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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