Dortmunder (German Export)

Dortmunder (German Export)

(5 gallons/19 L), extract with grain)
OG = 1.052  FG = 1.012
IBU = 24  SRM = 6  ABV = 5.2%

Ingredients
6.6 lbs. (3 kg) Pilsen light liquid malt extract
0.5 lb. (0.23 kg) carapils or dextrin malt
0.5 lb. (0.23 kg) crystal malt (20° Lovibond)
5.6 AAU Tettnang hops (60 min.) (1.25 oz./35 g at 4.5% alpha acids)
1.75 AAU Hallertau hops (15 min.) (0.5 oz./14 g at 3.5% alpha acids)
2 pt. starter of Munich or German lager yeast (Wyeast 2308, White Labs WLP830 or equivalent)
3/4 cup corn sugar for priming

Step by Step
Steep crushed grain in 5 gallons (19 L) of 150 °F (66 °C) water for 30 minutes. Sparge grains with enough hot water to make 5.5 gallons (21 L). Heat to boiling and add malt extract. Total boil will be 60 minutes. At beginning of boil, add Tettnang hops and continue for 45 minutes. Add Hallertau and boil remaining 15 minutes. Whirlpool and cool to 50 °F (10 °C) to pitch starter. Oxygenate-aerate well. Ferment at 50 °F (10 °C) for 7 days, transfer to secondary and warm to 55 °F (13 °C). Ferment for 7 more days or until gravity is about 1.012 and fermentation stops. Cool to 40 °F (4 °C) for 3 more days. Keg or rack, prime and bottle condition at 50 °F (10 °C) for 2-3 weeks before drinking.

All-Grain Option:
Omit the extract syrup and mash 9.5 lbs. (4.3 kg) German Pilsner malt (such as Durst, BestMalz or Weyermann) along with the other grains in 4 gallons (15 L) of 150 °F (66 °C) water for 60 minutes. Sparge with enough 168 °F water to collect 6.5 gallons (24.6 L) of wort. Total boil time is 90 minutes. Add a pinch of the Tettnang at start of boil and the remainder with 60 minutes remaining. After 75 minutes of boiling, add Hallertau and a kettle fining if you so desire. Proceed as above for fermentation.