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Light Lager - Dortmunder Export (BJCP 2008)




Top 10 Dortmunder Export (BJCP 2008) 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 3542
Bakke Brygg Export 25 l
25 L 5.41% 26.74 1.054 1.013
All Grain 2842
Dortmunder
5.5 gal 5.24% 49.54 1.055 1.016
extract 2244
Boltmunder Gold
6 gal 5.41% 26.54 1.054 1.013
All Grain 2138
Mead Lane Dortmunder
1.05 gal 5.29% 23.93 1.050 1.009
BIAB 1734
BusBier
1500 L 4.64% 0 1.047 1.012
All Grain 1632
Awesome Recipe
5 gal 5.26% 0 1.052 1.012
Partial Mash 1593
NBX: Nörden Bräu Export
5.5 gal 5.5% 29.22 1.056 1.014
All Grain 1444
Dortmund Lager
5.5 gal 6.13% 29.44 1.055 1.009
All Grain 1400
jopovski
30 L 5.33% 26.64 1.051 1.011
All Grain 1278

Newest Dortmunder Export (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
MunderPort
2 gal 5.61% 27.59 1.056 1.013
BIAB 168
Hoppy Helles
6 gal 4.98% 31.58 1.051 1.013
BIAB 54
Spieltag
21 L 6.55% 35.51 1.058 1.009
BIAB 102
Dortmunder
22 L 4.66% 27.67 1.047 1.011
All Grain 167
Dortmunder Export
22 L 6.06% 31.97 1.062 1.015
All Grain 126
#0057 Dortmunder GOLD
800 L 6.24% 25.79 1.060 1.012
All Grain 176
Dortmunder
22 L 4.72% 17.71 1.049 1.013
All Grain 167
Expat Export (Brewing Classic Styles)
5.5 gal 5.62% 31.4 1.058 1.015
All Grain 147
Dortmunder
5.5 gal 7.45% 26.16 1.070 1.013
All Grain 386
Straight out of Dortmunder
19 L 5.86% 28.84 1.060 1.016
All Grain 394

Fermentables Used In Dortmunder Export (BJCP 2008) 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 34 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 11 German Grain acidulated malt 3.4°L
27 3% 2% - 6%
German - Carapils 8 German Grain crystal malt 1.3°L
35 6% 3% - 10%
American - Carapils (Dextrine Malt) 8 American Grain crystal malt 1.8°L
33 8% 4% - 12%
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 (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Hallertau Mittelfruh 19 3.75 35% 14% - 100%
Saaz 18 3.5 37% 15% - 100%
Hallertau Hersbrucker 17 4 38% 13% - 100%
Magnum 13 15 29% 11% - 50%
Tettnanger 11 4.5 35% 10% - 76%
Mount Hood 9 4.8 39% 14% - 67%
Domestic Hallertau 7 3.9 32% 17% - 63%
Northern Brewer 7 7.8 34% 20% - 50%
Cascade 7 7 36% 18% - 60%
Liberty 4 4 27% 20% - 50%

Steeping Grains Used In Dortmunder Export (BJCP 2008) 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 (BJCP 2008) Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Saflager - German Lager Yeast W-34/70 23 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 9 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
White Labs - Oktoberfest/Märzen Lager Yeast WLP820 3 White Labs Lagers Med-High Medium 69% 52°F 58°F
Wyeast - Bavarian Lager 2206 3 Wyeast Lagers 0.09 Med-High 75% 46°F 58°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

Other Ingredients Used In Dortmunder Export (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 19 Water Agt Mash 28% 0% - 100%
Epsom Salt 9 Water Agt Sparge 9% 0% - 28%
Irish Moss 8 Other Boil 77% 7% - 100%
Calcium Chloride (dihydrate) 7 Water Agt Mash 13% 0% - 45%
Lactic acid 7 Water Agt Mash 64% 14% - 99%
Whirlfloc 7 Other Boil 52% 0% - 100%
Calcium Chloride (anhydrous) 4 Water Agt Sparge 34% 0% - 57%
Baking Soda 2 Water Agt Mash 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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