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Dortmunder Export Style
Hello, all, just looking for some sggestions on a recipe 
My boss wants to go in with me on a batch of Dortmunder Export style, and he gave me a recipe his brother uses. However, me being the way I am, I'm never content to do things the simple way 
Here's the recipe he gave me:
Dortmunder Amber
Ingredients:
- 3 kg Bavarian Amber LME
- 1.5 lb Laaglander LIght DME
- 2.5 oz Helertau hops (~4% AA, 60 min)
- .5 oz Hellertau hops (~4% AA, 10 min)
- Wyeast #2206 - Bavarian Lager Yeast
What I am looking for is a good suggestion on ways to make this recipe somethough a little more extraordinary for him. A good starting point would be notes on specalty grains, since this recipe has none 
Any help would be greatly appreciated!
Ok, so you are doing this as an extract with specialty grains then, right?
Well you might try adding a little Munich to the recipe, but you don't want to add a whole lot of specialty grains as this is supposed to be a fairly light beer. No darker than a Helles I would think.
Personally I wouldn't use the Bavarian lager yeast, which could give you that fruity/clove taste, which isn't something you want in a Dortmunder. It's supposed to be somewhat malty and somewhat hoppy, kind of like a bigger German version of a Pils. Does you or your friend have something to lager the beer in?
DT
I learned my lesson on this one, but, if you use a specialty malt like Vienna or Munich, make sure you mash and sparge accordingly. The sugars in these malts need special treatment from us extract brewers and if you are not careful, you will miss a lit of those sugars!
Interesting about the color...I have never had one, and my boss compared it hue-wise to Newcastle (Quite light-colored, I know, but room for some grains in there).
The lagering will probably be done in my basement, as soon as I can get a good idea of the temperature ranges down there. Being Minnesota, and February, it should stay in a good lagering range for quite some time yet
Also interesting about the yeast. I haven't done any looking into the various lager yeasts, but I did the reading on the Northern Brewer site, and here's what it said about the Bavarian yeast:
"2206 Bavarian Lager Yeast. Used by many German breweries to produce rich, full-bodied, malty beers. Good choice for Bocks and Dopplebocks. Apparent attenuation: 73-77%. Flocculation: medium. Optimum temp: 46°-56° F"
The choice was between that, or the Munich Lager yeast:
"2308 Munich Lager Yeast. A unique strain, capable of producing fine lagers. Very smooth, well-rounded and full-bodied. Benefits from temperature rise for diacetyl rest. Apparent attenuation: 73-77%. Flocculation: medium. Optimum temp: 48°-56° F"
I also read somewhere that I may want to consider adding some carbonate to the liquor; would this be required for the style?
Whoops, I was thinking of Bavarian Wheat yeast, slip of the old brain there...you are right, the Bavarian Lager or Munich Lager yeast would be good for this style. You want the beer to be malty from the types of grain/yeast used and not sweet from too many leftover sugars. A Dortmunder should have that crisp lager taste, only with a malty feel.
I still think a comparison to Newcastle is really dark. Granted you are calling it a Dortmunder Amber, but if you are making a Dortmunder Export, it should be the color of a pale lager (golden), which is pretty far from a Newcastle.
I would agree that you might want to add some chalk or something to the water. It's appropriate for the style, but then again, I don't know the make up of your water either.
DT
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