Dortmund
BrewingDortmund, DE
Mineral Composition
| mg/L | |
|---|---|
| Calcium | 230 |
| Magnesium | 15 |
| Sodium | 40 |
| Sulfate | 260 |
| Chloride | 60 |
| Bicarbonate | 235 |
Mixing Recipe
This profile requires brewing salts
The mineral levels needed for this profile exceed what’s achievable with bottled water blending alone. We show the closest blend below, but recommend using a salt-based calculator for precision.
Closest blend
Let sparkling water stand uncapped overnight to degas before mixing.
Why this water matters
Dortmund water is hard. Harder than Munich, harder than Vienna. But unlike Burton, the mineral content is spread more evenly across sulphate, chloride, and bicarbonate, which means no single mineral dominates. The result is a firm, full-bodied water that produces beers with presence without pushing them in one direction.
Dortmunder Export was built on this water. It's a style that sits between a Helles and a pilsner: more body than the former, more assertiveness than the latter. The balanced hardness gives the beer a rounded mouthfeel, while the moderate sulphate provides enough dryness to keep the finish clean. It's not glamorous water. It's workmanlike.
This profile is worth considering for any lager where you want substance. Continental lagers, strong lagers, and even some Kölsch-style beers benefit from the extra mineral backbone. Note that replicating Dortmund with bottled water alone is difficult; you'll likely need brewing salts to hit the numbers.