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Chuck's Dortmunder
Dortmunder Export • All Grain • 5 gal
I really like this one! I have made it several times in the last few years. It ages well and is mighty smooth drinking.
October 16, 2001 01:23pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 3.5 lbs
German 2-row Pils
German 2-row Pils
- 4.5 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1.5 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- 0.75 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 1 1/8 oz
Tettnanger -4.5 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 5/8 oz
Hallertauer Hersbrucker -3.1 AA% pellets; boiled 20 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 3/4 oz
Hallertauer Hersbrucker -3.1 AA% pellets; boiled 1 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 1/2 oz
Saaz -3.9 AA% pellets; added dry to secondary fermenter
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1tsp
Irish Moss -(omitted from calculations)
Irish Moss
- 1/4tsp
Wyeast nutrient -(omitted from calculations)
Wyeast nutrient
-
Wyeast2565Kolsch
Wyeast2565Kolsch
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
2 step infusion mash: Dough in w/ 11 qts 135 deg water and perform a protein rest for 30 mins @ 122 deg. Add sufficient 200 deg water to raise temp to 152 deg and maintain that temp for 60 mins for a saccharification rest. Sparge w/ 4.5 gal 170 deg water. Total 90 min volume reducing boil w/Irish moss and yeast nutrient added at the last 15 mins. Pitch 1.5 qt yeast starter 24 hrs old @ high kruesen after cooling the wort to 70 deg. Primary fermentation @ 55 deg for 7-12 days in glass. Secondary fermentation for 4 weeks minimum @ 38 deg. Bottle w/ Corn sugar prime or pressure carbonate in corny keg and serve on tap after it is cold conditioned for one more week. Then you're finally ready to live it up! Enjoy.
Style (BJCP)
Category: 1 -Light Lager
Subcategory: E -Dortmunder Export
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.048 -1.056 |  |
| Terminal Gravity: | 1.011 | 1.010 -1.015 | |
| Color: | 6.0 SRM | 4 -6 | |
| Alcohol: | 5.1% ABV | 4.8% -6% | |
| Bitterness: | 29.8 IBU | 23 -30 | |
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