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Fermentables Used In Dortmunder Export Recipes

Name Recipes Avg. Usage Usage Range
German - Pilsner 30 69% 14% - 98%
German - Melanoidin 14 2% 1% - 6%
Munich Light 13 19% 4% - 36%
German - Vienna 11 24% 6% - 58%
American - Pilsner 10 72% 13% - 100%
Munich - Light 10L 9 15% 6% - 31%
American - Carapils (Dextrine Malt) 7 8% 4% - 12%
Pale 2-Row 6 70% 15% - 98%
German - Acidulated Malt 5 3% 2% - 3%
Munich Dark 4 8% 4% - 16%
German - CaraFoam 4 8% 6% - 10%
German - Carapils 4 4% 3% - 6%
German - CaraHell 4 14% 8% - 24%
Dry Malt Extract - Light 3 47% 19% - 81%
New Zealand - Vienna Malt 3 12% 7% - 16%
New Zealand - Pilsner Malt 3 77% 74% - 79%
American - Caramel / Crystal 10L 3 8% 6% - 9%
Dry Malt Extract - Pilsen 3 54% 52% - 57%
Flaked Oats 3 5% 3% - 8%
German - Pale Ale 3 34% 16% - 68%
Belgian - Pilsner 3 72% 63% - 85%
Munich Light 2 33% 31% - 35%
Munich 2 20% 11% - 30%
American - Caramel / Crystal 20L 2 3% 3% - 4%
Dry Malt Extract - Extra Light 2 66% 55% - 77%
Flaked Wheat 2 7% 3% - 12%
German - CaraMunich I 2 4% 4% - 4%
United Kingdom - Maris Otter Pale 2 29% 25% - 33%
Torrified Wheat 2 4% 3% - 5%
Munich Malt 2 7% 6% - 8%
Liquid Malt Extract - Light 2 66% 45% - 87%
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