Jamil's Dortmunder Export

[Good Ed]

So this is planned for tomorrow from a recipe by Jamil Zainasheff on the Jamil Show http://thebrewingnetwork.com/

Dortmunder is a balanced beer with a touch of sweetness, the malt of a Helles and the hops of a Pilsner, and is a light golden colour. I'm using WLP830 and have stepped this up to get ~470bn cells and will ferment at 10C

Brew length 23L; 74% efficiency

3677g Pilsner (67%)
1756g Munich I (32%)
55g Melanoidin (1%)
55g Hallertau Hersbrucker 4.13% AA 60mins 27.6 IBU
16g Hallertau Hersbrucker 4.13% AA 50mins 1.5 IBU
16g Hallertau Hersbrucker 4.13% AA 20mins steep at 80C

Boil 90mins; mash 90mins at 66C
WLP830 German Lager yeast at 10C
CaCO3 to 30ppm; Ca to 180ppm with CaSO4

OG 1055; FG 1013; ABV 5.5%; IBU 29.1 (Rager); EBC 11.6

 

[Good Ed]

Start of sparge

 

[Good Ed]

After a break of a couple of hours we now have a boil

 

[Dr Mike]

Looking good ! :

Not often we get to see AG lager brew days.

 

[Good Ed]

just the same process Dr M, just fementing cooler

here's the big starter, I'm just about to decant off that spent wort and add about 600ml of cooled wort from the boil (Irish Moss in the glass)

 

[Dr Mike]

That's what I call a starter !

How do you cool the wort down to 10C before pitching ?

 

[Good Ed]

Well, I'm going to chill as much as possible wth my immersion chiller, then put it in the cellar which is 11C ambient, which means the beer will be fermenting at about 9C. I have a beer in my fermenting fridge otherwise I'd put in there. I was intending to get my whirlpool chiller up and running (as Jamil's set up) and run the hose through a bucket with ice, but I'm not there yet.

 

[Good Ed]

so ended up with 22.5L at OG 1057 pitched yeast at 13C and now in the cellar

 

[Dr Mike]

Nice one.

I quite fancy having a go at a Lager some time but not sure I want to tie up my fermenting fridge for two months !