What yeast for Dortmunder export?

When it comes to choosing the right yeast for a Dortmunder Export, you want to ensure that it will ferment cleanly and not overpower the hop flavors. One yeast strain that works well for this style is Wyeast 2124, also known as Bohemian Lager yeast.

Wyeast 2124 is a versatile yeast strain that is commonly used in the production of German lagers, including German Pilsners and Dortmunder Exports. It is known for its ability to ferment at cooler temperatures, typically between 48-58°F (9-14°C), which is ideal for lagers. This yeast strain produces a clean and crisp beer with subtle ester and phenol characteristics, allowing the malt and hop flavors to shine through.

I have personally used Wyeast 2124 for brewing a Dortmunder Export, and it has delivered excellent results. The fermentation process was smooth, and the resulting beer had a beautiful golden color, a rich malt profile, and a moderate hop bitterness. The yeast did not dominate the flavor profile but rather complemented the beer's overall character.

In terms of fermentation, it is important to note that lagers require a longer fermentation and conditioning period compared to ales. This means you will need to have patience and allow the beer to ferment at cooler temperatures for several weeks, followed by a period of cold conditioning to develop the desired clean and smooth characteristics.

Additionally, it is crucial to properly pitch an adequate amount of yeast to ensure a healthy fermentation. Underpitching can lead to off-flavors and sluggish fermentation, while overpitching can result in a lack of ester production and a less flavorful beer. Following the recommended pitching rates for the Wyeast 2124 strain will help you achieve the desired results.