Homebrew Beer Recipes | Page 16045 | Browse 320,000+ at Brewer's Friend

Author:

Magic Hand Social Club

Boil Size: 7.08 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 74

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 8.72 psi

Creation Date: 2/13/2026 7:57 AM

Notes:

Author:

RevFrank

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: 9.92 psi

Creation Date: 4/1/2026 4:38 PM

Notes: RECIPE TAKEN FROM THIS:
"MAKE YOUR BEST DORMUNDER EXPORT"
From: CRAFT BEER AND BREWING - Feb . 19, 2017
By: Josh Weikert

In case you haven’t noticed, this is the time of year I like to brew my pale lagers. I got into the habit before I had real refrigerant-fueled temperature control and had to rely on the cold-spot-in-the-basement-near-the-sump-pit routine. I noticed that I was able to get away with a little more in terms of warmth when I was making the amber and darker lagers and there was some caramel or roast to hide behind, so we brewed those as we approached spring. But for the pale lagers, I really needed the coldest temps I could manage to ensure they didn’t show a whiff of esters. Well, I eventually secured a chest freezer to act as a fermentation chamber, but by then I was sort of used to thinking “pale lager” when the February and March snowstorms hit and I had the time to dive into them. And when we think of “pale lager,” we should really think of the Cadillac of pale lagers: the Dortmunder export.

Style
When I described this beer to someone once, I said that it was like a strong German Pilsner. Their response was, “Then how is it different from a Maibock?” It stuck in my memory because it was a pretty astute observation, and the answer is that although they share some attributes (a strong-ish but not strong lager, pale, a bit more hops than their darker cousins), the difference is in the balance of the attributes. Maibock is rounder and maltier than the export, despite their similarity in grist. In a Maibock, the hops are there to ensure the beer doesn’t get too sweet—in the export, they’re there as a flavor all their own as well.

The Dortmunder export is just as pale as…well, okay, maybe not quite as pale as a German Pils, but it’s close. It shouldn’t get anywhere near the “orange” range, and I’m not even especially comfortable with it in the “gold” range, either. Don’t give this beer any excuse to darken. It should be light and crisp with a bit of alcohol warmth, a great bready malt flavor, and moderate levels of noble hops spice and flowers. Of those, I’m going to suggest that you focus on ensuring there’s plenty of alcohol—without it, the beer will seem like any other pale lager. The trick is to make sure there’s a flinty quality that accentuates the bittering—without it, the sweetness from the alcohol and the richness of the malt will become too much, and now you’re back in Maibock territory. Like many beers, this one’s a bit of a balancing act, but also like most beers, there’s an approach to increase your odds of getting that right balance!

Ingredients
It’s “all base grain” time—don’t worry, you’ll have plenty of character, and if you don’t, it’s an easy fix. Start with about 9 pounds (4.8 kg) of German Pilsner malt, and then add 2 pounds (907 g) of Vienna and 1 pound (454 g) of Munich. That’s it. I find that this grist bill gives me all kinds of good bread/biscuit malt background flavors without being too heavy, but if you feel like it’s too Spartan, you can add in about ¼ pound (113 g) of Melanoidin or Victory malt to bulk it up (though, as I say, try it without!). In addition to those nice grainy flavors, you’ll also get about 6 percent ABV, which you’ll taste (even at that moderate level) since there’s not much to hide behind.

Hopping is pretty aggressive, too (for a pale lager, anyway). Adding 1 ounce (28 g) of Hallertau at 60, 30, and 5 minutes should yield about 30 IBUs (assuming an alpha acid percentage of about 4−4.5 percent), and impart lots of hops flavor and aroma, along with the bittering qualities.

Then we need yeast—something that will ferment clean and bright and stay out of the way of the hops. Whatever you use for your German Pilsner should work—Wyeast 2124 (Bohemian Lager) is a good choice.

Process
Here’s the thing about the process in this beer: I always use ¼ teaspoon of gypsum in the mash. I have just a shade under medium-hard water, and it’s okay without it, but with the gypsum this beer really sings. It’s up to you, and I don’t typically recommend water adjustment (a less promising risk/reward calculation than I’m comfortable with, generally), but here, much like in my English pale ales, I think it’s worth it. Unless you’re working with noticeably hard water, I think it adds more than it detracts, and you’ll really taste and feel the difference.

Aside from that, nothing much to see here. Mash at 152°F (67°C), boil, and chill. If you’re usually lax with your oxygenation regimen, give it more attention with this beer: lots of oxygen and a healthy yeast pitch will go a long way toward making this beer turn out well. Ferment cool—50°F (10°C) is fine, and you can/should increase to about 60°F (16°C) after a week or so to help the beer finish nice and dry and sulfur-free (though a bit of sulfur works here, too). Then package, carbonate, and…wait. In 2 weeks or so, it’ll be good. In 4 weeks, it’ll be better. In 6 weeks…well, you’ll see. It ages wonderfully, and you’ve given it lots of hops flavor and aroma to survive the lagering process. I’ve kept bottles of this for well over a year, and they take on an incredibly rich cereal-grain flavor over time, and although the bitterness fades and the floral character goes away, it never seems to end up like some kind of half-assed Maibock. The good people of Dortmund really knew how to make a unique beer.

Author:

TSBN2024

Boil Size: 639.18 Litres

Boil Time: 60

Boil Gravity: 12.5

Efficiency: 86

Mash Thickness: 3.65

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/25/2026 8:28 AM

Notes:

Author:

Rick Fitzpatrick

Boil Size: 6.15 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/18/2026 9:49 PM

Notes:

Author:

Boil Size: 23.81 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/17/2026 9:44 PM

Notes:

Author:

yys

Boil Size: 25.96 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 60

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/13/2026 8:43 AM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/7/2026 10:54 PM

Notes: Pre - Boil 5.5 gallons with 3/4 pot for sparge.

Author:

FCB

Boil Size: 118.87 Gallons

Boil Time: 90

Boil Gravity: 13.1

Efficiency: 90

Mash Thickness: 1.3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/4/2026 6:40 PM

Notes:

Author:

VectorBrewing

Boil Size: 370 Litres

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 77

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/2/2026 10:51 AM

Notes: Mash 63℃

Author:

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 79

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2026 5:54 AM

Notes:

Author:

richbon

Boil Size: 6.52 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/14/2025 12:33 AM

Notes: Beer inspired by Lagunitas' "Censored" Beer from years back. Not quite a clone, but close. Recipe adapted from a podcast interview with head brewer. Enjoyed this beer and story from the mid-late aughts. Since it's no longer produced, this is the only way. Hops are tweaked based on availability and lower hop utilization in my setup.

Recipe from podcast:
16 plato starting gravity (1.065), 35 IBU FG 4.5-5 plato (1.018), 156F single mash temp.

74% 2-row
8% malted wheat
10% Munich 10L
6.5% Crystal 60
0.04% Roasted barley 500L - (adjusted up to 0.4% in my recipe, which would be 13g in my recipe.
(adds up to 98%)

hops (amount per 21 L)
0.2 g/L Horizon - 60 min (4.2g) - Subbed Magnum
0.3 g/L Willamette - 60 min (6.3g)
0.7 g/L Willamette - 30 min (15g)
0.1 g/L Centennial - 30 min (2.1g)
0.2 g/L Cascade - 30 min (4.2g)
0.4 g/L Centennial - 0 min (whirlpool) (8.4g)
0.4 g/L Liberty - 0 min (whirlpool) (8.4g)

Wyeast 1968 - (Using WLP002 here.)

Increased all hops by 30-35% in this recipe and bumped up the whirlpool hops given (likely) shorter duration in my setup. Subbed German Magnum for Horizon.

Podcast is The Jamil Show - Can you brew it? (Lagunitas Censored) from 2009 interview with Jeremy Marshall. https://www.thebrewingnetwork.com/post1592/

ferm temp 66F raising to 70 at 85% attenuation, 1.020 FG.

Author:

Palm Tree Abbey

Boil Size: 416 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/10/2026 6:25 AM

Notes:

Author:

Boil Size: 11.4 Litres

Boil Time: 60

Boil Gravity: 1.111

Efficiency: 70

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/30/2026 11:46 PM

Notes:

Author:

Dred65

Boil Size: 23.65 Litres

Boil Time: 30

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 13 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2026 4:15 AM

Notes:

Author:

Boil Size: 250 Gallons

Boil Time: 75

Boil Gravity: 1.044

Efficiency: 80

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/15/2026 5:14 PM

Notes:

Author:

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/14/2026 4:13 PM

Notes:

Author:

norriseio

Boil Size: 37 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/11/2026 4:46 AM

Notes:

Author:

Boil Size: 125.7 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/23/2025 5:25 PM

Notes:

Author:

Arnararin

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 75

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/19/2025 8:03 AM

Notes:

Author:

norriseio

Boil Size: 37 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/5/2025 11:04 PM

Notes: