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Dortmunder Adambier

298 calories 26.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty Wood-Aged Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.98 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 80% (brew house)
Source: David Lesher
Hop Utilization: 95%
Calories: 298 calories (Per 12oz)
Carbs: 26.5 g (Per 12oz)
Created: Monday August 19th 2024
1.090
1.017
9.6%
51.4
15.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Viking - Munich Light13 lb Munich Light 36 6 76%
3 lb Viking - Extra pale malt3 lb Extra pale malt 37.6 1.8 17.5%
0.60 lb Special B0.6 lb Special B 34 115 3.5%
0.50 lb Weyermann - Melanoidin0.5 lb Melanoidin 34.5 27 2.9%
17.10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Hallertau Mittelfruh3 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 30.61 50%
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 15.68 33.3%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 5.06 16.7%
6 oz / $ 0.00
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
22 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 157 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Brewery Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.61 g | 38.5 qt) 9.37 37.5  
Mash volume with grains (equipment estimates 10.98 g | 43.9 qt) 10.74 42.9  
Grain absorption losses -2.14 -8.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.23 g | 28.9 qt) 6.98 27.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 9.37 37.5
Equipment Profile Used: System Default
 
Notes

Start at 50 and gradually raise the temperature to 60 over a six-week primary fermentation.

Secondary after 6 weeks, keep it in the 30’s and 40’s for a few months, then bottle or keg. If you bottle condition, add new yeast. Age for at least a year.

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  • Last Updated: 2025-09-22 06:31 UTC