Suter BrewBlog > BrewBlogs > Dortmunder-Style [Dortmunder Export]

Dortmunder-Style

Specifics

Style:

Dortmunder Export — BJCP Style Information

Category:	Light Lager
Number:	01E

Brewed to a slightly higher starting gravity than other light lagers, providing a firm malty body and underlying maltiness to complement the sulfate-accentuated hop bitterness. The term 'Export' is a beer strength category under German beer tax law, and is not strictly synonymous with the 'Dortmunder' style. Beer from other cities or regions can be brewed to Export strength, and labeled as such.

Commercial Examples: DAB Export, Dortmunder Union Export, Dortmunder Kronen, Ayinger Jahrhundert, Great Lakes Dortmunder Gold, Barrel House Duveneck’s Dortmunder, Bell’s Lager, Dominion Lager, Gordon Biersch Golden Export, Flensburger Gold.

Brew Date:

April 01, 2008

Yield:

5 gallons

BU/GU

Calories:

217 (12 ounces)

Conditioning:

Keg

ABV:

ABW:

4.7%

Batch No:	2008001
OG:	1.065
OG (Plato):	15.9° P
FG:	1.020
FG (Plato):	5.08° P
Real Extract:	7.04° P
App. Atten.:	68.1%
Real Atten.:	55.8%

General Information

Method:	Partial Mash
Cost:	50

A first attempt at a Dortmunder.

Goals: Crisp and Clear. Slight hop finish to a medium bodied grain wort. Heavy aroma of hops.

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Extracts

6.60 pounds

LME - Light

72.5% of grist

1.00 pounds

DME - Light

11% of grist

7.60 pounds

Total Extract Weight

83.5% of grist

Grains

1.00 pounds

Crystal Malt 30L

Color (L):	30 °L
Info/Use:	Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

11% of grist

0.50 pounds

British Dextrin (Cara-Pils) Malt

Color (L):	10-14 °L
Info/Use:	Adds body; aids head retention. For porters, stouts and heavier bodied beers.

5.5% of grist

1.50 pounds

Total Grain Weight

16.5% of grist

Miscellaneous Ingredients (Non-Fermentable)

1.5 tsp

Gypsum @ 60 minutes (Boil)

1.5 tsp

Irish Moss @ 15 minutes (Boil)

Hops

1.00 ounces

Hallertauer Gold

Region:	Germany
AAU Range:	6 - 6%
Notes:	Known for its aromatic properties similar to Hallertauer.
Typical Use:	Bittering, aroma.
Substitution:	Crystal, Mount Hood
Example:	Ale, Lager, Pilsner, Bock, Wheat

4.2% @ 60 minutes
Type: Bittering
Use: Boil

4.2 AAUs

2.00 ounces

Cascade

Region:	United States
AAU Range:	4 - 8%
Notes:	Strong spicy, floral, citrus (especially grapefruit) aroma.
Typical Use:	Bittering, aroma, finishing, dry hopping.
Substitution:	Centennial
Example:	Sierra Nevada Pale Ale, Anchor Liberty Ale, Old Foghorn

6.3% @ 15 minutes
Type: Aroma
Use: Boil

12.6 AAUs

3.00 ounces

Total Hop Weight

16.8 AAUs

Water Profile

Source:

Giant Eagle Spring Water

Amount:

5.5 gallons gallons

Fermentation

Primary:	10 days @ 65° F
Secondary:	22 days @ 65° F

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Conditioning