Armstrong Dortmunder Export

Product: 90-15004-00

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PROFILE:

Made popular in Dortmund, Germany in the 19th century, Dortmunders are loved for their clean taste and delicious malt profile. Armstrong Dortmunder Export is no exception when it comes to this classic beer style: Munich and Pilsen malt combine to pay tribute to this classic German lager while Sterling hops give it a spicy hop profile. The floral, spicy aromatics and flavor of Sterling hops balance the strong Pilsner and Munich malt profile of this traditional style German Lager. Topped by a fluffy white head and a gorgeous golden hue, this beer is well-balanced in every way.

FOR FANS OF: 

Mountain Lager - Appalachian Brewing Co.
Great Lakes Dortmunder Gold - Great Lakes Brewing Co.

RECIPE INCLUDES:

  • 1 Can Grand Bohemian Czech Pilsner Brewing Extract
  • 1 Packet Dry Brewing Yeast (under lid of Brewing Extract)
  • 1 Packet Saflager S-23 Dry Lager Yeast
  • 1 BrewMax LME Softpack - Smooth
  • 1 Packet Sterling Hop Pellets (1/2 oz)
  • 1 Muslin Hop Sack
  • 1 Packet No-Rinse Cleanser

Additional Information


  • A true lager, brew and carbonate this beer cool (about 55°F, 12°C) for best flavor.
  • OG: 1.042(approx.) -- FG: 1.008 (approx.)
  • Flavor: Balanced
  • ABV (alc/vol): 4.5%
  • SRM (Color): 6
  • IBU (Bitterness): 27
  • BJCP Style: 5. Pale Bitter European Beer - 5C. German Helles Exportbier

Ferme­ntation

Carbo­nation

Bottle Condi­tioning

Total Brew­ing Time

3 Weeks 3 Weeks 4 - 6 Weeks = 3 Months

Click here for printable instructions.

Armstrong Dortmunder Export Instructions

RECIPE INCLUDES:

  • 1 Can Grand Bohemian Czech Pilsner Brewing Extract
  • 1 Packet Dry Brewing Yeast (under lid of Brewing Extract)
  • 1 Packet Saflager S-23 Dry Lager Yeast
  • 1 BrewMax LME Softpack - Smooth
  • 1 Packet Sterling Hop Pellets (1/2 oz)
  • 1 Muslin Hop Sack
  • 1 Packet No-Rinse Cleanser

Additional Information


  • A true lager, brew and carbonate this beer cool (about 55°F, 12°C) for best flavor.
  • OG: 1.042(approx.) -- FG: 1.008 (approx.)
  • Suggested conditioning time is 4 to 6 weeks.
  • Flavor: Balanced
  • ABV (alc/vol): 4.5%
  • SRM (Color): 6
  • IBU (Bitterness): 27
  • BJCP Style: 5. Pale Bitter European Beer - 5C. German Helles Exportbier

Ferme­ntation

Carbo­nation

Bottle Condi­tioning

Total Brew­ing Time

3 Weeks 3 Weeks 4 - 6 Weeks = 3 Months

 

STEP 1: SANITIZING

Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions to download by visiting our help desk.)


NOTE: BE SURE TO SANITIZE EVERYTHING THAT WILL COME INTO CONTACT WITH YOUR BEER. 

STEP 2: BREWING

Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation. 

    1. Remove the yeast packet from under the lid of the can of Brewing Extract, it's not needed for this recipe, then place the unopened can and LME softpack in hot tap water.
    2. Place the pellet hops into the hop sack tying it closed, then trim away excess material.
    3. Using the measuring cup, pour 4 cups of water into your clean 3-quart or larger pot, then Bring water to a boil, add in hop sack, then remove from heat
    4. Open the Brewing Extract and the LME, and pour the contents into the hot mixture. Stir until thoroughly mixed. This mixture of unfermented beer is called wort.
    5. Fill keg with cold tap water to the #1 mark on the back.
    6. Pour the wort, including the hop sack, into the keg, and then bring the volume of the keg to the #2 mark by adding more cold water. You'll leave the hop sack in the wort for the duration of fermentation. Stir vigorously with the spoon or whisk. 
    7. Sprinkle ONLY the Saflager S-23 yeast packet into the keg, and screw on the lid. Do not stir. 
    8. Put your keg in a location with a consistent temperature between 53.6° and 59° F (12°-15° C) and out of direct sunlight. After approximately 24 hours, you will be able to see the fermentation process happening by shining a flashlight into the keg. You'll see the yeast in action in the wort. The liquid will be opaque and milky, you will see bubbles rising in the liquid, and there will be bubbles on the surface.
    9. You’ll ferment for 21 days total. Your fermentation will usually reach its peak in 2 to 5 days (this is also known as “high krausen”). You may see a layer of foam on top of the wort, and sediment will accumulate at the bottom of the fermenter. This is totally normal. Complete fermentation will take approximately 2 weeks. After high krausen the foam and activity will subside and your batch will appear to be dormant. Your beer is still fermenting. The yeast is still at work slowly finishing the fermentation process.

    Step 3: BOTTLING AND CARBONATING

    Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions to download by visiting our help desk.)

Flavor Profile

balanced-recipesFlavor Profile
Alcohol by volume: 4.5%
SRM (color): 6
IBU (Bitterness): 27
Armstrong Dortmunder Export is rated 5.0 out of 5 by 2.
Rated 5 out of 5 by from Reminds me of my time in Dortmund I first visited Dortmund on a very warm day. The refreshing beer impressed me with s del!icious malt Tates in a clean brew. This recipe brought memories back in every way. I am sure this will become a staple in my household! Care needs to be taken to work within proper temp ranges.
Date published: 2018-03-05
Rated 5 out of 5 by from A Very Tasty Lager This turned out very tasty. It was crisp with a nice hint of hops balancing the malt. I was unable to condition it at 55*, but that didn't seem to impact the flavor in any kind of a negative way. I'll brew this one again.
Date published: 2018-05-01
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