How to brew German Helles Exportbier (Basic recipe)

German Helles Exportbier (Basic recipe)

Recipe Impression

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.

Related Style: German Helles Exportbier

Batch size: 19 L // Brew method: All Grain // Recipe complex rating: Expert

Target Statistics

OG, P	OG, sg	FG, P	FG, sg	ABV, %	IBU	SRM
13.6	1.055	3.2	1.013	5.6	29	Gold (5-6)

Ingredients

Grain	% in bulk	Size, kg
Pilsner malt	68.1	4.42
Munich malt	30.5	1.98
Biscuit 25L	1.4	0.09

Hops	α, %	Size, g	AAU	Add	Boil, min
German Aroma Hops	4.0	48	7	Start	60
Continental Aroma Hops	4.0	14	2	End	5
Continental Aroma Hops	4.0	14	2	End	0

Extras	Size, g
None

Yeasts	Packs
German Lagers yeasts	2

Recipe description

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

Last updated on

June 1, 2023, 4:37 p.m.

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