HOME BREW RECIPE - HEINRICH THE DORTMUNDER
Early 19th century, Dortmund, Germany. An eccentric brewer named Heinrich conducted outrageous experiments in the pursuit of the brewer's holy grail; the perfect-balanced beer! It is rumoured that he drove himself to insanity trying. In the spirit of Heinrich, our Dortmunder recipe displays a flawless balance between the clear European malt character and German hops. With an even mouthfeel and a pleasingly dry finish, The Heinrich Dortmunder will be sure to drive your tastebuds crazy!
OG - 1.055
FG - 1.013
IBU - 29
SRM - 6
ABV 5.6%
Note: Results may vary depending on the types of equipment used. If using the Grainfather, go to grainfather.com to strike water and sparge water calculations. Final batch volumes may vary depending on the brewing system used.
Ingredients for the Heinrich The Dortmunder
3.9kg - Weyermann Pilsner Malt
1.8kg - Joe White Munich Malt
60g - Weyermann Melaniodin Malt
60 min - 40g Hops #1
15 min - Whirlfloc Tablet
5 min - 15g Hops #1
0 min - 15g Hops #1
2 Packet - Fermentis Saflager S-23 Yeast
Brew Time: 3 - 4 weeks
This kit also includes hops products, The exact flavours are a store secret. Exact Hop's names are given on the recipe card in the kit.
70g bag of Hops #1
Instructions
Mash Schedule: 67°c for 60 mins (optional: add 5.2pH buffer to strike water)
Lauter/Sparge: Sparge with enough 75°c water to achieve 28L pre-boil volume
Boil Schedule: Boil for 90 mins, adding hops and whirlfloc as indicated.
Fermentation: Rehydrate yeast before cooling wort to 15°c, aerate wort and pitch rehydrated yeast cream. Ferment at 10°c for 2 weeks or until SG reaches 1.013, then transfer to keg/carboy/secondary fermenter to lager at 2°c for a minimum of 4 weeks before bottling or enjoying
Cheers!
For other flavours and recipes check out the products below.