19 replies to this topic

[Bklmt2000]

Made this a couple of days ago:  (a riff on Great Lakes' Dortmunder Gold, a staple in my beer fridge)

 

5lb pils

5lb munich

0.5lb C-60

0.5lb wheat

 

Cascade (9% AA, whole), to 26 IBU's (bittering)

Mt Hood (6.5% AA, whole), for 6 IBU's (10-min addition)

Mt Hood (6.5% AA, whole) for 3 IBU's (1-min addition)

 

34/70 will handle the heavy lifting in the primary.

 

Beersmith 2 told me this would weigh in at ~1.060 for 5.5 gallons in the primary, 35 IBU's, and ~9 SRM.

 

Will know in about 6 weeks how close i got to GLBC.

[Big Nake]

C60 and Cascade in a dort? That's it. I'm flouncing.

[HVB]

C60 and Cascade in a dort? That's it. I'm flouncing.

Look up the Great Lakes dort he is using for insparation... It has both.

[Bklmt2000]

Look up the Great Lakes dort he is using for insparation... It has both.

 

Truth.  I pulled the ingredients from the Dort spec sheet from GLBCs website.

 

httpss://www.greatlakesbrewing.com/sites/default/files/dortmunder_gold_lager_profile_2017.pdf

[Big Nake]

Look up the Great Lakes dort he is using for insparation... It has both.

I know but it's not a great example of a dort. I have had that beer and it's not a bad beer but I just wish they didn't call it a dort because I find it misleading. Somewhere in there on a podcast, Denny was comparing GLBC Dortmunder Gold with an Ayinger beer (Jahrhundert?) which was probably not fair but they were very honest about the difference. My guess is that B2000's beer will be a great beer but I think that American breweries do a disservice to traditional styles by making them with untraditional ingredients. Just call it a lager. Call it a gold lager, amber lager, golden lager, summer lager, spring lager, etc. but once you get to Export Lager or Dortmunder, now you're in a different zip code, IMO.

[HVB]

I know but it's not a great example of a dort. I have had that beer and it's not a bad beer but I just wish they didn't call it a dort because I find it misleading. Somewhere in there on a podcast, Denny was comparing GLBC Dortmunder Gold with an Ayinger beer (Jahrhundert?) which was probably not fair but they were very honest about the difference. My guess is that B2000's beer will be a great beer but I think that American breweries do a disservice to traditional styles by making them with untraditional ingredients. Just call it a lager. Call it a gold lager, amber lager, golden lager, summer lager, spring lager, etc. but once you get to Export Lager or Dortmunder, now you're in a different zip code, IMO.

Oh, I agree with you on that. I know a brewery that does a kolsch "inspired" beer that is hazy and dryhoped! Drives me crazy that some may think that a kolsch should be like that.

[Steve Urquell]

Looks like a nice beer. I'd hit it. I don't think the cascade will add anything but the IBUs you wanted so that addition is fine. That beer is on the BJCPs example list of what a Dort should be whether to style or not. I'd find one of the German examples and taste them side by side--for science!

 

DAB Original, Dortmunder Kronen,

Dortmunder Union Export, Flensburger Gold, Gord

on Biersch

Golden Export, Great Lakes Dortmunder Gold

[armagh]

Gotta agree with Ken as a general matter.  Every American brewed style of German-inspired beer I've tried has fallen far short of the mark.  Having grown up in Cologne and been introduced to Kolsch at a young age, I have yet to drink an American example that is even close.  The same for Alt, which was just up the river in Dusseldorf.  It's hard to know if the US breweries just aren't willing to invest in the learning curve, or if they just want to sling something out there and call it "X," but the next time I drink an accurate US example of anything German, it will be the first time.

[HVB]

Gotta agree with Ken as a general matter.  Every American brewed style of German-inspired beer I've tried has fallen far short of the mark.  Having grown up in Cologne and been introduced to Kolsch at a young age, I have yet to drink an American example that is even close.  The same for Alt, which was just up the river in Dusseldorf.  It's hard to know if the US breweries just aren't willing to invest in the learning curve, or if they just want to sling something out there and call it "X," but the next time I drink an accurate US example of anything German, it will be the first time.

If you make it up to Mass try the Kolsch from Exhibit A brewing.  It may change your mind on American Kolsch.

[Bklmt2000]

If it helps my case any, the Pilsner, Munich, and wheat malts are Weyermann.

[armagh]

Son lives in Boston, next time I'm up there I will definitely give it a try.

[HVB]

Son lives in Boston, next time I'm up there I will definitely give it a try.

It was my favorite of these 3.

 

[Big Nake]

Long Trail Ale comes to mind. They call it that but underneath on the label is says "Alt-style Ale". So they're not calling it an alt... just their stab at an altbier and it's a very nice beer. I don't even know if it should be compared to an alt or not and they're not claiming that it is one. Elliot Ness Vienna is another one where it's probably not accurate... it's got a lot of crystal malt in it as far as I can tell. There is a Kolsch made here in Chicago that I thought was very good. I emailed the brewer and asked him about it and he gave me the recipe. The hops were Nugget and Santiam which I found very odd but it did make a very nice beer. Is it really a Kolsch? Probably not. I don't want to be a Nazi about it and God knows I make beers that are all over the map in terms of ingredients. But like Chils mentioned above, I don't take 2-row, Mt. Hood hops and US-05 and call it a pilsner.

[armagh]

By purist traditional standards, Reissdorf isn't a true Kolsch any more because they moved the brewery to Rodenkirchen years ago, which means it is no longer within sight of the Dom.  Because they were originally, they were grandfathered in. The best Kolsch I've had in the US is Sunner.  To my palate, the best of them all is Malz Mueller, but it's only available at the brewery and affiliated pub.

[HVB]

By purist traditional standards, Reissdorf isn't a true Kolsch any more because they moved the brewery to Rodenkirchen years ago, which means it is no longer within sight of the Dom.  Because they were originally, they were grandfathered in. The best Kolsch I've had in the US is Sunner.  To my palate, the best of them all is Malz Mueller, but it's only available at the brewery and affiliated pub.

I was limited by what my store had.  I did enjoy my time there tasting them at the source.  That was a great time.

[Big Nake]

There's nothing like being in Munich (or Cologne or Dusseldorf I assume) or Austria or Prague tasting the local product. So fresh and perfect sitting outside at a biergarten somewhere.

[HVB]

There's nothing like being in Munich (or Cologne or Dusseldorf I assume) or Austria or Prague tasting the local product. So fresh and perfect sitting outside at a biergarten somewhere.

No matter how good a beer is it will not be better than that time in place having it there.

[Big Nake]

No matter how good a beer is it will not be better than that time in place having it there.

I'm putting that on a t-shirt.

[Bklmt2000]

Minor update: Nailed it. 

 

Pic to follow soon in the pint-pic thread, but this one really turned out nice.

 

Now that's finally carbed, I took a sample and if I didn't know better, i'd swear i was drinking the commercial (Great Lakes) version of this beer.

 

This one will be added to the short list for a re-brew.

[Big Nake]

Nicely done.