Munder on the Export Express (Dortmunder Export) All Grain / BIAB Recipe

May 5, 2020May 6, 2020 Jesse

Dortmunder Export / German Helles Exportbier (Category 5C).

I don’t remember where I found this recipe, unfortunately. The only source I have is that it seems to be included on page 54 of the book Brewing Classic Styles. I don’t actually own that book (yet), so I don’t have the details for it, but here is the recipe I used more or less.

I think the one place I deviated from the recipe was that I only added the water treatments to the boil, not the mash. Also, I pitched the yeast directly from the vial. No starter.

Brew Method: BIAB
Style Name: German Helles Exportbier
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Boil Size: 3.5 gallons
Boil Gravity: 1.042
Efficiency: 65% (brew house)

STATS:
Original Gravity: 1.059
Final Gravity: 1.013
ABV (standard): 6.06%
IBU (tinseth): 23.48
SRM (morey): 6.2

FERMENTABLES:
4 lb – Pilsner (66%)
2 lb – Munich Light (33%)
1 oz – Melanoidin (1%)

HOPS:
0.9 oz – Hallertau Mittelfruh, Type: Pellet, AA: 3.75, Use: Boil for 60 min, IBU: 22.25
0.25 oz – Hallertau Mittelfruh, Type: Pellet, AA: 3.75, Use: Boil for 5 min, IBU: 1.23
0.25 oz – Hallertau Mittelfruh, Type: Pellet, AA: 3.75, Use: Boil for 0 min

MASH GUIDELINES:
1) Infusion, Temp: 152 F, Time: 60 min, Amount: 10 qt

OTHER INGREDIENTS:
2.44 g – Baking Soda, Time: 0 min, Type: Water Agt, Use: Mash
1.88 g – Gypsum, Time: 0 min, Type: Water Agt, Use: Mash
0.93 oz – Brewmaster – Calcium Chloride, Time: 0 min, Type: Water Agt, Use: Mash
0.5 each – Whirlfloc, Time: 10 min, Type: Water Agt, Use: Boil
9.11 g – Baking Soda, Time: 86400 min, Type: Water Agt, Use: Boil
7.02 g – Gypsum, Time: 86400 min, Type: Water Agt, Use: Boil
3.48 g – Acetic acid, Time: 60 min, Type: Water Agt, Use: Boil

YEAST:
White Labs – German Lager Yeast WLP830
Form: Liquid
Attenuation (avg): 76.5%
Flocculation: Medium
Optimum Temp: 50 – 55 F
Fermentation Temp: 50 F
Pitch Rate: 1.5 (M cells / ml / deg P)

TARGET WATER PROFILE:
Profile Name: Dortmund (historic)
Ca2: 250
Mg2: 20
Na: 10
Cl: 100
SO4: 300
HCO3: 340

If you happen to give this one a try, leave a comment and let us know how it turned out for you.