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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 3354
Bakke Brygg Export 25 l
25 L 5.41% 26.74 1.054 1.013
All Grain 2489
Boltmunder Gold
6 gal 5.41% 26.54 1.054 1.013
All Grain 1968
Dortmunder
5.5 gal 5.24% 49.54 1.055 1.016
extract 1755
Mead Lane Dortmunder
1.05 gal 5.29% 23.93 1.050 1.009
BIAB 1599
BusBier
1500 L 4.64% 0 1.047 1.012
All Grain 1479
Awesome Recipe
5 gal 5.26% 0 1.052 1.012
Partial Mash 1441
NBX: Nörden Bräu Export
5.5 gal 5.5% 29.22 1.056 1.014
All Grain 1278
jopovski
30 L 5.33% 26.64 1.051 1.011
All Grain 1160
Dortmund Lager
5.5 gal 6.13% 29.44 1.055 1.009
All Grain 1074

Newest Dortmunder Export Recipes

Title Size ABV IBU OG FG Color Method Views
Dortmunder
5.5 gal 6.52% 26.29 1.061 1.011
All Grain 111
Straight out of Dortmunder
19 L 5.86% 28.84 1.060 1.016
All Grain 111
Nokomis Export
6 gal 5.65% 26.18 1.054 1.011
All Grain 119
Dortmund Export
5.5 gal 5.91% 41.41 1.058 1.013
All Grain 176
Spring Bock
11.5 gal 4.79% 32.61 1.049 1.012
All Grain 151
Dortmunder Export
5.5 gal 6.18% 25.3 1.057 1.010
All Grain 141
Awesome Recipe
4 gal 5.26% 33.68 1.050 1.009
extract 164
St. Reingold's lost thumb
21 L 5.78% 28.68 1.056 1.012
BIAB 129
Dortmunder
10.5 gal 6.48% 29.45 1.065 1.015
BIAB 152
All Extract
6 L 6.43% 0 1.061 1.012
extract 160

Fermentables Used In Dortmunder Export Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Pilsner 37 German Grain base malt 1.6°L
38 70% 14% - 98%
Munich - Light 10L 33 Grain specialty malt 10°L
33 18% 4% - 36%
German - Melanoidin 19 German Grain roasted malt 25°L
37 2% 1% - 6%
American - Pilsner 17 American Grain base malt 1.8°L
37 65% 9% - 100%
German - Vienna 16 German Grain base malt 4°L
37 21% 6% - 58%
German - Acidulated Malt 10 German Grain acidulated malt 3.4°L
27 3% 2% - 6%
American - Carapils (Dextrine Malt) 8 American Grain crystal malt 1.8°L
33 8% 4% - 12%
German - Carapils 7 German Grain crystal malt 1.3°L
35 6% 3% - 10%
Munich Dark 20L 7 Grain specialty malt 20°L
34 11% 4% - 31%
American - Vienna 6 American Grain base malt 4°L
35 33% 9% - 86%

Hops Used In Dortmunder Export Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 18 3.5 37% 15% - 100%
Hallertau Mittelfruh 16 3.75 36% 14% - 100%
Hallertau Hersbrucker 15 4 37% 13% - 75%
Magnum 13 15 29% 11% - 50%
Tettnanger 10 4.5 36% 10% - 76%
Mount Hood 9 4.8 39% 14% - 67%
Northern Brewer 7 7.8 34% 20% - 50%
Domestic Hallertau 7 3.9 32% 17% - 63%
Cascade 6 7 40% 27% - 60%
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%

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 21 Fermentis / Safale Lagers .105 High 83% 48°F 72°F
White Labs - German Lager Yeast WLP830 10 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 - Saflager - German Lager Yeast S-23 4 Fermentis / Safale Lagers .105 High 82% 48°F 72°F
Fermentis - Safale - German Ale Yeast K-97 3 Fermentis / Safale Ale .104 High 81% 54°F 77°F
Mangrove Jack - Bohemian Lager Yeast M84 3 Mangrove Jack Lagers n/a High 78% 50°F 59°F
White Labs - American Lager Yeast WLP840 2 White Labs Lagers Medium Medium 77.5% 50°F 55°F
Omega Yeast Labs - German Lager I OYL-106 2 Omega Yeast Labs Lagers 0.09 Medium-low 75% 45°F 68°F
Wyeast - Bavarian Lager 2206 2 Wyeast Lagers 0.09 Med-High 75% 46°F 58°F

Other Ingredients Used In Dortmunder Export Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 18 Water Agt Mash 29% 0% - 100%
Epsom Salt 8 Water Agt Mash 10% 0% - 28%
Whirlfloc 7 Other Boil 52% 0% - 100%
Irish Moss 7 Fining Boil 81% 7% - 100%
Lactic acid 6 Water Agt Sparge 60% 14% - 99%
Calcium Chloride (dihydrate) 6 Water Agt Mash 15% 0% - 45%
Calcium Chloride (anhydrous) 4 Water Agt Mash 34% 0% - 57%
Baking Soda 2 Water Agt Sparge 0% 0% - 1%
Calcium Chloride (dihydrate) 2 Water Agt Mash 31% 19% - 43%
Table Salt 2 Water Agt Mash 3% 0% - 7%

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