Support your local brewery — it’s such a gift to have Moontown Brewing Company nearby. The Dortmund style holds a special place in my heart, and I brewed this one with Moontown’s influence front and center. This beer is more than a style to me — it’s a memory. It takes me back to sharing a burger and a Great Lakes Dortmunder with my dad after I turned 21. I’ve brewed this style many times, always tweaking it, but his memory is in every batch. For this one, I went all-in on Bohemian floor-malted Pilsner malt — no Munich, no crystal. I also tossed in a full pound of whirlpool hops: 8oz each of Mount Hood and Spalt. The kettle cleanup was intense, but worth it. I’m thrilled with how it turned out… though maybe that’s the 3 or 4 I’ve had talking.

Prost!

Grain

• 12lb Weyermann Bohemian Pilsner

Hops

• .25oz Magnum 11.9% @ First Wort
• 8oz Mt Hood 5.7% @ Whirlpool (130f for 30min)
• 8oz Spalt 2.1% @ Whirlpool (130f for 30min)

Water

• No Acid addition
•   8g Gypsum (mash)
•   4g Calcium Chloride (mash)
•   10.5g Baking Soda (mash)
•   15.5g Gypsum (sparge)
•   7.6g Calcium Chloride (sparge)
•   20g Baking Soda (sparge)

Yeast

•  3 packs 34/70

Mash

• Mash in with 4 gallons
• Steep at 156f
• Sparge 7.5 gallons at 170f

Boil

• .25oz Magnum at First Wort
• 1lb split between Mt Hood and Spalt at whirlpool 130f for 30 minutes

Fermentation

• 34/70 ferment at 53f
• D-rest at 58f