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Brews & Views Bulletin Board Service * Brews and Views Archive 2005 * Archive through January 29, 2005 * Denny's Dort....recipe < Previous Next >

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Doug Pescatore
Senior Member
Username: Doug_p

Post Number: 1132
Registered: 10-2002
Posted on Wednesday, January 26, 2005 - 05:01 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Denny,
Can you post a link to your Dort Recipe?

Did you do any water treatment with Brewers salt to appoximate the Dort's hard water?

-Doug
 

Chumley
Senior Member
Username: Chumley

Post Number: 2691
Registered: 02-2003
Posted on Wednesday, January 26, 2005 - 05:16 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Geez, Doug...talk about rubbing salt in the wounds...

"Add 1 quart of freshly squeezed mango juice to the secondary and lager for one year."
 

Doug Pescatore
Senior Member
Username: Doug_p

Post Number: 1133
Registered: 10-2002
Posted on Wednesday, January 26, 2005 - 05:20 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Funny, Chumley.....

One of the forum members here sent me an email with a recipe that looks really good, but I want to see another to make a comparison before I brew it.

-Doug
 

Denny Conn
Senior Member
Username: Denny

Post Number: 4125
Registered: 01-2001
Posted on Wednesday, January 26, 2005 - 05:21 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I think Chumley's pretty close....

I did treat the water since Dort is all about the water...I don't have the recipe at hand, but I'll try to get it posted tomorrow. PLEASE don't use the same yeast I did unless you want to lager it for a year or so, then dump it out...
LIfe begins at 60...1.060, that is.
 

Doug Pescatore
Senior Member
Username: Doug_p

Post Number: 1134
Registered: 10-2002
Posted on Wednesday, January 26, 2005 - 05:25 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I plan on using Wyeast's Danish Lager yeast which is suppose to be very reliable, however I have never used it.

-Doug
 

fob
Member
Username: Fob

Post Number: 121
Registered: 02-2003
Posted on Wednesday, January 26, 2005 - 05:37 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I used that yeast for a CAP that turned out great. Really accentuates hops nicely.
 

Denny Conn
Senior Member
Username: Denny

Post Number: 4127
Registered: 01-2001
Posted on Wednesday, January 26, 2005 - 06:07 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I LOVE that yeast! Wish I would have used it on mine!
LIfe begins at 60...1.060, that is.
 

Jeffery Swearengin
Advanced Member
Username: Beertracker

Post Number: 624
Registered: 03-2002
Posted on Wednesday, January 26, 2005 - 06:43 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Dortmunder's water is unusually high in sulfates which "sharpens the perception of bitterness." I usually add some extra Magnesium Sulfate & back-off the IBU's when brewing mine.
CHEERS! Beertracker

"From man's sweat and God's love, beer came into the world." ~ Saint Arnold of Metz (580-640) - Patron Saint of Brewers