Style: German Helles Exportbier
All StylesStyle Profile based on 101 recipes
BU:GU
0.52
Hops
4.8 g/L
Mash pH
5.56
Description
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. 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. Style Comparison: Less finishing hops and more body than a Pils but more bitter than a Helles.
Examples: DAB Original, Dortmunder Kronen, Dortmunder Union Export, Flensburger Gold, Gordon Biersch Golden Export, Great Lakes Dortmunder Gold
Typical Grain Bill
- 70%
- 15%
- 13%
% of total grain weight across all recipes · sums to ~100%
Common Additions
- 83%
- 75%
- 45%
- 34%
% of German Helles Exportbier recipes using each malt category (addition % in brackets)
Hop Usage by Addition Type
g/L · median with IQR range
Common Hops
- 36%
- 15%
- 12%
- 12%
- 11%
- 10%
- 7%
- 6%
- 6%
- 4%
% of German Helles Exportbier recipes using each hop
Common Fermentables
- 15%
- 11%
- 10%
- 9%
- 7%
- 6%
- 5%
- 5%
- 5%
- 5%
Colour = malt category · bar = % of recipes
Common Yeasts
- 23%
- 10%
- 7%
- 6%
- 6%
- 4%
- 3%
% of German Helles Exportbier recipes using each strain
Typical Water Profile
median across recipes with a declared water profile
Similar Styles
Ranked by similarity across OG, IBU, ABV, hop rate, and grist composition.