Dort the Export
The midwestern part of the United States has become chock-a-block with incredible breweries, but Great Lakes Brewing Company is easily near the top of that list in my opinion. Here was my attempt to re-create their Dortmunder Gold, a true standard in the field.
Dort the Export, All-Grain
(5 gallons/19 L, all-grain)
OG = 1.057 (14.4°P) FG = 1.012 (3.1°P)
IBU = 30 SRM = 7 ABV = 5.6%
Ingredients
11 lbs (5 kg) North American 2-row malt
0.33 lbs. (0. 15 kg) crystal malt (60 °L)
1.5 AAU Magnum hops (90 min.) (0.1 oz./3 g at 14.5% alpha acids)
4.8 AAU Cascade (15 min.) (0.83 oz./23 g at 5.75% alpha acids)
8.4 AAU Hallertauer Mittelfreuh (0 min.) (1.7 oz./46 g at 5.25% alpha acids)
White Labs WLP830 (German Lager) or Wyeast 2124 (Bohemian Lager) yeast (3 qt./3 L yeast starter) or SafLager S-23 (2 sachets)
3/4 cup corn sugar (if priming)
Step by Step
Mash in at 152 °F (67 °C) for 40 minutes. Sparge to collect ~6.5 gallons (25 L) in your kettle to achieve 5.25 gallons (20 L) at knockout. Boil for a grand total of 90 minutes. Just after knockout, toss in the knockout hops and begin whirlpool. You can either run your pump for 10 minutes or stir for a minute and then let spin down and settle.
After 30 minutes have gone past after knockout, cool the wort down to 45 °F (7.2 °C) and pitch a healthy dose of yeast into fermenter. Keep fermentation temperatures within recommended temperature. After final gravity has been achieved, add clarifying agent such as polyclar. Allow three day for clarifying agent to settle, then either transfer into a keg or bottle. Try your best to keep oxygen at bay during the racking or bottling process.
