Carl | Dortmunder Lager | BeerCo All Grain Brewers Recipe Kit


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Milled: Yes
Yeast: Dry

Carl von Linde was the first person to extract oxygen gas from the air, making it a commercially viable product and thus launching the industrial gas industry. He also developed modern refrigeration.  In 1881, Carl von Linde himself equipped the Dortmunder Actien Brauerei (DAB) brewery with one of his refrigeration machines, allowing for a boom in bottom-fermented lager beer.  Carl's brilliance enabled DAB to be exported around the world and popularised the Dortmunder Export Lager style with drinkers due to its classic full malt bodied taste, traditional noble hop character and of course cold and clean fermentation and refreshment! We think Carl deserves a beer named in his honour and of course there is no better style to honour Carl with than the Dortmunder Export Lager!  Prost Prof. Carl von Linde and enjoy responsibly nice and cold with your friends!

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This recipe has been compiled by Dermott at - we Hop you enjoy it! Please send us your feedback to

Vital Stats:

Batch & Boil

  • Batch Size: 23.0 L US 6 Gallon
  • Boil Time: 90 min


  • OG 1.055
  • FG 1.011
  • IBU 27
  • ABV 5.8%
  • Colour 9.3 EBC
  • Balance - 0.49 BU/GU


Amount Fermentable % Grist Use Colour
4.50 Kg Malteurop Pilsen Malt
79% Mash 4.2 EBC
0.80 Kg Joe White Vienna Malt
14% Mash 7.3 EBC
0.40 Kg Joe White Dark Munich Malt 7% Mash 7.5 EBC
5.70 Kg 100% 9.3 EBC


Amount Hop Time Use Form AA
40g Tettnang GR Hops
60 mins Boil
Pellet 2.9%
60g Tettnang GR Hops 30 mins Boil
Pellet 2.9%


Dry | Fermentis by LeSaffre

Liquid | Bluestone Yeast

Brewing Aids (Optional) / Water Adjustment:

Based on a typical Melbourne Water Profile from City West Water default profile:

0.5g of Calcium Sulphate - Gypsum (60% in Mash / 40% in Sparge)

0.4g of Magnesium Sulphate - Epsom Salt (60% in Mash / 40% in Sparge)


    1. Mash Water Prep: - Optional: Add mL 85% phosphoric acid per 5 gallons (19 L) of brewing water, or until water measures pH 5.4 at room temperature. Add 0.3g Gypsum and 0.24g Epsom salt to the mash.
    2. Mash: Single infusion mash at 67°C for 60 minutes at a ratio of 3L of Mash Water to 1Kg of Grain allowing for any mash false bottom approx. 20 L.
    3. Infuse mash with near boiling water while stirring or with recirculating mash system raise temp to mash out at 78°C.
    4. Sparge slowly with approx 13L of pre-heated sparge water at around 78°C filling your kettle to your normal pre-boil level of approx. 6.5 gallons or 25L if doing a 60 mins boil (add a litre if doing a full 90 min boil as prescribed).  Add 0.2g Gypsum and 0.16g Epsom salt to the sparge water.
    5. Boil - vigorous boil for 90 mins if time permits with first hop additions at 60 mins - 20g of Motueka NZ Hop for firm bittering.
    6. Fining and Yeast Nutrient Addition: Optional: 10 mins remaining on the boil add a tablet of Deltafloc (Whirlfloc) and 1 tablet of servomyces yeast nutrient.
    7. First Hop Addition: 60 mins remaining on the boil add another 40g of Tettnang GR Hops (@2.9% AA for 13 IBUs).
    8. Second Hop Addition: 30 mins remaining on the boil add another 60g of Tettnang GR Hops (@2.9% AA for 14 IBUs).
    9. Chill down and Oxygenate your Wort ahead of Yeast Pitching - The wort should be chilled to a temperature of 12°C – 18°C (53.6-64.4°F) or below before you pitch your lager yeast and bring down to fermentation temperature to 12°C. Pitch the yeast directly in the fermentation vessel on the surface of the wort at or above the fermentation temperature.
    10. Fast Ferment Lager Option: After 5 days at 12°C raise to 15°C for 2 days then 17°C for 1 day then 18°C for 1 day before cold crashing to 2-4 °C for 5 days.
    11. Longer Lager Fermentation Option: First 7 days at 12°C then raise to 16°C for 7 more days until fully attenuated (two days stable hydrometer reading).
    12. Conditioning - Rack the beer off the yeast lager or cold condition for as long as possible. Pilsner Urquell lager for 42 days! Can you manage 2 weeks!? If not, keg 48-72 hours after yeast off.  Then package, carbonate, and…wait. In 2 weeks or so, it’ll be good. In 4 weeks, it’ll be better. In 6 weeks…well, you’ll see. 
    13. Lagering - To Lager is to Store Cold and the longer you Lager or store cold the more your Carl | Dortmunder Lager will lighten, clear and crystalise and mellow and round out in terms of flavour.  Of course if you love fresh as beer you can try a shorter 2 weeks cold conditioning possibly combined with carbonation if your keg!  Remember to toast Prof Carl von Linde with your nice cold Dortmunder Lager! PROST!

    Sauces of Brewspiration:

    Further Reading and Knowledge on Brewing a Dortmunder Lager:

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