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Dortmunder Adambier Nov. 2016

Club Brew
Brewed By: 
Club Brew led by John Aitchison
Brew Date: 
Brew Type: 
Beer Styles: 
Classic Style: 
Recipe Category: 
Batch Size: 
40.0 gallons
Boil Time: 
120 minutes
Original Gravity: 
1.096 O.G.
Final Gravity: 
1.020 F.G.
9.2% ABV
35.0 IBUs
21.5 SRM

70 lbs Weyermanns Munich 10L
20 lbs Weyermanns Pilsner
20 lbs Weyermanns Moravian Dark Lager Malt
13 lbs Munich Liquid Malt Extract
4 lbs Special B
4 lbs Melanoidin Malt
4 lbs Rauch Malt

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.


8 oz Magnum 60 minutes

Extra Ingredients: 

Some used American ale yeast from Westlake Brewing, others used a mixture of Altbier and Kolsch yeast from 5 gallon stirred starter.

Special Instructions / 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.

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