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Dortmunder

A rich, smooth lager with a crisp and refreshing flavor, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 day 18 hours
Servings: 48 pints
Course: Beverage
Cuisine: German
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 10 lbs Pale Malt 2-row
  • 1 lb Munich Malt
  • 0.5 lb Carapils Malt
  • 1 oz Hallertau Hops bittering
  • 0.5 oz Saaz Hops aroma
  • 1 packet Lager yeast
  • 5 oz Corn sugar

Equipment

  • Large brew kettle (at least 5 gallons)
  • Fermentation vessel with airlock
  • Sanitizer
  • Thermometer
  • Hydrometer
  • Bottling bucket and bottles
  • Siphon

Method
 

  1. Thoroughly sanitize all your equipment.
  2. Heat about 3-4 gallons of water to 165°F (74°C).
  3. Add the crushed grains to the water and maintain the temperature around 152°F (67°C) for about 60 minutes.
  4. Rinse the grains with hot water, a process called sparging.
  5. Bring the collected wort to a boil and add the bittering hops, boiling for 60 minutes.
  6. In the last 10 minutes of the boil, add the aroma hops.
  7. Cool the wort quickly to around 65°F (18°C).
  8. Transfer the cooled wort to your fermentation vessel and pitch the yeast. Seal it with an airlock.
  9. Let it ferment for about two weeks at a consistent temperature.

Notes

Best served cold, pairs well with hearty German dishes and is customizable with various hop varieties.