Dortmunder Export – All Grain

Statistics

Malts and Grains

Amount Malt/Grain %
4.67 pounds German Pilsen Malt (2-Row) 48.3%
1.50 pounds American Pale Malt (2-Row) 15.5%
1.50 pounds German Light Munich Malt 15.5%
1.25 pounds Flaked Wheat 12.9%
0.75 pounds American Dextrin (Cara-Pils) Malt 7.8%
9.67 pounds Total Grain Weight 100%

Hops

Amount Hop Time AA
1.00 ounces Santiam 60 min 6.0%
1.00 ounces Hallertauer Mittlefruh 5 min 4.0%
1.00 ounces Hallertauer Mittlefruh 0 min 4.0%
3.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
German Lager (WLP830) White Labs Liquid 2000ml starter

Procedure

  • Single infusion mash at 152° for 60 minutes.
  • 90 minute boil.
  • Add hops according to schedule.
  • Chill wort to 55° and ferment at that temperature for three or four days, slowly ramp up temperature to 65° by end of primary fermentation.

Fermentation and Aging

Primary:
4 days @ 55° F
Secondary:
3 days @ 65° F
Lager:
35 days @ 40° F

Notes

Exports should be balanced yet higher gravity than a Helles.