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Pale Bitter European Beer - German Helles Exportbier

BJCP Style Guide

Top 10 German Helles Exportbier Recipes

Title Size ABV IBU OG FG Color Method Views
1 - Helles Exportbier 2 21lt
21 L 5.96% 18.44 1.051 1.006
All Grain 4529
Big Brew Dortmunder Export
5.5 gal 5.74% 31.23 1.057 1.013
All Grain 2230
German Helles Export
5.5 gal 5.88% 24.22 1.057 1.013
All Grain 2069
German Pilsner with a twist
25 L 5.59% 26.79 1.055 1.012
All Grain 2064
Dortmunder Gold
9.75 gal 5.96% 29.28 1.053 1.008
All Grain 1867
Helles Coming
6 gal 5.73% 34.56 1.059 1.015
Partial Mash 1381
Helles Export 2-18-17
7.5 gal 5.39% 25.51 1.053 1.012
All Grain 1366
MJ Helles w carapis
23 L 5.03% 20.67 1.049 1.011
extract 1354
Jeff's untitled Dortmunder
5.5 gal 4.94% 29.03 1.049 1.011
All Grain 1326
Awesome Recipe
8 gal 5.05% 29.87 1.050 1.012
All Grain 1293

Newest German Helles Exportbier Recipes

Title Size ABV IBU OG FG Color Method Views
Helles Export Lager
3.75 gal 6.87% 24.86 1.061 1.010
BIAB 12
Rye Bock
645 L 5.9% 28.07 1.057 1.012
All Grain 59
Dortmunder (New Zealand Hopped)
5 gal 5.72% 32.54 1.055 1.011
BIAB 67
Heldenhammer
6.25 gal 5.4% 32.32 1.055 1.014
All Grain 53
Dortmunder Export
17 L 5.51% 24.8 1.054 1.012
All Grain 63
Far Far Away
10.5 gal 5.01% 25.14 1.055 1.017
BIAB 69
Dortmunder
15 gal 5.79% 37.44 1.060 1.016
extract 61
Helles from hell
21 L 4.19% 23.69 1.049 1.017
All Grain 87
German Helles Exportbier (Bock Yeast)
6.5 gal 5.82% 23.16 1.060 1.016
All Grain 69
German Helles Export
2 gal 5.05% 27.05 1.051 1.013
All Grain 105

Fermentables Used In German Helles Exportbier Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Pilsner 61 German Grain base malt 1.6°L
38 74% 39% - 100%
Munich - Light 10L 42 Grain specialty malt 10°L
33 17% 4% - 75%
German - Vienna 34 German Grain base malt 4°L
37 23% 4% - 100%
German - Melanoidin 22 German Grain roasted malt 25°L
37 2% 1% - 6%
German - Acidulated Malt 20 German Grain acidulated malt 3.4°L
27 3% 1% - 5%
American - Pilsner 15 American Grain base malt 1.8°L
37 77% 22% - 100%
American - Vienna 14 American Grain base malt 4°L
35 23% 8% - 79%
German - CaraHell 13 German Grain crystal malt 11°L
34 6% 2% - 19%
German - Carapils 12 German Grain crystal malt 1.3°L
35 8% 3% - 19%
American - Carapils (Dextrine Malt) 12 American Grain crystal malt 1.8°L
33 5% 1% - 10%

Hops Used In German Helles Exportbier Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Hallertau Mittelfruh 53 3.75 36% 3% - 100%
Magnum 26 15 38% 8% - 100%
Tettnanger 24 4.5 33% 13% - 67%
Saaz 23 3.5 34% 11% - 100%
Hallertau Hersbrucker 15 4 38% 13% - 100%
Perle 11 8.2 36% 11% - 100%
Hersbrucker 5 4 29% 21% - 49%
Domestic Hallertau 5 3.9 45% 25% - 100%
Northern Brewer 5 7.8 33% 17% - 50%
Spalt 5 4.5 33% 17% - 82%

Steeping Grains Used In German Helles Exportbier Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range

Yeasts Used In German Helles Exportbier Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Saflager - German Lager Yeast W-34/70 30 Fermentis / Safale Lagers .105 High 83% 48°F 72°F
White Labs - German Lager Yeast WLP830 14 White Labs Lagers Medium Medium 76.5% 50°F 55°F
Wyeast - Bohemian Lager 2124 13 Wyeast Lagers 0.09 Medium 75% 48°F 58°F
Fermentis - Saflager - German Lager Yeast S-23 12 Fermentis / Safale Lagers .105 High 82% 48°F 72°F
Wyeast - Munich Lager 2308 9 Wyeast Lagers 0.09 Medium 72% 48°F 56°F
Imperial Yeast - L17 Harvest 7 Imperial Yeast Lagers Medium 70% 50°F 60°F
White Labs - Southern German Lager Yeast WLP838 5 White Labs Lagers Medium Med-High 72% 50°F 55°F
White Labs - German Bock Lager Yeast WLP833 4 White Labs Lagers Med-High Medium 73% 48°F 55°F
Wyeast - Danish Lager 2042 4 Wyeast Lagers 0.09 Low 75% 46°F 56°F
Wyeast - Bavarian Lager 2206 4 Wyeast Lagers 0.09 Med-High 75% 46°F 58°F

Other Ingredients Used In German Helles Exportbier Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 40 Water Agt Mash 23% 0% - 100%
Lactic acid 21 Water Agt Sparge 66% 0% - 100%
Calcium Chloride (dihydrate) 18 Water Agt Mash 17% 0% - 59%
Epsom Salt 15 Water Agt Mash 11% 0% - 50%
Whirlfloc 14 Water Agt Boil 50% 0% - 100%
Irish Moss 13 Fining Boil 70% 0% - 100%
Calcium Chloride (anhydrous) 8 Water Agt Mash 6% 0% - 35%
Calcium Chloride (dihydrate) 7 Water Agt Sparge 17% 0% - 50%
Wyeast - Beer Nutrient 6 Water Agt Boil 42% 0% - 100%
Table Salt 3 Water Agt Mash 0% 0% - 0%

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