I have loved Dortmunder lagers for years -- ever since first trying Berghoff's Dortwunder -- but only now am I getting around to brewing one. They are the perfect balance between Pilsner crispness and and Munich maltiness.
Appearance: Pale straw gold color. Very very clear -- as clean as you can get a lager without filtering. Champagne bubble cascading up the glass. A white foamy head that quickly evaporates to a thin rim around the glass. White lacing remains throughout quaffing. Perhaps add a touch of dextrin malt to help with head retention, but not so much as to add more body.
Aroma: Sweet, spicy aroma. Bread, biscuit with honey, Mandarin citrus, and very slight sulfur. Perfect.
Taste: Dry, sweet bread transforms to crisp sulfur-lager flavor. Some spiciness from the hops comes through but only just a hint. Overall, malt dominates (as it should). Light body. Effervescent bubbles.
Final Thoughts: Really happy with how this turned out! Feels, looks, smells, and tastes like a Dortmunder should. This would be a great summer thirst-quencher. As it is, it's a great change of pace from hot weather IPAs and a refreshing transition before the late fall/winter onslaught of roasty beers. I love how the Bohemian lager yeast helped keep everything in proportion. I also think the Hallertauer/Saphir hop mix was really nice -- just the right spicy citrus. Water profile seemed pretty much spot on.
Next Time: Consider adding a touch of dextrin malt to help with head retention, but be restrained to keep body light. Would be interesting to try a little sourdough malt too. No need to go hoppier or have a higher ABV.
|6.5 gal||60 min||1.053||1.013||5.23%||25||75%||4.37|
|6.5 gal||60 min||1.067||1.017||6.61%||82||75%||10.75|
|Pilsner malt||12 lbs||91%||Avangard|
|Munich 10L||10 oz||4.7%||Briess|
|Vienna||6 oz||2.8 %||Avangard|
|Acidulated||3 oz||1.4%||Best Malz|
|Hallertauer||1 oz||60 min||Boil||Pellet||3.8%||YCH|
|Saphir||1 oz||60 min||Boil||Pellet||2.4%||YCH|
|Hallertauer||1 oz||10 min||Boil||Pellet||3.8%||YCH|
|Saphir||1 oz||10 min||Boil||Pellet||2.4%||YCH|
|Irish moss||2 t||15 min||Boil|
|Yeast nutrient||0.5 t||10 min||Boil|
|2124 Bohemian Lager||Wyeast||2 L||73-77%||50 F||Starter|
WATERProfile link: https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=9YX6VMW
|RO Water||7.5 gal||83-17 Mash/Sparge|
|Filtered Water||1.5 gal||17-83 Mash/Sparge|
|Calcium Chloride||2 g||Mash|
|Mash in||156 F||10 min||6 gal|
|Saccrification rest||148 F||60 min|
|Batch sparge||168 F||10 min||3 gal|
|Boil||212 F||60 min|
|Chill||50 F||15 min|
|Fermentation||48 F||7 days|
|Fermentation||52 F||3 days|
|Fermentation||66 F||3 days||Allow to free rise|
|Chill||60 F||11 days|
|Lager||36 F||14 days|