Dortmunder (German Export)

5 gallons, extract with grain; OG = 1.052; FG = 1.012; IBU = 25

Ingredients:

• 6 lb. Bierkeller pale malt extract syrup
• 1 lb. carapils or dextrin malt
• 0.5 lb. crystal malt (20° Lovibond)
• 5.6 AAU Tettnang hops (1.25 oz. at 4.5% alpha-acid)
• 1.75 AAU Hallertau hops (0.5 oz. at 3.5% alpha-acid)
• 2 pt. starter of Munich or German lager yeast (Wyeast 2308, White Labs WLP-830 or equivalent)
• 3/4 cup corn sugar for priming

Step by Step:

Steep crushed grain in 5 gallons of 150° F water for 30 minutes. Sparge grains with enough 168° F water to make 5.5 gallons. Heat to boiling and add extract syrup. 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 to pitch starter. Oxygenate-aerate well. Ferment at 50° F for 7 days, transfer to secondary and cool to 45° F. Ferment for 7 more days or until gravity is about 1.012 and fermentation stops. Cool to 40° F for 3 more days. Rack, prime and bottle condition at 50° F for another week before drinking.

All- grain option:

Omit the extract syrup and reduce first hop addition to 5.06 AAU (1.125 oz. at 4.5% alpha acid). Mash 8.5 lbs. pale pilsner malt (Ireks or Weyermann) along with the other grains in 3 gallons of 150° F water for 30 minutes. Sparge with enough 168° F water to collect 5.75 gallons of wort. Total boil time is 90 minutes. Add Tettnang at start of boil. In 75 minutes add Hallertau and boil final 15 minutes. Proceed as above for fermentation.