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DORTMUNDER EXPORT

3097 calories 272.4 g 6 L
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Beer Stats
Method: All Grain
Style: Dortmunder Export
Boil Time: 60 min
Batch Size: 7 liters (fermentor volume)
Pre Boil Size: 11.39 liters
Post Boil Size: 8 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 65% (brew house)
Source: manuel rodriguez
Calories: 3097 calories (Per 6L)
Carbs: 272.4 g (Per 6L)
Created: Thursday November 20th 2025
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OG: 1.053 FG: 1.013 ABV: 5.3% IBU: 29

1.056
1.010
6.0%
29.9
6.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,500 g Simpsons - Finest Lager Malt1500 g Finest Lager Malt 35.74 2.2 76.1%
275 g Weyermann - Munich Type I275 g Munich Type I 38 6 14%
100 g Weyermann - Carapils100 g Carapils 34.5 2.1 5.1%
50 g Maltodextrin50 g Maltodextrin 39 0 2.5%
45 g Weyermann - Melanoidin45 g Melanoidin 34.5 27 2.3%
1,970 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4.50 g Hallertau Mittelfruh4.5 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 6.74 24.3%
3 g Magnum3 g Magnum Hops Pellet 15 Boil 60 min 17.97 16.2%
7 g Hallertau Hersbrucker7 g Hallertau Hersbrucker Hops Pellet 4 Boil 10 min 4.05 37.8%
4 g Saaz4 g Saaz Hops Pellet 3.5 Boil 5 min 1.11 21.6%
18.50 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
0.30 g Servomyces Water Agt Boil 15 min.
0.50 g Whirlfloc Water Agt Boil 15 min.
1.80 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
1.70 ml Phosphoric acid Water Agt Mash 1 hr.
21.26 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
15 Grams
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
8 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 145 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 48.8 g       Temp: 18 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Dortmund (historic and decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
155 23 10 100 300 53
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.76 L Strike 69 °C 66 °C 60 min
7.74827 L Sparge 91 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 5.8
Mash volume with grains 7
Grain absorption losses -1.9
Remaining sparge water volume (equipment estimates 9.8 L) 8.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0
Pre boil volume (equipment estimates 12.8 L) 11.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 7 L) 8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 8 L) 7
Total: 14.2  
Equipment Profile Used: System Default
"DORTMUNDER EXPORT" Dortmunder Export beer recipe by manuel rodriguez. All Grain, ABV 5.97%, IBU 29.88, SRM 6, Fermentables: (Finest Lager Malt, Munich Type I, Carapils, Maltodextrin, Melanoidin) Hops: (Hallertau Mittelfruh, Magnum, Hallertau Hersbrucker, Saaz) Other: (Servomyces, Whirlfloc, Calcium Chloride (dihydrate), Gypsum, Salt, Phosphoric acid)
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  • Last Updated: 2026-01-31 15:53 UTC