adjust specific gravity function on the tool bar under 'Gravity'

I have never used it but think it will convert for you .

Pumpy

 

[hillbillybreweries]

Danish Lager is a good bet. Out of interest isn't DAB export a Pilsner? - I.e. not a Dortmunder in style but only name.

 

[Damian44]

Thanks Pumpy. If i adjust the gravity with Beersmith it throws out the IBU/SG ratio. Originally the recipe has a IBU/SG ratio of 0.515, but after the SG is adjusted its 0.688.

If i lower the bittering from 27.5 IBUs too 20.5 IBUs i get back to the original IBU/SG ratio the recipe called for. What would work best?

TYVM Damian

 

[Weizguy]

Thanks Pumpy. If i adjust the gravity with Beersmith it throws out the IBU/SG ratio. Originally the recipe has a IBU/SG ratio of 0.515, but after the SG is adjusted its 0.688.

If i lower the bittering from 27.5 IBUs too 20.5 IBUs i get back to the original IBU/SG ratio the recipe called for. What would work best?

TYVM Damian

You can scale the recipe to, say 18 litres, then change back to 22. That will keep all in balance. Just have to play with the scaling volumes..

Best of luck and enjoy.
Pls realise that this will no longer be a Dort-style due to the change in gravity. But who cares?

Post your results here.
Uncle Seth out

 

[Zwickel]

Out of interest isn't DAB export a Pilsner? - I.e. not a Dortmunder in style but only name.

German export beers are mostly Lager beers.
If a german beer is named "export" that means Lager
A Pilsener is always named Pilsener.

Cheers :icon_cheers:

 

[kabooby]

From now on there will always be a Pilsner on my taps , how great they are .

Pumpy

Now that's a big statement Pumpy. Didn't you say that about the Chiswick bitter :unsure:

Kabooby

 

[Pumpy]

Now that's a big statement Pumpy. Didn't you say that about the Chiswick bitter :unsure:

Kabooby

Yes I did , but there are so many great beers they keep suprising me.

my 'Favourite Fantastic Four' would be all pale beers

Harrington Park APA
Jamils Dortmunder
Docs Saison
Chiswick Bitter
Maibock (umm that is five )

Pumpy

 

[kabooby]

Yes I did , but there are so many great beers they keep suprising me.

my 'Favourite Fantastic Four' would be all pale beers

Harrington Park APA
Jamils Dortmunder
Docs Saison
Chiswick Bitter
Maibock (umm that is five )

Pumpy

Looks like it's time to get another tap

Kabooby

 

[Online Brewing Supplies]

Yes I did , but there are so many great beers they keep suprising me.

my 'Favourite Fantastic Four' would be all pale beers

Harrington Park APA
Jamils Dortmunder
Docs Saison
Chiswick Bitter
Maibock (umm that is five )

Pumpy

That is a fantastic four ! I would drop the Saison as Havent yet brewed one. Mai bock I would have at the top of the ladder, I luv's the stuff!
GB

 

[Damian44]

How do you think this style will go with a OG of 1.042?

 

[Weizguy]

How do you think this style will go with a OG of 1.042?

According to the BJCP here, that gravity is a little low.
IMHO, you'll be fine if you get the balance of flavours right and don't plan to compete with your brew.

 

[hillbillybreweries]

thanks Zwickel,

let me rephrase the question

is DAB export more like a Dortmunder style beer or a more like a Pils style beer?
Most homebrewers on here would use the BJCP guidelines to gauge this I am betting.
Earlier in the tread someone mentioned DAB export as an example.

I'm sure we all know Pilsner originates from the Checz beer from Pilsen.
German Pils was adapted from that beer.

Cheers.

 

[gap]

thanks Zwickel,

let me rephrase the question

is DAB export more like a Dortmunder style beer or a more like a Pils style beer?
Most homebrewers on here would use the BJCP guidelines to gauge this I am betting.
Earlier in the tread someone mentioned DAB export as an example.

I'm sure we all know Pilsner originates from the Checz beer from Pilsen.
German Pils was adapted from that beer.

Cheers.

This is what DAB means Dortmunder Actien Brauerei

Dortmunder Actien Brauerei
Country: Germany
Type: Lager - Euro

 

[Zwickel]

thanks Zwickel,

let me rephrase the question

is DAB export more like a Dortmunder style beer or a more like a Pils style beer?
Most homebrewers on here would use the BJCP guidelines to gauge this I am betting.
Earlier in the tread someone mentioned DAB export as an example.

DAB means "Dortmunder Aktien Brauerei", is one of two remaining breweries in Dortmund, hence is DAB an original Dortmunder beer.

Dortmunder style or export is called a beer thats specifically brewed for the export, ages ago. The beer is brewed stronger, because transport costs were high, to get diluted by water at the destination. But people got to love that kind of strong beer, so the "Dortmunder Export" became its own style.

I'm sure we all know Pilsner originates from the Checz beer from Pilsen.
German Pils was adapted from that beer.

Sorry mate, Pilsener has not been adapted, Pilsener has been invented from the German brewer Josef Groll. Josef Groll was a bavarian brewer who got called to Pilsen to improve theire up to then crappy beer. He created Pilsener style beer by using an yeast strain that could ferment out at very low temps.

Cheers :icon_cheers: