Dortmunder Adambier Nov. 2016 - Beer Recipe - Brewer's Friend

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Dortmunder Adambier Nov. 2016

300 calories 29.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Dortmund Adambier
Boil Time: 60 min
Batch Size: 40 gallons (fermentor volume)
Pre Boil Size: 41.8 gallons
Post Boil Size: 40.3 gallons
Pre Boil Gravity: 1.087 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 70% (brew house)
Source: John Aitchison
Calories: 300 calories (Per 12oz)
Carbs: 29.6 g (Per 12oz)
Created: Monday August 23rd 2021
1.090
1.021
9.1%
37.1
15.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
70 lb Weyermann - Munich Type I70 lb Munich Type I 38 6 51.9%
20 lb Weyermann - Pilsner20 lb Pilsner 36 1.5 14.8%
20 lb Weyermann - Floor-Malted Bohemian Pilsner20 lb Floor-Malted Bohemian Pilsner 36.3 1.9 14.8%
13 lb Liquid Malt Extract - Munich13 lb Liquid Malt Extract - Munich 35 8 9.6%
4 lb Belgian - Special B4 lb Special B 34 115 3%
4 lb Weyermann - Melanoidin4 lb Melanoidin 34.5 27 3%
4 lb Weyermann - Beech Smoked Barley4 lb Beech Smoked Barley 35 2.7 3%
135 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 oz Magnum8 oz Magnum Hops Leaf/Whole 15 Boil 60 min 37.09 100%
8 oz / $ 0.00
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1143 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Reverse osmosis water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
45.75 gal Strike 163 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 41.8 gal (167.2 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 29.8 gal (119.2 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 55.51 gal (222.04 qt). Suggest reducing strike water volume to 2.24 gal (8.96 qt) and adding 43.51 gal (174.04 qt) sparge/top-off. 45.75 183  
Strike water volume at mash thickness of 1.5 qt/lb 45.75 183  
Mash volume with grains 55.51 222  
Grain absorption losses -15.25 -61  
Remaining sparge water volume 10.45 41.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 1.1 4.4  
Pre boil volume 41.8 167.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume (equipment estimates 40 g | 160 qt) 40.3 161.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 40.3 g | 161.2 qt) 40 160  
Total: 56.2 224.8
Equipment Profile Used: System Default
 
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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  • Last Updated: 2021-08-23 03:34 UTC