I really like this style of beer and i’ve brewed it many times over the years. This batch came out ok. The last few batches, i’ve tried to make an effort to increase the body. I’ve increased mash temps, but it fermented out on the low end of the scale (1.011 og). Carahell is definitely present and provides some background sweetness, but I think that clashes with the water profile. Hop character isn’t as bold as I wanted, but it’s easy to drink.
I fermented this beer at 50f and it’s pretty clean, but I think that’s a problem. Dortmunder should be a little rough around the edges, and have a kick of sulfur. Next time I brew this beer, I should ferment it at 54f or 55f. I’ll be pushing outside of my comfort zone with 34/70.
6 Gallon Batch
Grain
- 11 pounds Bestmalz Heidelberger
- 2 pounds Carahell
Hops
- 1.75 ounces Saaz (3.8%) @ First Wort
- 3 ounces Saaz( 3.8%) and Mittlefrueh(2.3%) @whirlpool 20 minutes at 165f
Water
- 11.36g Baking Soda (mash)
- 8.76g Gypsum (mash)
- 4.34g Calcium Chloride (mash)
- 20.93g Baking Soda (sparge)
- 16.13g Gypsum (sparge)
- 7.99g Calcium Chloride (sparge)
- 12 gallons RO water
Yeast
- Fermentis 34/70 x3
Mash
- 4.28 gallons water
- Steep at 156f
- Sparge with 7.89 gallons of water at 170f
Boil
- 1.75oz Saaz (3.8%) at first wort
- boil 60 min
- Whirlpool at 165f for 20min
- 3oz Saaz (3.8%) and 3oz Mittelfruh (2.3%)
Fermentation
- Pitch 3 packs of 34/70
- Start fermentation at 58f (overnight)
- Decrease temp to 50f in morning after fermentation has kicked off
- Increase temp to 58f after 10 days for diacetyl rest
- After 7 days cold crash to 35f
- Add biofine to keg and transfer beer
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