Wouldn't Know Him From Adam(bier)

[AlexKay]

Posting this for comments, source suggestions, and posterity.

A little time spent with Google on the topic of Dortmunder Adambier:
Brewing Dortmunder Adambier
Adambier - HoTD Adam Clone | The Mad Fermentationist - Homebrewing Blog
Adambier
Adambier

None of those links provide much by way of authenticity (the last link, Pattinson's, quotes historical documents, but there's not a lot there to hang a recipe on). And recipe suggestions are all over the map.

I take that to mean I have a free hand. And here are my priors:

• I'd rather have something that tastes good, even if that comes at the cost of some authenticity.
• I don't do decoctions (well, I have, but I don't want to do them more.)
• I don't want to introduce bugs on purpose.
• I don't like peat smoke, at least in my beers.
• I don't have any barrels.

My goal is to get a dark-amber-to-brown ale that's very strong, very malt-forward, moderately bitter, somewhat tangy, slightly woody, and very slightly smoky.

For a 1.5-2 gallon batch in the range of OG 1.090-1.100:

3.5 lbs. Munich
3.5 lbs. Pilsner
0.5 lbs. melanoidin
0.2 lb. Simpsons DRC
0.05 lb. Sugar Creek Stjordal (very strong alderwood-smoked malt)

120-minute boil
6 g Magnum (14.3% AA) @ 60 min.
10 g Vojvodina (10.2% AA) @ 15 min.

Fermenter #1, ~3/4 wort volume:
11 g Lallemand Koln
15 g medium French oak spiral, added to fermenter at 7 days

Fermenter #2, ~1/4 wort volume:
5 g Sourvisiae

Blend the two to reach desired sourness (probably discarding some of the sour batch), then store long-term.