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Fermentables Used In Dortmunder Export Recipes

Name Recipes Avg. Usage Usage Range
German - Pilsner 35 70% 14% - 98%
Munich - Light 10L 32 18% 4% - 36%
German - Melanoidin 18 2% 1% - 6%
American - Pilsner 17 65% 9% - 100%
German - Vienna 14 22% 6% - 58%
American - Carapils (Dextrine Malt) 8 8% 4% - 12%
German - Acidulated Malt 8 3% 2% - 6%
Munich Dark 20L 7 11% 4% - 31%
German - Carapils 6 6% 3% - 10%
American - Vienna 6 33% 9% - 86%
Pale 2-Row 6 70% 15% - 98%
New Zealand - Pilsner Malt 5 66% 45% - 79%
German - CaraFoam 5 8% 5% - 10%
German - CaraHell 5 12% 4% - 24%
Munich Malt 4 9% 6% - 13%
Munich 4 20% 8% - 32%
New Zealand - Vienna Malt 4 19% 7% - 38%
American - Caramel / Crystal 20L 4 4% 3% - 6%
German - Bohemian Pilsner 4 74% 67% - 80%
Dry Malt Extract - Light 3 47% 19% - 81%
Bestmalz - BEST Munich 3 9% 8% - 9%
German - Pale Ale 3 34% 16% - 68%
Dry Malt Extract - Pilsen 3 54% 52% - 57%
Bestmalz - BEST Pilsen 3 71% 61% - 78%
Flaked Oats 3 5% 3% - 8%
Belgian - Pilsner 3 72% 63% - 85%
Flaked Wheat 3 10% 3% - 15%
American - Caramel / Crystal 10L 3 8% 6% - 9%
Weyermann - Vienna Malt 3 28% 19% - 44%
German - CaraMunich I 2 4% 4% - 4%
Dry Malt Extract - Extra Light 2 66% 55% - 77%
Gladfield - German Pilsner Malt 2 70% 63% - 77%
United Kingdom - Maris Otter Pale 2 29% 25% - 33%
American - Victory 2 3% 3% - 3%
Torrified Wheat 2 4% 3% - 5%
Liquid Malt Extract - Light 2 66% 45% - 87%
Bestmalz - BEST Vienna 2 19% 18% - 20%
Bestmalz - BEST Chit Malt 2 6% 6% - 6%