Award Winning German Helles Exportbier All-Grain Recipe
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- Опубликовано: 13 окт 2024
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Learn how to brew your best German Helles Export / Dortmunder Lager! I've collected data from 40Award Winning recipes and analyzed them for you to develop your best homebrew.
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On to the recipe!
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If you brew this send me a bottle!
Definitely need to try this recipe some time, just had one kick. It was a spur of the moment brew where I used what was on hand, so wound up with 96.7% Barke Pils, 3% Carafoam and 0.3% Carafa Special II, which was just to move the color from yellow to golden. Magnum and Spalt to 28 IBUs and a sulfate forward water profile. Came out great, super smooth with a decent hop kick.
This is such a fantastic resource and such a great beer style, i am very much looking forward to giving this a go!
Hope you enjoy it!
Thanks again, will definitely be giving this ago now it's coming into summer here is aus. 🍻
Great content and video! Found your recipe on Brewfather and then found my way here. Subscribed!
Welcome aboard!
Thank you for a great video of one of my favourite beer styles bring back memories from when I lived in German and Austria for many years. Your recipe is essentially an Augustine Edelstoff Helles which is a higher ABV malty Munich Helles.
BJCP 5C. German Helles Export appears to cover two very different lagers. I find the Dortmunder and mid to northern German Export Beers to be very different from Munich’s malty Export beers. The Dortmunder export beers have a much sharper hoppy flavor mostly from their higher sulphate water profiles. This would explain the water ranges you spoke about.
that may explain why the water profiles in recent years do not contain as much minerality than what is described by bjcp
Wunderbar! Danke!
Nice video.
Can you explain your dry yeast yeast starter process?
Also wouldn't mind seeing a short video that goes into explaining some of the things in recipe videos. Breaking out what malts fit it waht classification, etc,
I don't usually use a starter if I'm using dry yest. 34/70 is sold under the following brand names by the major yeast suppliers WLP830 German Lager Yeast, 2124 Bohemian Lager Yeast, L13 Global, OYL 106 - German Lager I, as well as 34/70 by Fermentis. If I use dry yeast I will usually use multiple packets and rehydrate using Go-ferm following the TOSNA protocol but not adding the staggered nutrients for beer as I would for wine and mead.
Can you explain more about what your'd like to see in the second request? Is it about how I break down malts into base/crystal/toast/roast/adjunct or some other classification you'd like to know about?
It's interesting when you get to the recipe it's just 82% pils malt. But there's a massive difference between, say, Rahr north star pils, Weyermann barke pilsner, and bestmalz Heidelberg, and this will contribute as much as yeast and hop choice. You could have your own distribution of continental vs domestic incidence of those pilsner malts used.
I like weyermann's classic or extra pale pils, there's a distinct honey note that lends itself to a well attenuated beer.
definitely and I wish I had that level of data to provide that analysis but unfortunately I do not.
What do you think about using chit malt instead of the carapils. What would it bring to the beer
Honestly, at less than 5% you're not going to see much difference. Both are added mostly for head formation and retention. It's going to be lighter than carapils and maybe a tad more efficient, but that's about it.
I'd agree with this. Flaked Wheat, Wheat Malt, Carapils, Flaked Barley, Chit Malt, at these porportions will give very little flavor contribution and are mainly for head retention and possibly adding some body to the beer.
🙏
Thank you!