Spencer's Dortmunder

Pitched yeast 8/8/99 7:00p.m.
Racked to secondary 8/15/99
Bottled 9/19/99

Brewer:	Kurt A. Christensen		Email:	kurlin@gate.net
Beer:	Spencer's Dortmunder		Style:	Dortmunder/European Export
Type:	All grain		Size:	5.5 gallons
Color:	6 HCU (~5 SRM)		Bitterness:	27 IBU
OG:	1.051		FG:	1.010
Alcohol:	5.3% v/v (4.2% w/w)
Water:	Nine gallons of bottled water with two teaspoons of Burton water salts added.
Grain:	8 lb. German Pilsner 2 lb. Belgian Munich 1 lb. Dextrine malt (Cara-Pils)
Mash:	68% efficiency
	Step mash. Add grain to 2 gallons of water at 150 degrees. Hold at 127 degrees for twenty minutes. Add one and one quarter gallons of 212 degree water and hold at 150 degrees for 90 minutes. Add two gallons of 212 degree water to tun and mix in grain. Hold at 170 degrees for ten minutes. Slowly sparge with four gallons of 170 degree water.
Boil:	90 minutes	SG 1.040	7 gallons
	one teaspoon of rehydrated Irish moss to the last 15 minutes of the boil.
Hops:	.5 oz. Mt. Hood (11% AA, 90 min.) .25 oz. Tettnanger (4.9% AA, 30 min.) .25 oz. Saaz (5.4% AA, 5 min.)
Yeast:	Danish lager yeast cake from prior batch.
Log:	Seven days in the primary at 50 degrees. Seven days in the secondary at 50 degrees. Lager at 36 degrees for five weeks. Bottle and hold at 72 degrees for ten days.
Carbonation:	2.6 volumes	Dried Malt Extract: 7.86 oz. for 5 gallons @ 65°F
Tasting:	GREAT!

Recipe posted 11/17/99.