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Light Lager - Dortmunder Export



Top 10 Dortmunder Export Recipes

Title Size ABV IBU OG FG Color Method Views
Rogue Irish Clone (not sure)
5.5 gal 5.18% 8.33 1.051 1.011
Partial Mash 2988
Bakke Brygg Export 25 l
25 L 5.41% 26.74 1.054 1.013
All Grain 1978
Golden Lager
1000 L 4.75% 17.97 1.048 1.012
All Grain 1703
Boltmunder Gold
6 gal 5.41% 26.54 1.054 1.013
All Grain 1622
Mead Lane Dortmunder
1.05 gal 5.29% 23.93 1.050 1.009
BIAB 1285
Dortmunder
5.5 gal 5.24% 49.54 1.055 1.016
extract 1197
Awesome Recipe
5 gal 5.26% 0 1.052 1.012
Partial Mash 1162
BusBier
1500 L 4.64% 0 1.047 1.012
All Grain 1158
NBX: Nörden Bräu Export
5.5 gal 5.5% 29.22 1.056 1.014
All Grain 945
jopovski
30 L 5.33% 26.64 1.051 1.011
All Grain 906

Newest Dortmunder Export Recipes

Title Size ABV IBU OG FG Color Method Views
Dortmunder for second runnings
40 L 6.55% 0 1.066 1.016
All Grain 20
Dort
20.8 L 5.8% 29.55 1.061 1.016
All Grain 16
The Heisman
5.1 gal 6.77% 33.26 1.070 1.018
All Grain 8
Dortmunder Export
5.5 gal 5.78% 31.96 1.057 1.013
All Grain 38
Dortmunder
5.1 gal 5.51% 31.82 1.051 1.009
All Grain 40
Uhambo
5.5 gal 5.13% 23.41 1.051 1.012
All Grain 36
Export Lager
46 gal 6.18% 33.3 1.056 1.009
All Grain 63
Chuck's Dortmunder Export
5.5 gal 5.71% 28.01 1.057 1.014
All Grain 77
Dortmurdeer
20 L 5.65% 28.84 1.055 1.012
BIAB 50
Dortmunder
25 L 4.83% 23.2 1.050 1.013
All Grain 71

Fermentables Used In Dortmunder Export Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Pilsner 33 German Grain base malt 1.6°L
38 70% 14% - 98%
German - Munich Light 16 German Grain base malt 6°L
37 18% 4% - 36%
German - Melanoidin 15 German Grain roasted malt 25°L
37 2% 1% - 6%
German - Vienna 12 German Grain base malt 4°L
37 23% 6% - 58%
American - Pilsner 11 American Grain base malt 1.8°L
37 67% 9% - 100%
American - Munich - Light 10L 9 American Grain base malt 10°L
33 15% 6% - 31%
German - Acidulated Malt 7 German Grain acidulated malt 3.4°L
27 3% 2% - 6%
American - Carapils (Dextrine Malt) 7 American Grain crystal malt 1.8°L
33 8% 4% - 12%
American - Pale 2-Row 6 American Grain base malt 1.8°L
37 70% 15% - 98%
New Zealand - Pilsner Malt 5 New Zealand Grain base malt 1.92893°L
37.3 66% 45% - 79%

Hops Used In Dortmunder Export Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 15 3.5 40% 15% - 100%
Hallertau Mittelfruh 13 3.75 37% 19% - 100%
Hallertau Hersbrucker 12 4 37% 13% - 73%
Magnum 10 15 29% 11% - 50%
Mount Hood 7 4.8 41% 14% - 67%
Cascade 7 7 31% 6% - 60%
Northern Brewer 6 7.8 36% 20% - 50%
Tettnanger 6 4.5 43% 25% - 76%
Domestic Hallertau 5 3.9 31% 17% - 63%
Liberty 4 4 27% 20% - 50%

Steeping Grains Used In Dortmunder Export Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Carapils 2 German Grain crystal malt 1.3°L
35 71% 43% - 100%
American - Caramel / Crystal 10L 1 American Grain crystal malt 10°L
35 57% 57% - 57%
German - Melanoidin 1 German Grain roasted malt 25°L
37 100% 100% - 100%

Yeasts Used In Dortmunder Export Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Saflager - German Lager Yeast W-34/70 17 Fermentis / Safale Lagers .105 High 83% 48°F 72°F
White Labs - German Lager Yeast WLP830 9 White Labs Lagers Medium Medium 76.5% 50°F 55°F
Wyeast - Bohemian Lager 2124 5 Wyeast Lagers 0.09 Medium 75% 48°F 58°F
White Labs - German Bock Lager Yeast WLP833 4 White Labs Lagers Med-High Medium 73% 48°F 55°F
Fermentis - Safale - German Ale Yeast K-97 3 Fermentis / Safale Ale .104 High 81% 54°F 77°F
White Labs - American Lager Yeast WLP840 2 White Labs Lagers Medium Medium 77.5% 50°F 55°F
Fermentis - Saflager - German Lager Yeast S-23 2 Fermentis / Safale Lagers .105 High 82% 48°F 72°F
Wyeast - Bavarian Lager 2206 2 Wyeast Lagers 0.09 Med-High 75% 46°F 58°F
Imperial Yeast - L17 Harvest 2 Imperial Yeast Lagers Medium 70% 50°F 60°F
Mangrove Jack - Bohemian Lager Yeast M84 2 Mangrove Jack Lagers n/a High 78% 50°F 59°F

Other Ingredients Used In Dortmunder Export Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 11 Water Agt Sparge 27% 0% - 100%
Irish Moss 7 Fining Boil 81% 7% - 100%
Epsom Salt 5 Water Agt Mash 7% 0% - 28%
Lactic acid 5 Water Agt Mash 61% 14% - 99%
Whirlfloc 5 Water Agt Boil 33% 0% - 100%
Calcium Chloride (anhydrous) 3 Water Agt Sparge 29% 0% - 57%
Calcium Chloride (dihydrate) 2 Water Agt Mash 31% 19% - 43%
Table Salt 2 Water Agt Mash 3% 0% - 7%
Calcium Chloride (dihydrate) 2 Water Agt Mash 0% 0% - 0%
Magnesium Chloride 1 Water Agt Mash 0% 0% - 0%

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