Yeast Style Guide
STYLE: Dortmunder Export
Aroma: Low to medium noble (German or Czech) hop aroma. Moderate 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 malt nor hops dominate, but both are in good balance with a touch of 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.
Mouthfeel: Medium body, medium carbonation. Overall Impression: Balance is the hallmark of this style. It has the malt profile of a Helles, the hop character of a Pils, and is slightly stronger than both. Hard, minerally water can often be tasted. History: A style indigenous to the Dortmund industrial region, Dortmunder has been on the decline in Germany in recent years.
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" 1 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.
Ingredients: Minerally water with high levels of sulfates, carbonates and chlorides, German or Czech noble hops, Pilsner malt, German lager yeast.
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, Saratoga Lager, Dominion Lager, Gordon Biersch Golden Export