Recipes: German Helles Exportbier

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Style Profile based on 101 recipes

OG

1.055

FG

1.012

IBU

28

ABV

5.7%

BU:GU

0.52

Hops

4.8 g/L

Grain Bill Composition

  • 86% Base
  • 16% Toast
  • 5% Crystal

Median % of grist by malt category

Common Hops

  • 36% Hallertau Mittelfrüh
  • 15% Tettnanger
  • 12% Samba
  • 12% Magnum (GR)
  • 11% Hallertauer Hersbrucker
  • 10% Hallertau (US)
  • 7% Perle (GR)
  • 6% Hallertau Blanc
  • 6% Saaz (CZ)
  • 4% Tettnang (US)

% of German Helles Exportbier recipes using each hop

Common Fermentables

  • 15% Pilsner (2 Row) Ger
  • 11% Munich Malt
  • 10% German - Vienna
  • 9% German - Pilsner
  • 7% Pilsner (Weyermann)
  • 6% Weyermann - Munich Type I
  • 5% American - Carapils (Dextrine Malt)
  • 5% Weyermann - Melanoidin
  • 5% Weyermann - Barke Pilsner Malt
  • 5% American - Pilsner

Colour = malt category · bar = % of recipes

Common Yeasts

  • 23% Saflager Lager (W-34/70) Fermentis
  • 10% German Lager Yeast (WLP830) White Labs
  • 7% Harvest (L17) Imperial Yeast
  • 6% Munich Lager (2308) Wyeast Labs
  • 6% Safale American (US-05) Fermentis
  • 4% Southern German Lager Yeast (WLP838) White Labs
  • 3% Saflager Swiss Lager Yeast S

% of German Helles Exportbier recipes using each strain

Recipes Styles Login Calcs