Pondering a Dortmunder Gold Clone : Grist % Considerations?

here was my clone attempt...I went for 7 SRM. Wasn't able to compare to the real deal since we weren't getting GL (then or now) up here:
https://byo.com/recipe/dort-the-export/
Remember it being pretty delicious...don't think I'd start it quite that cold now though.

 

If you're looking for a true clone, I'd say go with what they say, and look at your water.

Great Lakes seems like they'd be pretty old school in approach. There may be some decoction in the process, making it a touch darker, and requiring less C-60. According to the old homebrewing books, Dortmund water is pretty hard. Put enough C-60 in there to give a little extra blush in the cheeks, hard water, firm bittering charge. It's how I imagine a '90s brewer using American ingredients trying to brew a German style beer known for both firm bitterness and maltiness, as well as light in color.

 

I agree with this. I think it's usually a good idea to listen to the brewer, unless they are sloppy about how they say something or you have reason to believe they are being deceitful (which can happen).

Given the slowdown in forum traffic lately, I would expect a poll like that (highly specialized) to average about 10 voters per poll, of which maybe three have actually tasted the beer. I doubt the juice would be worth the squeeze.

 

@MrOH already discussed it but if you are truly looking for a clone use Harrington 2-Row and 60L Caramel as your malts and use the necessary amount of 60L Caramel to hit your target SRM.

Cheers!

 

I doubt that a standard two-row brewer's malt made from Metcalf (or whatever the current standard U.S. barley is) would be significantly different flavor-wise from one made with Harrington barley. But if it's important to you, maybe look at Rahr 2-Row. I think it's a blend of Harrington and something else (maybe Metcalf).

 

Well, how is Great Lakes brewing with it then?

Lots of old stock sitting around?

Cheers!

 

Have you tried asking them about it?
https://www.greatlakesbrewing.com/faq

You can submit a question at the bottom of the FAQ. I've never made a request with GLB, but have with other brewers. Sometimes you get a response, sometimes you don't. Can't hurt.

 

Really and truly, Great Lakes Dortmunder Gold is one of the best beers brewed in America, and that and their Edmund Fitzgerald are two of the best beers from the second wave of Craft Brewing.

If you get close, you're doing ok. As the saying goes, "If you shoot for the moon, even if you miss, you're among the stars".

You ain't getting off the launchpad if your brewing fundamentals are off, though. Make sure you have a proper pitch of yeast, can keep fermentation in check, and can negate introduced oxygen at packaging.

 

As the founder of Japanese whisky making said "Go for it! You won't know unless you try!"

 

right....try now: https://byo.com/recipe/dort-the-export/

 

Not sure if you have this information, but considering I live in Cleveland proper and I source the same water as GLBC... This is the starting Cleveland water profile, which I had tested with Ward labs right from the tap. Also cross-checked with others who had their water tested and it was basically spot on as expected. Might not be much help, but it's something!

(all ppm)

Ca - 32
Mg - 8
Na - 12
Bicarb HCO3 - 112
Sulfate - 27
Chloride - 17
Alkalinity - 92
pH - 7.6

 

That is some terrible water.