Swedish Chef Dortmunder (DORT, DORT, DORT!) (All Grain) 5 Gal. U.S.

Swedish Chef Dortmunder (DORT, DORT, DORT!)
(All Grain) 5 Gal. U.S.

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This Homebrew Recipe was added by D.E.Henley on September 05, 1997 at 12:29:44:
(Please contact them if you have questions about the Recipe)

Brewing Method: All Grain
Yeast: Wyeast #2206
Yeast Starter: 1 Quart
Batch Size: 5 Gal. U.S.
Original Gravity: 1.056
Final Gravity: 1.014
Alcohol Content: ? %
Total Grains: 9 lbs. total
Color: ?
Extract Efficiency: ? %
Hop IBU's: ?
Boiling Time: 90 minutes
Primary Fermentation: 10 days @ 50'F.in glass
Secondary Fermentation: 14 days @ 40'F. in glass
Additional Fermentation: Bottle condition 14 days @ 50'F.

Grain Bill:

6 lbs. Durst Pilsner Malt
2 lbs. Munich Malt
1 lb. Cara-Pils Malt

Hop Bill:

1 1/4 oz. Tettnanger @ 4.4%AA for 45 minutes
1 oz. Hallertau Mittelfrueh @ 4.2%AA for 30 minutes
1/2 oz. Saaz @ 3.2%AA at end of boil

Mash Schedule:

Multi-Temperature infusion mashing schedule. 1.2 Qt. water / lb. grain
Mash in @ 122'F and hold for 30 minutes. Raise
to 140'F and hold for 30 minutes. Raise to 158'F
and hold for 30 minutes.Raise to 165'F to mash out.
Sparge water at 170'F.

Brewers Notes:

Wort should be VERY clear and free of any husks. Lauter/recirc.
until you can see through a standard pint glass of the sweet liquor.
Cheers.