Wie man braut German Helles Exportbier (Basic recipe)

German Helles Exportbier (Basic recipe)

Rezeptimpression

A golden German lager balancing a smooth malty profile with a bitter, hoppy character in a slightly above-average body and strength beer. The basic here is to have proper Malty-Hops aroma balance. None of them should prevail.

The most famous example for this style is Dortmund Export, with very specific water mineral profile. Please, pay attention to water chemistry in advance before the brew day.

Стиль Пива: Deutsches Helles Exportbier

Chargengröße 19 L // Brühmethode Alles Getreide // Сложность рецепта Эксперт

Целевые характеристики

НП, Р	НП, sg	КП, Р	КП, sg	Алк	Bittere	Farbe, SRM
13.6	1.055	3.2	1.013	5.6	29	Gold (5-6)

Zutaten

Зерновой	% в насыпи	Размер, кг
Pils Malz	68,1	4,42
Münchner Malz	30,5	1,98
Biscuit 25L	1,4	0,09

Hopfen	α, %	Размер, г	AAU	Add	Кипячение, мин
Немецкий Ароматный Хмель	4,0	48	7	в начале	60
Континентальный Ароматный Хмель	4,0	14	2	в конце	5
Континентальный Ароматный Хмель	4,0	14	2	в конце	0

Würzekochen	Размер, г
-

Hefe	Пачек
German Lagers yeasts	2

Rezeptbeschreibung

Examine water you are going to brew with, plus review the Dortmund historical water profile

From the Biscuit 25L group the best choice will be Melanoidin Malt

Single rest at 67 C for 60 min, add hops as per recipe - main part from the beginning of the boil, the second and the last - at the end

Use sufficient amount of Lager yeast (rehydrated in advance or o proper starter)

Ferment at 10C

Mature at cold temperature (cold age) at least for 4 weeks and allow it lagering well before bottling or drinking

Carbonate from 2.0 to 2.5 volumes of CO2

Zuletzt aktualisiert am

1. Juni 2023 16:37

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