German Helles Exportbier (Basic recipe)
レシピ感想
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: ドイツのヘレス輸出ビール
バッチサイズ： 19 L // 醸造方法: すべての穀物 // Recipe complex rating: Expert
Target Statistics
| OG, P | OG, sg | FG, P | FG, sg | ABV, % | ビター | 色, SRM |
|---|---|---|---|---|---|---|
| 13.6 | 1.055 | 3.2 | 1.013 | 5.6 | 29 | ゴールド(5-6) |
材料
| Grain | % in bulk | Size, kg |
|---|---|---|
| ピルスナーモルト | 68.1 | 4.42 |
| ミュンヘンモルト | 30.5 | 1.98 |
| Biscuit 25L | 1.4 | 0.09 |
| ホップ | 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 |
| エクストラ | Size, g |
|---|---|
|
None | |
| 酵母 | Packs |
|---|---|
| German Lagers yeasts | 2 |
レシピの説明
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
最終更新日
2023年6月1日16:37
