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Mike's Dort
Dortmunder Export • All Grain • 10.5 gal
Dortmunder Export style (in kegs, ready for beerfest). This Dortmunder turned out great, exactly what I was looking for, nice light color, nice head, good malty german flavor, balanced with just the right amount of hops.
March 18, 2010 pm 07:30pm
5.0/5.0 1 rating
Ingredients (All Grain, 10.5 gal)
- 13 lbs
2-Row Brewers Malt; Briess
2-Row Brewers Malt; Briess
Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 2.0 lbs
Munich 10L Malt (Organic); Briess
Munich 10L Malt (Organic); Briess
Robust malty flavor. Characteristics & Applications: • Sufficient enzymes for self-conversion in most mash programs. • Provides a smooth yet pronounced malty flavor plus sweetness. • Great in bock beers! • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 3.25 lbs
Vienna Malt; Briess
Vienna Malt; Briess
Malty, very slight biscuit flavor. Characteristics & Applications: • Can be used as a base malt • Use with Caramel Malts to produce malty red and amber beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- .5 lbs
2-Row Carapils® Malt; Briess
2-Row Carapils® Malt; Briess
Very low color or flavor contribution. Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 2 lbs
Pale Wheat Malt; Weyermann®
Pale Wheat Malt; Weyermann®
German-grown top-quality wheat (2004 harvest). Product Characteristics: Ideal foundation grain for pale Weizenbiers, such as Hefeweizen and Kristallweizen. Essential ingredient in North American pub wheat ales. Adds creaminess, body, and complex wheat flavors to top-fermented beers. Recommended Quantities: Up to 80% in Bavarian-style Weizenbiers, up to 50% in North American pub wheat ales, up to 7% in Altbier and Kölsch. Suitability (beer styles): Ales: Hefeweizen, Kristallweizen, Weizenbock, Dunkelweizen, pub wheat ales, Altbier, Kölsch, light or low-alcohol beers
- 0.4 oz
Perle - 16.6 AA% pellets; boiled 60 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- 2 oz
Hallertauer Tradition - 7.2 AA% whole; boiled 15 min
Hallertauer Tradition
Fine, 'Noble'.
- 1 oz
Spalt Spalter - 4.8 AA% whole; boiled 1 min
Spalt Spalter
Mild, slightly spicy. 'Noble'.
-
Wyeast 2565 Kolsch
Wyeast 2565 Kolsch
A hybrid of ale and lager characteristics. This strain develops excellent maltiness with subdued fruitiness, and a crisp finish. Ferments well at moderate temperatures.
Notes
I used "New Zealand Pacific Gem" in place of bittering hop listed. Step-mash @ 122F for 30 min, 153F for 60 min.
Style (BJCP)
Category: 1 - Light Lager
Subcategory: E - Dortmunder Export
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.048 - 1.056 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.015 | |
| Color: | 5.7 SRM | 4 - 6 | |
| Alcohol: | 5.0% ABV | 4.8% - 6% | |
| Bitterness: | 24.1 IBU | 23 - 30 | |
Discussion
Mmmmmm, NICE!
2010-05-05 7:34pm
This batch is my first batch of Dortmunder, and my 98th beer batch. It turned out great, makes me wonder why I have not made this style sooner. I hope you like it too.
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