Home Brew Forum

I've been meaning to make one of these for a while. I've only ever had Ayinger's, and it was good. It just seems like a nice style.

OG 1.053
IBU 30
SRM 6

Recipe
80% Weyermann Premium Pils
15% Munich Malt
3% Flaked Barley
2% Melanoiden Malt


90g - 28.4 IBU - Tettnang 4.2% @ 60 min
25g - 1.6 IBU - Tettnang 4.2% @ 5 min
25g - 0 IBU - Tettnang 4.2% @ 0 min

Massive repitch of WLP838 South German Lager slurry.
1 tablet of whirlfloc and 1 capsule of servomyces at 10 minutes.

Campden tablet added to water to dechlorinate the moderately hard Maldon tap water, acidified sparge water with lactic acid. Reduced residual alkalinity with 4g Calcium Chloride and 3g Gypsum, targeting a balanced chloride to sulphate ratio.
Mash at 153°F for 60 minutes. Boil time 90 minutes.

Pitched last night at about 9PM, fermentation already started and airlock bubbling this morning. Really short lag time from the huge, healthy repitch.

Surely you've had DAB, pretty much the most well known Dortmunder around? It's pretty shit. Would love to try the Ayinger though.

Good luck with it. Getting the nice pitch of healthy yeast is what it's all about.

mysterio wrote:Surely you've had DAB, pretty much the most well known Dortmunder around? It's pretty shit. Would love to try the Ayinger though.

Nope, never had it, never seen it for sale anywhere actually. On your advice, I won't be seeking it out either!

Fermentation is starting to slow down now, it's been going balls to the wall since Sunday. The yeast is on its third pitch now and is really working well, seems to be a really strong fermenter. Might try a blonde bock with it next, if I can make some space for it in the lagerator...

It is a really nice yeast, like you say it gives a really strong ferment. Blonde Bock, oddly enough the best one i've had is the Sierra Nevada one, Glissade I think it is called. I remember having the Paulaner one from the brewery and Germany and it was disappointing, the alcohol was very evident.

This fermented out completely in a week, really fast for a lager and finished out at 1.012 which equates to 77% apparent attenuation and 5.4% ABV.

I've just let it sit in the FV as I'm not in a position to reuse the yeast cake yet. I'll be kegging this weekend, however. The hydro sample tasted delicous - firmly bitter but with good toasty sweet malt and a lovely tett aroma.

Now to forget about it for 8 weeks

Well this is now crystal clear without the need for any finings and it's tasting fantastic if I do say so myself!
I found it a bit chewy / heavy for a while, I think it's the combo of Tettnang and melanoiden malt. It seems to have mellowed now and is drinking extremely well