Style Of The Week 25/6/08 - Dortmunder Export

[Stuster]

By popular demand (ok, one passing comment ) this week we're looking at the German lager style, Dortmunder Export. This is a strong, balanced lager style, probably most known here through DAB.

Links
The Pumpy thread is here, best to start from post 11.
German Beer Institute
Brewboard thread on this style
Jamil show on Dortmunder Export

So tell us about grains, hops, yeasts, fermentation schedules? How to alter your water for this style? Any ideas for partial or kit brewers? How long to lager for? Anything else? Tell us all you know so we can make some great beers. :chug:

From the BJCP, style 1E.

1E. Dortmunder Export

Aroma: Low to medium noble (German or Czech) hop aroma. Moderate Pils malt aroma; can be grainy to somewhat sweet. May have an initial sulfury aroma (from water and/or yeast) and a low background note of DMS (from Pils malt). No diacetyl.

Appearance: Light gold to deep gold, clear with a persistent white head.

Flavor: Neither Pils malt nor noble hops dominate, but both are in good balance with a touch of malty sweetness, providing a smooth yet crisply refreshing beer. Balance continues through the finish and the hop bitterness lingers in aftertaste (although some examples may finish slightly sweet). Clean, no fruity esters, no diacetyl. Some mineral character might be noted from the water, although it usually does not come across as an overt minerally flavor.

Mouthfeel: Medium body, medium carbonation.

Overall Impression: Balance and smoothness are the hallmarks of this style. It has the malt profile of a Helles, the hop character of a Pils, and is slightly stronger than both.

Comments: 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.

History: A style indigenous to the Dortmund industrial region, Dortmunder has been on the decline in Germany in recent years.

Ingredients: Minerally water with high levels of sulfates, carbonates and chlorides, German or Czech noble hops, Pilsner malt, German lager yeast.
Vital Statistics: OG: 1.048 1.056
IBUs: 23 30 FG: 1.010 1.015
SRM: 4 6 ABV: 4.8 6.0%

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

 

[warrenlw63]

Good time to start this one Stuster.

A beer I plan to make very soon. Seems to be down a lot in some ways to water chemistry with a hard-minerally water profile. I guess its a leap of faith when you consider the water is total opposites to a Pilsner yet both are pale lagers.

Also like a lot of the more elusive styles. Try and find something besides DAB (and to a lesser degree Hansa) as a comparison point. Rare as rocking horse turds.

Even when I do try DAB I find it difficult to detect a hard minerally water profile.

Warren -

 

[SJW]

I dont know much about this style but from what I have read here this is what I have come up with. My yeast selection is still up in the air though.

Dortmunder
Dortmunder Export Lager


Type: All Grain
Batch Size: 27.00 L
Boil Size: 34.62 L
Boil Time: 75 min Equipment: Keg + starter
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
5000.00 gm Premium Pilsner (Weyermann) (2.2 EBC) Grain 84.75 %
500.00 gm Vienna Malt (Weyermann) (5.9 EBC) Grain 8.47 %
200.00 gm Caramunich I (Weyermann) (100.5 EBC) Grain 3.39 %
200.00 gm Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 3.39 %
35.00 gm Northern Brewer [6.50 %] (60 min) Hops 21.1 IBU
30.00 gm Hallertauer Mittelfrueh [4.00 %] (10 min) Hops 4.0 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Bohemian Lager (Wyeast Labs #2124) Yeast-Lager

Beer Profile

Est Original Gravity: 1.052 SG
Measured Original Gravity: 0.000 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 4.85 % Actual Alcohol by Vol: 0.00 %
Bitterness: 25.2 IBU Calories: 0 cal/l
Est Color: 9.4 EBC Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body Total Grain Weight: 5900.00 gm
Sparge Water: 15.52 L Grain Temperature: 15.0 C
Sparge Temperature: 76.0 C TunTemperature: 15.0 C
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 15.00 L of water at 73.6 C 66.0 C
10 min Mash Out Add 10.00 L of water at 93.2 C 76.0 C

 

[Stuster]

Too true, Warren. Nothing but DAB to be had. I had some last night and apart from being a bit stale, though it was an ok beer, pretty balanced, but I didn't want more than one. Bit of a mass produced lager though.

However, I will have more Dortmunder than that as, inspired by Pumpy's thread last week I made one on Monday and am about to pitch the yeast on it. Added a little carahell for some sweetness/body. Mashed at 66C. Used Palmer's spreadsheet to change the water. I didn't aim for Dortmund exactly, just something that would work with my water. The final Tettnanger was that size only to finish up the packet.

Style: Dortmunder Export
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 27.95 L
Estimated OG: 1.050 SG
Estimated Color: 7.7 EBC
Estimated IBU: 25.9 IBU
Brewhouse Efficiency: 83.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.00 kg Pale malt (4.0 EBC) Grain 95.24 %
0.20 kg Carahell (Weyermann) (25.6 EBC) Grain 4.76 %
30.00 gm Pacific Hallertau [6.90 %] (60 min) Hops 21.4 IBU
15.00 gm Tettnang [4.30 %] (20 min) Hops 4.5 IBU
18.00 gm Tettnang [4.30 %] (0 min) Hops -
1.00 gm Calcium Carbonate (Mash 60.0 min) Misc
1.00 gm Calcium Chloride (Mash 60.0 min) Misc
1.00 gm Epsom Salt (MgSO4) (Mash 60.0 min) Misc
3.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs SafLager German Lager (DCL Yeast #S-189) Yeast-Lager

 

[kram]

No chilled this on Sunday and will be going on an WLP830 cake.

Recipe Specifications
--------------------------
Batch Size: 23.50 L
Boil Size: 31.36 L
Estimated OG: 1.059 SG
Estimated Color: 11.9 EBC
Estimated IBU: 25.8 IBU
Brewhouse Efficiency: 78.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.85 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 67.43 %
1.80 kg Munich I (Weyermann) (14.0 EBC) Grain 31.52 %
0.06 kg Melanoiden Malt (39.4 EBC) Grain 1.05 %
15.00 gm Hallertauer [2.00 %] (60 min) Hops 3.0 IBU
16.00 gm Southern Cross [13.70 %] (60 min) Hops 22.1 IBU
15.00 gm Hallertauer [2.00 %] (5 min) Hops 0.6 IBU
15.00 gm Hallertauer [2.00 %] (0 min) Hops -
1 Pkgs German Lager (White Labs #WLP830) Yeast-Lager


Mash Schedule: My Mash
Total Grain Weight: 5.71 kg
----------------------------
My Mash
Step Time Name Description Step Temp
60 min Step Add 14.27 L of water at 72.7 C 66.0 C

 

[geoffi]

Even when I do try DAB I find it difficult to detect a hard minerally water profile.

Warren -

According to info I posted on a related thread, they are actually using relatively soft water for DAB. (That's from the horse's mouth.)

 

[kabooby]

Here is a recipe I have been working on

Recipe: Dortmunder Export
Brewer: Grant
Asst Brewer:
Style: Dortmunder Export
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 40.00 L
Boil Size: 48.17 L
Estimated OG: 1.052 SG
Estimated Color: 8.8 EBC
Estimated IBU: 24.9 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.50 kg Pilsner (Weyermann) (3.3 EBC) Grain 91.46 %
0.50 kg Carapils (Weyermann) (3.9 EBC) Grain 6.10 %
0.10 kg Crystal (Joe White) (141.8 EBC) Grain 1.22 %
0.10 kg Melanoidin (Weyermann) (59.1 EBC) Grain 1.22 %
25.00 gm Magnum [14.00 %] (60 min) Hops 21.4 IBU
25.00 gm Saaz [3.20 %] (15 min) Hops 2.4 IBU
25.00 gm Saaz [3.20 %] (5 min) Hops 1.0 IBU
25.00 gm Saaz [3.20 %] (0 min) Hops -
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs German Lager (White Labs #WLP830)


Mash Schedule: Double Infusion, Medium Body
Total Grain Weight: 8.20 kg
----------------------------
Double Infusion, Medium Body
Step Time Name Description Step Temp
20 min Protein Rest Add 15.40 L of water at 55.6 C 50.0 C
60 min Saccrification Add 13.71 L of water at 90.0 C 67.0 C
10 min Mash Out Add 11.97 L of water at 96.5 C 75.0 C

Im sure it will change though by the time I get to brew it

Kabooby

 

[hockadays]

That looks the business kabooby

 

[Pumpy]

Comon guys this beer is all about the yeast its no good going with a Fruity 830 yeast you cant be skinny with this one
keep the recipe simple .

cough up your $16.95

it either Wyeast

2042 Danish lager
2000 Budvaar
2124 Bohemian lager


in that order

Pumpy

 

[warrenlw63]

To quote Princess Mary Pumpy... I'm doing Danish.

Warren -

 

[Stuster]

But Pumpy, apparently 2124 Bohemian lager is the same yeast as WLP830.

 

[Pumpy]

Ha! Is It !!!!!


well I put it third just in case someone had already bought it

Just think we are looking for a drier crisper finish that the WLP 830 really dont seem to give !!!

perhaps I was not mashing at 64-65C the last couple times I used it


pumpy

 

[SJW]

Go! the Wyeast 2124
I have split my starter up and now have 4 litres of the stuff going nuts now. Just 4 days too late.

Steve

 

[kabooby]

Comon guys this beer is all about the yeast its no good going with a Fruity 830 yeast you cant be skinny with this one
keep the recipe simple .

cough up your $16.95

it either Wyeast

2042 Danish lager
2000 Budvaar
2124 Bohemian lager


in that order

Pumpy

From my experience WLP830 is a clean lager yeast that leaves a bit more malt flavour than say a Pils yeast like WLP800.

Fruity flavours in a lager are a fault and probably a result of a high ferment temp

Kabooby :icon_cheers:

 

[Stubbie]

Mine's in the primary sitting on 2206 - Bavarian Lager.