German Helles Exportbier (Basic recipe)



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)
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


酵母 Packs
German Lagers yeasts 2


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



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