Dortmunder Adambier Nov. 2016
Club Brew
Brewed By: Club Brew led by John Aitchison
Brew Date: 11/19/2016
Special Mashing Instructions:
Dough in 40% of malt into kettle at 122. Put other 60% into mash tuns at same temperature. Heat the 40% up to 152 and hold 20 minutes. Then heat it to boil and boil for a half hour. Add this decoction to main mash and bring up to 150 degrees. Raise that to 160 in hermes system and mash out.
Dortmunder Adambier Nov. 2016
By John Aitchison
| Method: | All Grain | Style: | Dortmund Adambier |
| Boil Time: | 60 min | Batch Size: | 40 gallons (fermentor volume) |
| Boil Size: | 41.8 gallons | Efficiency: | 70% (brew house) |
| Boil Gravity: | 1.087 (recipe based estimate) | Hop Utilization Multiplier: | 1 |
Original Gravity: 1.090
Final Gravity: 1.021
ABV (standard): 9.06%
IBU (tinseth): 37.09
SRM (morey): 15.12
Mash pH: 5.55
Fermentables
| Amount | Fermentable | PPG | °L | Bill % |
| 70 lb | Munich Type I | 38 | 6 | 51.9% |
| 20 lb | Pilsner | 36 | 1.5 | 14.8% |
| 20 lb | Floor-Malted Bohemian Pilsner | 36.3 | 1.9 | 14.8% |
| 13 lb | Liquid Malt Extract - Munich | 35 | 8 | 9.6% |
| 4 lb | Special B | 34 | 115 | 3% |
| 4 lb | Melanoidin | 34.5 | 27 | 3% |
| 4 lb | Beech Smoked Barley | 35 | 2.7 | 3% |
Hops
| Amount | Variety | Type | AA | Use | Time | IBU |
| 8 oz | Magnum | Leaf/Whole | 15 | Boil | 60 min | 37.09 |
Mash Guidelines
| Amount | Description | Type | Temp | Time |
| 45.75 gal | Strike | 152 F | 60 min | |
| Starting Mash Thickness: 1.5 qt/lb | ||||
Yeast
| Wyeast - American Ale 1056 | ||||||||||||
|
Priming
| CO2 Level: 0 Volumes |
Target Water Profile: 35315
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
| 0 | 0 | 0 | 0 | 0 | 0 |
Notes
| Boil the 13# extract for 3 hours in 3 gallons of water. Add first 2 gallons of runoff to that. Sparge entire mash very slowly; it should take 90 minutes. Boil collected wort at hot, rolling boil entire time. When sufficient wort is collected, add the extract and first running to it. Then add hops and start 60 minute boil. Continue to collect wort until it falls below 1.40 or half hour, whichever comes first. Boil and concentrate that and add to kettle. Ferment wort as cool as ale yeast will allow. Mid to high 50's are ideal. Pitch a ton of yeast. |
This recipe has been published online at:
https://www.brewersfriend.com/homebrew/recipe/view/1187246/dortmunder-adambier-nov-2016
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Date: 2021-08-23 03:39 UTC
Recipe Last Updated: 2021-08-23 03:34 UTC