Light Lager - Dortmunder Export (BJCP 2008) - Beer Recipes | Brewer's Friend
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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 3721
Bakke Brygg Export 25 l
25 L 5.41% 26.74 1.054 1.013
All Grain 3084
Boltmunder Gold
6 gal 5.41% 26.54 1.054 1.013
All Grain 2470
Mead Lane Dortmunder
1.05 gal 5.29% 23.93 1.050 1.009
BIAB 1908
BusBier
1500 L 4.64% 0 1.047 1.012
All Grain 1855
Awesome Recipe
5 gal 5.26% 0 1.052 1.012
Partial Mash 1767
Mariestad klon
21 L 5.83% 35.3 1.053 1.009
All Grain 1744
NBX: Nörden Bräu Export
5.5 gal 5.5% 29.22 1.056 1.014
All Grain 1626
Dortmund Lager
5.5 gal 6.13% 29.44 1.055 1.009
All Grain 1616
Irmunder
5 gal 5.5% 23.01 1.050 1.008
All Grain 1416

Newest Dortmunder Export (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
dortmunder
1900 L 6.04% 25.61 1.055 1.009
All Grain 175
Dortmunder Export clone
4.9 L 5.1% 29.25 1.047 1.008
BIAB 223
One for the Road - Export
13 gal 5.61% 27.7 1.054 1.011
All Grain 155
6lit_Dortmunder_Export_clone
6 L 5.48% 35.29 1.050 1.009
All Grain 171
Spieltag
21 L 6.55% 35.51 1.058 1.009
BIAB 284
Dortmunder
22 L 4.66% 27.67 1.047 1.011
All Grain 330
Dortmunder Export
22 L 6.06% 31.97 1.062 1.015
All Grain 288
#0057 Dortmunder GOLD
800 L 6.24% 25.79 1.060 1.012
All Grain 402
Dortmunder
22 L 4.72% 17.71 1.049 1.013
All Grain 377
Expat Export (Brewing Classic Styles)
5.5 gal 5.62% 31.4 1.058 1.015
All Grain 279

Fermentables Used In Dortmunder Export (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Pilsner 38 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 20 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%
American - Carapils (Dextrine Malt) 8 American Grain crystal malt 1.8°L
33 8% 4% - 12%
German - Carapils 8 German Grain crystal malt 1.3°L
35 6% 3% - 10%
Munich Dark 20L 7 Grain specialty malt 20°L
34 11% 4% - 31%
Munich 6 Grain specialty malt 6°L
37 16% 7% - 32%

Hops Used In Dortmunder Export (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 20 3.5 34% 6% - 100%
Hallertau Mittelfruh 19 3.75 35% 14% - 100%
Hallertau Hersbrucker 18 4 37% 6% - 100%
Magnum 13 15 29% 11% - 50%
Tettnanger 12 4.5 40% 10% - 100%
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%
Perle 4 8.2 36% 10% - 60%

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 24 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 8 Wyeast Lagers 0.09 Medium 75% 48°F 58°F
Fermentis - Saflager - German Lager Yeast S-23 7 Fermentis / Safale Lagers .105 High 82% 48°F 72°F
White Labs - German Bock Lager Yeast WLP833 4 White Labs Lagers Med-High Medium 73% 48°F 55°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
Omega Yeast Labs - Bayern Lager OYL-114 2 Omega Yeast Labs Lagers 0.09 Medium 74% 51°F 62°F

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

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 21 Water Agt Mash 26% 0% - 100%
Epsom Salt 11 Water Agt Mash 9% 0% - 28%
Lactic acid 9 Water Agt Mash 59% 9% - 99%
Irish Moss 8 Fining Boil 77% 7% - 100%
Whirlfloc 8 Fining Boil 47% 0% - 100%
Calcium Chloride (dihydrate) 7 Water Agt Mash 13% 0% - 45%
Calcium Chloride (anhydrous) 6 Water Agt Mash 23% 0% - 57%
Baking Soda 3 Water Agt Mash 0% 0% - 1%
Calcium Chloride (dihydrate) 2 Water Agt Mash 31% 19% - 43%
Chalk 2 Water Agt Sparge 0% 0% - 0%

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