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 | 4197 | |
| Bakke Brygg Export 25 l |
25 L | 5.41% | 26.74 | 1.054 | 1.013 | All Grain | 3635 | |
| Boltmunder Gold |
6 gal | 5.41% | 26.54 | 1.054 | 1.013 | All Grain | 3343 | |
| Mariestad klon |
21 L | 5.83% | 35.3 | 1.053 | 1.009 | All Grain | 3063 | |
| BusBier |
1500 L | 4.64% | 0 | 1.047 | 1.012 | All Grain | 2426 | |
| Mead Lane Dortmunder |
1.05 gal | 5.29% | 23.93 | 1.050 | 1.009 | BIAB | 2366 | |
| NBX: Nörden Bräu Export |
5.5 gal | 5.5% | 29.22 | 1.056 | 1.014 | All Grain | 2306 | |
| Irmunder |
5 gal | 5.5% | 23.01 | 1.050 | 1.008 | All Grain | 2281 | |
| Awesome Recipe |
5 gal | 5.26% | 0 | 1.052 | 1.012 | Partial Mash | 2236 | |
| Dort Export |
5.5 gal | 5.12% | 23.12 | 1.053 | 1.014 | All Grain | 1635 |
Newest Dortmunder Export (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Dortmunder Lager |
15.5 gal | 5.31% | 31.44 | 1.054 | 1.014 | extract | 35 | |
| Octoberfest 26 |
22 L | 5.61% | 24.46 | 1.053 | 1.011 | All Grain | 59 | |
| Dortmunder Export |
5.5 gal | 5.94% | 28.83 | 1.059 | 1.014 | All Grain | 158 | |
| DORTMUNDER EXPORT |
7 L | 5.97% | 29.88 | 1.056 | 1.010 | All Grain | 268 | |
| 4S |
165 L | 5.16% | 33.56 | 1.052 | 1.013 | All Grain | 390 | |
| Dortmunder |
3 gal | 5.52% | 27.08 | 1.055 | 1.013 | BIAB | 468 | |
| dortmunder |
1900 L | 6.04% | 25.61 | 1.055 | 1.009 | All Grain | 636 | |
| Dortmunder Export clone |
4.9 L | 5.1% | 29.25 | 1.047 | 1.008 | BIAB | 1295 | |
| One for the Road - Export |
13 gal | 5.61% | 27.7 | 1.054 | 1.011 | All Grain | 795 | |
| 6lit_Dortmunder_Export_clone |
6 L | 5.48% | 35.29 | 1.050 | 1.009 | All Grain | 778 |
Fermentables Used In Dortmunder Export (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| German - Pilsner | 40 | German | Grain | base malt |
1.6°L
|
38 | 70% | 14% - 98% |
| Munich - Light 10L | 35 | Grain | specialty malt |
10°L
|
33 | 18% | 4% - 36% | |
| German - Melanoidin | 19 | German | Grain | roasted malt |
25°L
|
37 | 2% | 1% - 6% |
| German - Vienna | 17 | German | Grain | base malt |
4°L
|
37 | 21% | 6% - 58% |
| American - Pilsner | 16 | American | Grain | base malt |
1.8°L
|
37 | 65% | 9% - 100% |
| American - Carapils (Dextrine Malt) | 10 | American | Grain | crystal malt |
1.8°L
|
33 | 8% | 4% - 12% |
| German - Acidulated Malt | 10 | German | Grain | acidulated malt |
3.4°L
|
27 | 3% | 2% - 6% |
| German - Carapils | 9 | German | Grain | crystal malt |
1.3°L
|
35 | 6% | 2% - 10% |
| Munich Dark 20L | 7 | Grain | specialty malt |
20°L
|
34 | 11% | 4% - 31% | |
| US - Pale 2-Row | 6 | US | Grain | base malt |
1.8°L
|
37 | 57% | 15% - 98% |
Hops Used In Dortmunder Export (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Saaz | 22 | 3.5 | 33% | 6% - 100% |
| Hallertau Hersbrucker | 21 | 4 | 35% | 6% - 100% |
| Hallertau Mittelfruh | 20 | 3.75 | 36% | 14% - 100% |
| Magnum | 14 | 15 | 28% | 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% |
| Cascade | 7 | 7 | 35% | 17% - 60% |
| Northern Brewer | 6 | 7.8 | 36% | 20% - 50% |
| 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 | 25 | Fermentis / Safale | Lagers | .105 | High | 83% | 48°F | 72°F |
| White Labs - German Lager Yeast WLP830 | 9 | 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 | 6 | 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 |
| Fermentis - Safale - German Ale Yeast K-97 | 4 | Fermentis / Safale | Ale | .104 | High | 81% | 54°F | 77°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 |
| 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 | 21 | Water Agt | Sparge | 22% | 0% - 100% |
| Epsom Salt | 10 | Water Agt | Mash | 8% | 0% - 28% |
| Lactic acid | 10 | Water Agt | Sparge | 61% | 9% - 100% |
| Whirlfloc | 9 | Water Agt | Boil | 42% | 0% - 100% |
| Calcium Chloride (dihydrate) | 8 | Water Agt | Mash | 8% | 0% - 45% |
| Irish Moss | 8 | Fining | Boil | 77% | 7% - 100% |
| Calcium Chloride (anhydrous) | 5 | Water Agt | Sparge | 27% | 0% - 57% |
| Baking Soda | 3 | Water Agt | Mash | 0% | 0% - 1% |
| Wyeast - Beer Nutrient | 2 | Other | Boil | 0% | 0% - 1% |
| Calcium Chloride (dihydrate) | 2 | Water Agt | Mash | 31% | 19% - 43% |
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