Dortmunder Export: The Balanced Powerhouse

In the pantheon of German lagers, the Dortmunder Export (often simply called Dortmunder or Export) is the middle child that does everything right. It doesn’t have the floral, hop-forward bite of a Northern German Pilsner, nor does it have the soft, pillowy maltiness of a Munich Helles. Instead, it is a beer built on Equilibrium.

Developed in the mid-19th century in the industrial heart of Germany—the Ruhr Valley—the Dortmunder Export was the beer of the coal miners and steelworkers. It was “Export” strength (meaning higher alcohol and higher gravity) so it could travel and last longer, but its true power lay in its unique local chemistry. To brew an authoritative Export, you must master the most famous mineral profile in all of Germany: Dortmund Water.

1. History: The Industrial Evolution

Dortmund was once the largest brewing city in Europe. In the late 1800s, as the bottom-fermentation revolution swept across Germany, Dortmunder brewers needed a style that could compete with the rising popularity of the Czech Pilsner.

However, they faced a geographical challenge. The water in Dortmund was very different from the soft water of Plzeň or Munich. It was hard, mineral-rich, and high in both carbonates and sulfates. Rather than trying to “fight” their water, the brewers designed a style that embraced it. By brewing a beer with a slightly higher ABV (5.5% - 6.0%) and a robust malt bill, they balanced the mineral hardness of their water, creating a lager that was fuller-bodied than a Pilsner but cleaner than a Helles.

2. Technical Profile: The Science of Dortmund Water

If you want to brew a true Dortmunder Export, you cannot ignore the Water Chemistry. This is arguably the most water-dependent style in the German repertoire.

2.1 The Mineral Matrix

Dortmund water is famous for its high concentrations of Calcium, Magnesium, Chloride, and Sulfate.

The Sulfate Effect: High levels of sulfate (often 200ppm+) make the German noble hops taste “crisp” and “sharp,” providing a clean, mineral finish that distinguishes the style from the “soft” finish of a Munich Helles.
The Chloride Effect: High chlorides (100ppm+) enhance the perception of the malt, giving the beer its characteristic “bread-dough” and “rich” mouthfeel.
The Balance: The Export works because the malt and hops are turned up to “Level 7” to match the minerals. If you try to brew this with soft water, it will taste like a weak Helles.

2.2 The Attenuation Target

Despite its “rich” malt profile, a Dortmunder Export must be well-attenuated. We want a finishing gravity of around 1.010 - 1.012. This ensures that the beer is “workmanlike”—refreshing enough to drink after a shift in the mines, but substantial enough to provide sustenance.

3. The Ingredient Deck: Focus on “Rich-Clean”

3.1 The Malt Bill

The goal is a bright, gold color with a “toasted” bread-crumb aroma.

Pilsner Malt (80-90%): The foundation. High-quality German Pilsner malt provides the honey and cracker notes.
Munich I (10%): This is the “Export secret.” A small addition of Munich malt adds the golden hue and a depth of maltiness that Pilsner malt alone cannot achieve.
Melanoidin Malt (2%): A tiny amount helps simulate the historical decoction mashing process, providing a “baked bread” complexity.

3.2 Hops: The Noble Shield

We are aiming for 25-30 IBU. This is higher than a Helles but lower than a Pilsner.

German Noble Hops: Use Hallertau Mittelfruh, Tettnanger, or Perle. The hop presence should be “noble”—herbal, floral, and spicy. It should act as a shield for the malt, never overwhelming it.

3.3 The Yeast: The Lager Workhorse

Use a clean, versatile lager strain like Wyeast 2124 (Bohemian Lager) or SafLager W-34/70. These strains are renowned for their ability to provide a clean profile that showcases both malt and hops equally.

4. Recipe: “The Ruhr Valley Gold” (5 Gallon / 19 Liter)

OG: 1.054
FG: 1.011
ABV: 5.7%
IBU: 28
Color: 5 SRM (Brilliant Gold)

4.1 The Mash: Step for Success

Protein Rest: 52°C (125°F) for 20 minutes. Helps with clarity and head retention.
Saccharification: 66°C (151°F) for 60 minutes. This mid-range temperature is the “sweet spot” for Export gravity.
Mash Out: 76°C (168°F).

4.2 Fermentation and Lagering

Pitching: Pitch at 10°C (50°F). You must use a large yeast starter for a 1.054 lager.
The Rise: When the gravity reaches 1.025, let the temp rise to 14°C (57°F) for a Diacetyl Rest.
Lagering: 5 Weeks at 1°C. The Dortmunder needs time for its mineral profile to “integrate.” Fresh Export can taste “salty” or “sharp.” After 5 weeks of cold conditioning, it becomes a smooth, golden elixir.

5. Advanced Techniques: The “Burtonization” of Germany

If you live in a soft-water area, you must add Gypsum (Calcium Sulfate) and Calcium Chloride to your brewing water.

Target Profile: Calcium: 100ppm, Magnesium: 20ppm, Sulfate: 150-200ppm, Chloride: 80-100ppm. This mineral “punch” is what gives the Export its distinctive “hard” but refreshing edge.

6. Troubleshooting: Navigating the Industrial District

”The beer tastes ‘salty’.”

This is usually a result of over-doing the minerals (specifically Magnesium or Sodium). If you find your local water is already hard, cut it 50/50 with distilled water before adding your salts.

”It’s too sweet/heavy.”

You likely used too much Munich malt or mashed too high. Dortmunder should be “balanced,” not “heavy.” Next time, increase your hop bitterness slightly or mash 1 degree cooler.

”No hop aroma.”

Traditional German lagers are about hop bitterness and flavor, not necessarily explosive aroma. Ensure you are adding your aroma hops at 10-15 minutes left in the boil. Late “dry hopping” is not traditional for this style and can make it taste like an IPL (India Pale Lager).

7. Service and Pairings

Glassware

The Willi Becher or a traditional Beer Mug (Seidel). The Export is a “social” beer; it needs a glass that is durable and functional.

Serving Temp: 6-8°C (43-46°F).

Food Pairing

Dortmund is an industrial city, and its beer pair with “filling” food.

Sausages: Bratwurst or Currywurst. The mineral finish of the beer cuts through the fat and spice perfectly.
Hard Cheeses: Emmental or Gruyere. The malt profile matches the nuttiness of the cheese.
Rich Stews: Beef carbonnade or a thick potato soup. The alcohol strength provides enough “heat” to match a warm meal.

8. Conclusion: The King of All-Day Lagers

The Dortmunder Export is a masterclass in compromise. It is stronger than a Helles, more malt-forward than a Pilsner, and more mineral-rich than both.

In a world of extreme beers, the Export reminds us that Balance is a Skill. When you can brew a 5.7% lager that is at once rich, hoppy, and bone-dry, you have mastered the industrial heart of German brewing.

Explore more technical lager styles in our German Brewing Collection.