Dortmunder has medium hop bitterness. Hop flavor
and aroma are perceptible but low. Sweet malt flavor can be low
and should not be caramel like. The color of this style is straw
to deep golden. The body will be medium bodied. Fruity esters,
chill haze and diacetyl should not be perceived.
1/2 pound German light crystal malt
3 pounds malt extract syrup
3 pounds extra-light DME
1 ounce Tettnang hops
1 ounce Hallertau hops
1 teaspoon Irish moss
Wyeast 2206 Bavarian lager yeast
1 cup corn sugar
Place the crushed specialty grains in a
nylon hop bag and steep them in 1 gallon of preheated 150º
water for 30 minutes.
Drain and discard the spent grains.
Bring at least 3 gallons of liquor to a
boil, remove the brew kettle from the heat source then stir
in the extract and the Tettnang hops.
Return the brew kettle to the heat source
and boil for 45 minutes, then add the Irish moss.
Boil for an additional 10 minutes, then add
the Hallertau hops.
Boil for an additional 5 minutes, then
remove the brew kettle from the heat source, cover it, add
the rest of the Hallertau hops and drop the temperature of
the wort as quickly as possible to 77º F.
Once the wort has cooled to below 77º F,
take an original gravity reading, pour the wort into a
primary fermenter through a funnel with a strainer and add
enough cool water to create 5 gallons.
Once the wort has been transferred to the
primary fermenter, pitch the yeast, stir the wort
vigorously, seal the fermenter with an airlock and ferment
at 38º-45º F for a week.
Rack the beer to a secondary fermenter and
allow the beer to finish fermentation.
Once fermentation is complete, rack the beer
to a bottling bucket, prime with the corn sugar and bottle
and condition as usual.