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Dortmunder - Dayton 1999 - 2006/07/03 02:33
Dortmunder
Brewed by Brian St. Clair
Took a first at Dayton, 4/99
10 gallon batch
4 lb pale lager malt
11 lb pils malt
3.75 lb Munich malt
2 lb cara pils
1.5 oz organic New Zealand Hallerteuer hops, 10% AA, first wort
.5 oz EKG hops, 6% AA, 1 hr
1 oz Tettnang hops, 4.2% AA, 20 min
2 oz Hersbrucker pellets, KO
1 tablespoon reconstituted irish moss @ 20 min
Wyeast #2206, large starters
Mash in w/ 5.25 gal water @ 148 to establish first rest @ 137. After 20 min,
take 1/3 mash in separate kettle and raise to 158 for 10 min, then raise to boil
for 10 min. Add to main mash for 30 min rest @ 150. Take 1/3 mash to decoction
kettle and raise to boil 10 min, add back to main mash for mash out @ 170.
Sparge to 10 gal @ 170 till 12.5 gal in kettle, depending on your boil
reduction, and boil 1 hour.
OG 1.059, ferment @ 46 degrees. Rack to secondary when fermentation is close to
finished.
FG 1.013, lager @ 35 4-8 weeks
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