LikeFunGuy
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- Sep 17, 2016
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I'm sure those of you who love Dorts are familiar with this recipe
http://wiki.homebrewersassociation.org/BlatzDortmunderGold
Well, this is my favorite style. I've brewed some pilsners and märzens and a cheaters Vienna lager (kölsch yeast fermenting cold) but never a dort. So a few questions, I'd like opinions on.
This is for a YouTube video to help grow the audience for my podcast so I'd like to show a decoction mash and throw half of the brew over a non-lager yeast neither of which is called for in this recipe. I get mixed messages as to whether a decoction really DOES anything. The chemist in me says, more heat, more caramelization so, adjust the grain bill (less Munich?) A few brewer's have told me not to bother.
The batch will be split (more for the podcast ) to see if people without lagering capability can try this and have it turn out well. I've had success with kölsch yeast in the past, running the ferment a couple degrees below the recommended range. Is there something else people can recommend, things you've tried in pilsnear recipes would be good.
Other suggestions would be nice as well, things you want to see done with the style, etc...
I will give mentions on the video if we use your idea!
www.likefuncast.com
http://wiki.homebrewersassociation.org/BlatzDortmunderGold
Well, this is my favorite style. I've brewed some pilsners and märzens and a cheaters Vienna lager (kölsch yeast fermenting cold) but never a dort. So a few questions, I'd like opinions on.
This is for a YouTube video to help grow the audience for my podcast so I'd like to show a decoction mash and throw half of the brew over a non-lager yeast neither of which is called for in this recipe. I get mixed messages as to whether a decoction really DOES anything. The chemist in me says, more heat, more caramelization so, adjust the grain bill (less Munich?) A few brewer's have told me not to bother.
The batch will be split (more for the podcast ) to see if people without lagering capability can try this and have it turn out well. I've had success with kölsch yeast in the past, running the ferment a couple degrees below the recommended range. Is there something else people can recommend, things you've tried in pilsnear recipes would be good.
Other suggestions would be nice as well, things you want to see done with the style, etc...
I will give mentions on the video if we use your idea!
www.likefuncast.com