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Dortmunder Adambier Nov. 2016

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
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%
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
Wyeast - American Ale 1056
Attenuation (avg): 75% Flocculation: Med-Low
Optimum Temp: 60 - 72 °F Starter: Yes
Fermentation Temp: - Pitch Rate: 0.35 (M cells / ml / ° P)
CO2 Level: 0 Volumes
Target Water Profile: 35315
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
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:

Generated by Brewer's Friend -
Date: 2021-08-23 03:39 UTC
Recipe Last Updated: 2021-08-23 03:34 UTC
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