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I have been making dortmunder for 35 years. It’s a great brew. AIH has a good one.
I did a primary fermentation of 11 days. The first day at room temp and the next 10 at 55 degrees. My O.G. was 1.046 on brew day so it will be a little lower than 5.3% but in its immature stage it smelled and tasted proper/very good. I now have it secondary fermenting for a month at 35 degrees. I'm going to force carbonate it and drink it on the first day of spring. Should be good.
Brewed the extract/grain version (versus the all grain) only to shorten the brew day. Used 2 packets of the Wyeast 2042 Danish Lager ( my go to strain) with 3qt. yeast starter. Nailed the SG and FG spot on. Fermented at a steady 48-50 degrees until primary was a few points from terminal gravity (approx. 10 days.) Diacetyl rest for 3 days , racked and lagered for 31 days at 31-34 degrees. The beer was crystal clear and pretty close in color to what I was aiming for (Great Lakes Dortmund Gold). Force carbonated and it tasted VERY smooth from the lagering, with excellent creamy head. The only "flaw" was probably mine, but I followed the hop schedule from the recipe. The recipe calls for 1oz Hallertau hops for the boil. The beer was a bit sweet. To correct this, I will use 1.5oz of bittering hops on the next batch as I now know that extract based beers tend to not ferment out as complete as an all grain, and also pay more attention to my boil. There were times I did not have a vigorous rolling boil during the hour, so the hops may not have been utilized to their maximum potential.. Otherwise a great kit that produced really good beer!