Dortmunder Export is not a complicated beer to brew, but it rewards attention to detail. Pilsner malt forms the base of the mash here, and the hop schedule carries the hop character through to the glass.
Recipe at a Glance
Recipe at a Glance
| Style | Dortmunder Export |
| Batch Size | 5 gallons (19L) |
| Boil Time | 60-90 minutes |
| Original Gravity | 1.044-1.052 |
| Final Gravity | 1.008-1.012 |
| ABV | 4.5-5.5% |
| IBU | 18-30 |
| SRM | 3-6 (pale gold) |
| Difficulty | Intermediate (lager patience required) |
Brew Day, Step by Step
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1
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Mash · ~60 min Mash the grain bill, led by Pilsner malt, at a steady temperature to build the fermentable sugars this style needs. Sparge slowly so you do not lose efficiency. |
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2
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Boil · ~60-90 min Bring the wort to a boil and work through the hop schedule, starting with the hop schedule. This is also where you will add any fining agent for a clearer finished beer. |
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3
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Ferment · 12C (54F) Pitch Wyeast 2124 Bohemian Lager once the wort has cooled to fermentation temperature and hold it steady. Primary fermentation is the most active week, do not rush it. |
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4
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Condition · 4 weeks at 3C (37F) Rack to secondary (or leave in primary if your recipe calls for it) and let the beer round out at a cool, steady temperature. This step does more for the final flavor than people expect. |
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5
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Package · 1 day, then wait Bottle or keg once gravity has held steady for a few days in a row. Give it time to carbonate and, for bigger styles, additional time to mellow before your first taste. |
That’s the shape of brew day and the weeks after it. For the exact grain bill, hop schedule, and full step-by-step instructions with amounts, use the recipe card below.
What You Will Need
Sourcing your own ingredients locally is always fine, but if you want to skip a homebrew store trip, here is what’s in stock in our shop right now:
- Base and specialty grain: Grains & Adjuncts (e.g. Weyermann Chocolate Rye Malt 1 Lb)
- Bittering and aroma hops: Brewing Hops (e.g. Chinook Hop Pellets 8 oz)
- Yeast: Brewing Yeast (e.g. LalBrew Nottingham Brewing Yeast (2 Pack) – Make Beer at Home)
- Secondary fermenter for conditioning: Fermenters & Carboys (e.g. 3 Gallon Clear Glass Italian Carboy)
- Priming sugar for bottling: Priming Sugar (e.g. Corn Sugar Dextrose Bottling Priming Sugar 1 lb Highly Fermentable N)
- General kit and tools: Homebrew Equipment (e.g. Deluxe Bottling Kit Craft a Brew Homebrew Bottler Equipment Home Bre)
- Pour it right when it’s ready: a tulip glass shows off the color and holds the aroma better than a straight pint glass
Serve It Right
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A Dortmunder Export is best served in a pilsner or mug, it fits the body and carbonation of this style better than a straight pint glass. Here is one from our shop: |
Ingredients & Gear for This Batch
Grain / Adjuncts |
Hops |
Yeast |
Fermenter Zazolyne 5Pack Fermentation Airlock,Twin Bubble Fermenting Improved |
Priming Sugar |
Equipment |
Full Recipe: Grain Bill, Hops, and Instructions
Dortmunder Export
Equipment
- 1 Large pot (at least 8 gallons)
- 1 Mash tun or grain bag
- 1 Wort chiller
- 1 Fermenter (6.5 gallons or larger)
- 1 Airlock and stopper
- 1 Hydrometer
- 1 Thermometer
- 1 Auto-siphon and tubing
- 1 Bottles or keg and CO2 tank
- 1 Bottle or keg filler
- 1 Sanitizer
- 1 Bottle capper (if bottling)
- 1 Bottle caps (if bottling)
Ingredients
For the Mash – Liquor 13.1 Litres (23Pints) – Mash Time 1 hr – Temperature 65°C (149°F)
- 11 lb Pilsner malt Quantity 5kg
- 9 oz Munich malt Quantity 250g
For the Boil – 27Litres (47 1/2 Pints) – Boil Time 1 hr – 15 mins
- 1 1/3 oz Tettnang 4.5% When to add -At start of boil (IBU 19.2)
- 1 oz Hallertauer Hersbrucker 3.5% When to add -For last 10 mins of boil (IBU 3.5)
- 1 oz Tettnang 4.5% When to add -For last 10 mins of boil (IBU 4.5)
- 1/2 oz Hallertauer Hersbrucker 3.5% When to add -At turn off (IBU 00)
- 1 tsp Protofloc Other – When to add-For last 15 mins of boil
To Ferment -12°C (54°F)- Conditioning 4weeks at 3°C (37°F)
- 1 Wyeast 2124 Bohemian Lager yeast
Instructions
Mash:
- Heat 13.1 liters (23 pints) of water in a large pot to 65°C (149°F).
- Crush the Pilsner malt and Munich malt and add them to the pot.
- Stir well and maintain the temperature at 65°C (149°F) for 1 hour.
- After 1 hour, strain the mash through a mesh bag or strainer into a separate pot or fermenter, collecting the liquid (wort). Rinse the grains with hot water to extract as much sugar as possible.
Boil:
- Bring the wort to a boil in a large pot.
- Add 1 1/3 oz (38g) of Tettnang hops and boil for 60 minutes.
- Add 1 oz (28g) of Hallertauer Hersbrucker hops and 1 oz (28g) of Tettnang hops at the 50-minute mark.
- Add 1/2 oz (14g) of Hallertauer Hersbrucker hops and 1 tsp of Protofloc at the 60-minute mark.
- After boiling for a total of 60 minutes, turn off the heat.
Fermentation:
- Cool the wort to 12°C (54°F) and transfer it to a fermenter.
- Add the package of Wyeast 2124 Bohemian Lager yeast and stir well.
- Ferment at 12°C (54°F) for 3-4 weeks or until the specific gravity is stable.
- After fermentation, transfer the beer to a secondary fermenter and condition at 3°C (37°F) for 4 weeks.
- Bottle or keg the beer and carbonate to your desired level.
Notes
Tip 1: Gather your ingredients and equipment
To make Dortmunder Export, you will need a variety of ingredients and equipment, including malt, hops, yeast, a large pot, and a fermenter. Make sure you have everything you need before you start brewing.Tip 2: Follow the recipe carefully
The recipe you provided includes detailed instructions on how to make Dortmunder Export. Follow the recipe carefully, paying close attention to the temperature and timing of each step.Tip 3: Use good sanitation practices
Sanitation is crucial when brewing beer. Make sure all of your equipment is clean and sanitized before you start brewing to prevent contamination and spoilage.Tip 4: Control your fermentation temperature
The temperature at which you ferment your beer can have a significant impact on its flavor and aroma. For Dortmunder Export, aim to ferment at a temperature of around 12°C (54°F) to ensure that the yeast produces the desired flavors and aromas.Tip 5: Give your beer time to condition
After fermentation, your beer will need to condition for several weeks at a lower temperature. This will allow the flavors and aromas to develop and mellow, resulting in a smoother and more balanced beer. By following these tips and carefully following the recipe, you should be able to make a delicious batch of Dortmunder Export that you can enjoy with friends and family.Get the fermentation temperature right on Dortmunder Export and most of the rest of the process takes care of itself.
What Makes Dortmunder Export the Style It Is
There is nothing exotic about the roots of Dortmunder Export, it grew out of practical brewing choices, local ingredients, and the tastes of the people drinking it.
What you get in the glass is a beer that leans on pilsner malt and the hop schedule, with a finish shaped by Wyeast 2124 Bohemian Lager. Get the fermentation temperature right and the rest of the process is mostly patience.
Style Characteristics at a Glance
- ABV: 4.5-5.5%
- Bitterness: 18-30 IBU
- Color: 3-6 (pale gold)
- Serving temp: 40-45F (4-7C)
- Glassware: a pilsner or mug
- Food pairings: grilled chicken, tacos, light appetizers
Common Questions
Can I scale this recipe up or down?
Yes, the grain bill and hop schedule scale linearly with batch size. Just make sure your equipment, mash tun and boil kettle both, can actually handle the volume you are scaling to.
What is the biggest mistake homebrewers make with this style?
Rushing the schedule. Pulling a beer off yeast too early or skipping conditioning time is the most common way to shortchange a recipe like this one.
Can I substitute a different yeast strain?
You can, but expect the flavor profile to shift. Stick close to the same yeast family (English ale, American ale, Belgian, lager, etc.) if you want a result close to what this recipe is aiming for.
Keep Exploring
Once you have this one down, here are a few more homebrew recipes worth trying next:
Browse the full homebrew recipe collection for more styles, or if you are just getting into the hobby, start with one of our homebrewing starter kits for new brewers.
This recipe is for adults of legal drinking age. Please brew and drink responsibly, and always sanitize your equipment thoroughly to avoid infection.
