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05C1. German Helles/Dortmunder Exportbier

183 calories 21 carbs
Beer Stats
Method: All Grain
Style: German Helles Exportbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 183 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created Monday August 21st 2017
1.055
1.016
5.18%
25.68
6.33
5.4
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
10 lb German - Pilsner10 lb Pilsner 38 1.6 93%
8 oz German - CaraMunich II8 oz CaraMunich II - (late addition) 34 46 4.7%
4 oz German - Melanoidin4 oz Melanoidin 37 25 2.3%
10.75 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1.50 oz Hallertau Hersbrucker1.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 22.9 50%
0.75 oz Hallertau Hersbrucker0.75 oz Hallertau Hersbrucker Hops Pellet 4 Boil 5 min 2.28 25%
0.75 oz Hallertau Hersbrucker0.75 oz Hallertau Hersbrucker Hops Pellet 4 Boil 1 min 0.49 25%
 
Mash Guidelines
Amount Description Type Temp Time
6.05 gal Strike Water (All Grain) Temperature 137 °F --
gal Protein Rest Infusion 131 °F 15 min
gal Alpha-Amylase Rest Temperature 145 °F 35 min
gal Beta-Amylase Rest Temperature 158 °F 40 min
qt Mash-Out Temperature 170 °F 20 min
3.7 gal Batch Sparge Sparge 170 °F 15 min
Starting Mash Thickness: 2.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
46.65 ml Phosphoric acid Water Agt Mash 1 hr.
5.97 g Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Attenuation (custom):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
52 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 494 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Add 1lb rice hulls to every 5lb of grain to help keep mash temperature evenly distributed.

Pilsner malt:
Protein rest (122-131F 15 min)

CaraMunich malt:
Add after mash-out, during vorlauf.
Mash Chemistry and Brewing Water Calculator
 
Notes

Overall Impression:
A pale, well-balanced, smooth German lager that is slightly stronger than the average beer with a moderate body and a mild, aromatic hop and malt character.

Aroma:
Low to medium hop aroma, typically floral, spicy, or herbal in character. Moderate grainy-sweet malt aroma. Clean fermentation profile. A slight sulfury note at the start that dissipates is not a fault, neither is a low background note of DMS.

Appearance:
Light gold to deep gold. Clear. Persistent white head.
Flavor: Neither grainy-sweet malt nor floral, spicy, or herbal hops dominate, but both are in good balance with a touch of malty sweetness, providing a smooth yet crisply refreshing beer. Balance continues through the finish and the hop bitterness lingers in aftertaste (although some examples may finish slightly sweet). Clean fermentation character. Some mineral character might be noted from the water, although it usually does not come across as an overt minerally flavor.

Mouthfeel:
Medium body, medium carbonation. Smooth but crisp.

Comments:
Sometimes known as Dortmunder or Dortmunder Export. Brewed to a slightly higher starting gravity than other light lagers, providing a firm malty body and underlying maltiness to complement the sulfate-accentuated hop bitterness. The term “Export” is a beer strength descriptor under German brewing tradition, and is not strictly synonymous with the “Dortmunder” style; beer from other cities or regions can be brewed to Export strength, and labeled as such (even if not necessarily exported).

History:
The Dortmunder style developed in the Dortmund industrial region in the 1870s in response to pale Pilsner-type beers, it became very popular after World War II but declined in the 1970s. Other Export-class beers developed independently, and reflected a slightly stronger version of existing beers. The modern German style is typically 12-13 °P.

Characteristic Ingredients:
Minerally water with high levels of sulfates, carbonates and chlorides, German or Czech noble hops, Pilsner malt, German lager yeast. Newer commercial versions can contain adjuncts and hop extract.
Style Comparison: Less finishing hops and more body than a Pils but more bitter than a Helles.

Vital Statistics:
OG: 1.048 – 1.056
FG: 1.010 – 1.015
ABV: 4.8 – 6.0%
IBUs: 20 – 30
SRM: 4 – 7

Commercial Examples:
DAB Original, Dortmunder Kronen, Dortmunder Union Export, Flensburger Gold, Gordon Biersch Golden Export, Great Lakes Dortmunder Gold

Tags:
standard-strength, pale-color, bottom-fermented, lagered, central-Europe, traditional-style, pale-lager-family, balanced

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  • Last Updated: 2019-10-28 21:43 UTC
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