| Author |
Message |
    
Tony Legge
Member
Username: Boo_boo
Post Number: 228
Registered: 05-2005
Posted From: 142.163.77.46
| | Posted on Saturday, January 27, 2007 - 04:29 pm: | 
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I've recently made a Dortmunder using my soft municipal water (chlorimine removed via campton tablet treatment) along with a couple of tsp of salts (calcium chloride and chaulk). My water treatment don't come close to what the Dortmunder profile suggests it should be. I was told that it wouldn't taste authentic but according to Dr. Fix in Principals of Brewing Science, the Dortmunder brewers were in the forefront of water treatment, and that in fact a true Dortmunder is brewed with water as soft or softer than czech pilsener water.
I've racked a week ago and it is now lagering at 34f and my hydro sample tasted great.
Any comments on the water profile, actual, vs what Dr. Fix is suggesting? |
Graham Cox
Advanced Member
Username: T2driver
Post Number: 902
Registered: 11-2004
Posted From: 68.32.253.156
| | Posted on Saturday, January 27, 2007 - 04:40 pm: |
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Tony, I made my first Dortmunder last year and attempted to adjust my water to precisely half the published values. It still came out too salty-minerally.
I've had DAB, etc., and I am sure that the modern Dortmund brewers aggressively treat their water. |
Tom Meier
Intermediate Member
Username: Brewdawg96
Post Number: 481
Registered: 03-2003
Posted From: 74.241.150.13
| | Posted on Saturday, January 27, 2007 - 05:50 pm: |
|
I also read somewhere, very recently, (wasnt it here?) that they use Reverse Osmosis.
And a Dortmunder Brewmaster was quoted as saying that while the harder water may have been true of their brewing in the past, that they currently go to great lengths to treat their water. |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 6390
Registered: 01-2002
Posted From: 24.57.224.220
| | Posted on Saturday, January 27, 2007 - 06:44 pm: |
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Precisely, Tom. Yes, it was here that someone reported a communication from a brewer at DAB indicating that they treat their water to remove most of the carbonate but leave the calcium at about 60 mg/L. To me this shows the general foolishness of trying to emulate the water of "classic" brewing cities.
Dortmunder export is a relatively light colored (4-6 SRM) lager style with somewhat more malt/hop balance than a pilsner. As such I would want rather soft water with perahps a little more sulfate and chloride than "normal." It's not that critical; many brewers could do nothing to their water and be just fine. But as always, "it depends." 
(Message edited by BillPierce on January 27, 2007) |
Tony Legge
Member
Username: Boo_boo
Post Number: 229
Registered: 05-2005
Posted From: 142.163.77.46
| | Posted on Saturday, January 27, 2007 - 09:59 pm: |
|
It is good to know that my common sense prevailed in that I rejected the addition of all those salts I would have needed to add to get the "Dortmunder profile" |
Brews and Views Archive 2007 
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