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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 2960
Bakke Brygg Export 25 l
25 L 5.41% 26.74 1.054 1.013
All Grain 1901
Golden Lager
1000 L 4.75% 17.97 1.048 1.012
All Grain 1558
Boltmunder Gold
6 gal 5.41% 26.54 1.054 1.013
All Grain 1558
Mead Lane Dortmunder
1.05 gal 5.29% 23.93 1.050 1.009
BIAB 1249
BusBier
1500 L 4.64% 0 1.047 1.012
All Grain 1123
Awesome Recipe
5 gal 5.26% 0 1.052 1.012
Partial Mash 1117
Dortmunder
5.5 gal 5.24% 49.54 1.055 1.016
extract 1080
NBX: Nörden Bräu Export
5.5 gal 5.5% 29.22 1.056 1.014
All Grain 899
jopovski
30 L 5.33% 26.64 1.051 1.011
All Grain 874

Newest Dortmunder Export Recipes

Title Size ABV IBU OG FG Color Method Views
Export Lager
46 gal 6.18% 33.3 1.056 1.009
All Grain 20
Chuck's Dortmunder Export
5.5 gal 5.39% 31.77 1.055 1.014
All Grain 51
Dortmurdeer
20 L 5.65% 28.84 1.055 1.012
BIAB 23
Dortmunder
25 L 4.83% 23.2 1.050 1.013
All Grain 47
Hard Brexit
23 L 4.81% 29.26 1.049 1.013
All Grain 27
Vye EEEna
5.5 gal 5.66% 14.69 1.053 1.010
All Grain 43
Receptura1
35 L 4.79% 0 1.049 1.012
All Grain 72
Dormunder Export
10.5 gal 5.29% 27.57 1.055 1.014
All Grain 183
Oktober lager. boka
50 L 5.45% 29.01 1.050 1.008
All Grain 70
dortmunder
220 gal 5.68% 37.53 1.058 1.015
All Grain 106

Fermentables Used In Dortmunder Export Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
German - Pilsner 30 German Grain base malt 1.6°L
38 69% 14% - 98%
German - Munich Light 15 German Grain base malt 6°L
37 19% 4% - 36%
German - Melanoidin 14 German Grain roasted malt 25°L
37 2% 1% - 6%
German - Vienna 11 German Grain base malt 4°L
37 24% 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%
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%
German - Acidulated Malt 6 German Grain acidulated malt 3.4°L
27 3% 2% - 6%
German - Munich Dark 5 German Grain base malt 15.5°L
37 8% 4% - 16%

Hops Used In Dortmunder Export Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 15 3.5 40% 15% - 100%
Hallertau Hersbrucker 12 4 37% 13% - 73%
Hallertau Mittelfruh 10 3.75 34% 19% - 64%
Magnum 9 15 30% 11% - 50%
Mount Hood 7 4.8 40% 14% - 67%
Northern Brewer 6 7.8 36% 20% - 50%
Tettnanger 6 4.5 43% 25% - 76%
Cascade 6 7 33% 6% - 60%
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 16 Fermentis / Safale Lager .105 High 83% 48°F 72°F
White Labs - German Lager Yeast WLP830 9 White Labs Lager Medium Medium 76.5% 50°F 55°F
Wyeast - Bohemian Lager 2124 4 Wyeast Lager 0.09 Medium 75% 48°F 58°F
Fermentis - Safale - German Ale Yeast K-97 3 Fermentis / Safale Ale .104 High 81% 54°F 77°F
White Labs - German Bock Lager Yeast WLP833 3 White Labs Lager Med-High Medium 73% 48°F 55°F
White Labs - American Lager Yeast WLP840 2 White Labs Lager Medium Medium 77.5% 50°F 55°F
Fermentis - Saflager - German Lager Yeast S-23 2 Fermentis / Safale Lager .105 High 82% 48°F 72°F
Wyeast - Bavarian Lager 2206 2 Wyeast Lager 0.09 Med-High 75% 46°F 58°F
Mangrove Jack - Bohemian Lager Yeast M84 2 Mangrove Jack Lager n/a High 78% 50°F 59°F
White Labs - Southern German Lager Yeast WLP838 1 White Labs Lager Medium Med-High 72% 50°F 55°F

Other Ingredients Used In Dortmunder Export Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 9 Water Agt Mash 38% 0% - 100%
Irish Moss 7 Fining Boil 81% 7% - 100%
Epsom Salt 4 Water Agt Mash 11% 0% - 28%
Calcium Chloride (anhydrous) 3 Water Agt Sparge 29% 0% - 57%
Table Salt 3 Water Agt Mash 3% 0% - 7%
Baking Soda 2 Water Agt Mash 1% 0% - 4%
Calcium Chloride (dihydrate) 2 Water Agt Mash 10% 0% - 19%
Lactic acid 2 Water Agt Mash 57% 29% - 71%
Whirlfloc 2 Water Agt Mash 64% 28% - 100%
Calcium Chloride (dihydrate) 2 Water Agt Mash 31% 19% - 43%

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