The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Dortmunder Dead Soldiers

Brewer: Petey Email: -
Beer: Dortmunder Dead Soldiers Style: German Pilsener
Type: All grain Size: 5.5 gallons
Color:
8 HCU (~6 SRM)
Bitterness: 42 IBU
OG: 1.062 FG: 1.012
Alcohol: 6.4% v/v (5.0% w/w)
Grain: 6 lb. American 2-row
6 lb. German Pilsner
.25 lb. American crystal 10L
.5 lb. Dextrine malt (Cara-Pils)
.25 lb. Belgian CaraMunich
Mash: 70% efficiency
dough in 13 qts @139F for protein rest for 15 min. Infusion of 9qts 210F to raise temp to 154F saccharification rest 60min. raise temp externally to 168F hold 10 min. Sarge with 170F 4 gal to collect 7 gal.
Boil: 75 minutes SG 1.048 7 gallons
Irish moss
Hops: 1.25 oz. Tettnanger (4.5% AA, 60 min.)
1.25 oz. Tettnanger (4.5% AA, 45 min.)
1.25 oz. Saaz (3.75% AA, 15 min.)
1.25 oz. Saaz (aroma)
Yeast: WL830 yeast cake (previous batch) w/ 1L starter
Log: brewed 1/17/04, 19 days @ 52F then racked to secondary 2/4/04 beer is very clear. taste is hoppy but good.
Tasting: Excellent brew, Friends love it.

Recipe posted 03/09/04.