Unlike modern Dortmunder beers, Adambier was a strong (about 10% abv), dark, sour beer, which was top-fermented and then aged in wood for long periods; it was always aged for at least a year, and often many years longer. Unlike sour Belgian beers, Adambier had very high hopping rates."
"Adambier is light brown to very dark in color. It may or may not use wheat in its formulation. Original styles of this beer may have a low or medium low degree of smokiness. Smoke character may be absent in contemporary versions of this beer. Astringency of highly roasted malt should be absent. Toast and caramel-like malt characters may be evident. Low to medium hop bitterness are perceived. Low hop flavor and aroma are perceived. It is originally a style from Dortmund. Adambier is a strong, dark, hoppy, sour ale extensively aged in wood barrels. Extensive aging and the acidification of this beer can mask malt and hop character to varying degrees. Traditional and non-hybrid varieties of European hops were traditionally used. A Kölsch-like ale fermentation is typical Aging in barrels may contribute some level of Brettanomyces and lactic character. The end result is a medium to full bodied complex beer in hop, malt, Brett and acidic balance."
This recipe was provided from the Head Brewer/Owner Alan Sprints, of Hair of the Dog Brewing Company.
Style: Smoked Beer, Other
TYPE: All Grain
Recipe Specifications:
Batch Size: 10.00 gal
Boil Size: 14.27 gal
OG: 1.094
FG: 1.020
Estimated Color: 35.4 SRM
Estimated IBU: 63.8 IBU
Brewhouse Efficiency: 60.0 %
Boil Time: 180 Minutes
Ingredients:
2 Pkgs Scottish Ale (Wyeast Labs #1728)
Total Grain Weight: 62.00 lb
Mash Schedule:
Name Description Step Temp Step Time
Single Infusion Add 93.00 qt of water at 165.1 F 155.0 F 40 min
Notes:
Collect 12 gallons of wort, boil for 3 hours, pitch and ferment. Bottle or keg condition.
For more info on The Hair of the Dog Brewing Company, visit Alan's website at www.hairofthedog.com
Source: http://www.homebrewchef.com/HOTDAdamBeer.html
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