This beer recipe is featured in the January/February 2007 issue of Zymurgy magazine. Join the American Homebrewers Association or start your 30-day free trial to access the Zymurgy digital archive and other exclusive member benefits!
Looking for something traditional and unique? This version of a classic Dortmund Export by Bruce Stott is definitely a challenge but delivers a refreshing German-style brew that’s worth all the effort.
Bruce Stott’s Dortmunder Export | Dortmunder Export
- 11 lb. (5.0 kg) Moravian Pilsner malt
- 1.5 oz. (42 g) Liberty pellet hops, 4.7% a.a. @ 65 min
- 0.2 oz. (6 g) Strisselspalt pellet hops, 1.8% a.a. @ 15 min
- 0.5 oz. (14 g) Liberty pellet hops, 4.7% a.a. @ 1 min
- 0.5 oz. (14 g) Hallertauer pellet hops, 2.5% a.a. @ 1 min
- 1 tsp. calcium chloride
- 4 oz. (113 g) corn sugar for bottling
- White Labs WLP802 Czech Budejovice Lager Yeast with a 1.5–2 qt. (1.4–1.9 L) starter
- Original Gravity: 1.054
- Final Gravity: 1.013
- ABV: 5.4%
- IBU: 30
Add 1/2 tsp. calcium chloride each to the mash water and sparge water. Mash grains at 155°F (68°C). Boil 70 minutes, adding hops as directed. Ferment 13 days in primary at 50°F (10°C). Rack to secondary, ferment an additional 26 days at 50°F (10°C). Prime with corn sugar and bottle.
Substitute 6 lb. of high-quality, name-brand extra light dried malt extract for Pilsner malt and increase 65-minute hop addition to 2 oz. (57 g). Stir half the malt extract and calcium chloride into 2 gal. (7.6 L) hot water and bring to a boil. Boil 70 minutes, adding hops as directed. Add remaining malt extract for the last 20 minutes of the boil (remove from heat before stirring in extract). Strain into fermenter with enough cold water to make 5 gal. (19 L). Pitch yeast when temperature drops to 50°F (10°C). Use a cold water bath if necessary to drop temperature of wort. Ferment 13 days in primary at 50°F (10°C). Rack to secondary. Ferment an additional 26 days at 50°F (10°C). Prime with corn sugar and bottle.