How To Brew German Helles Exportbier: Capturing Continental Beer Brilliance

German Helles Exportbier refers to a pale lager beer founded in Dortmund, Germany. This style of German style of brewing might actually be the best example of German brewing.

Dortmund is located in northwest Germany on the Ruhr River, similar to Cologne and Dusseldorf both being situated along the Rhine River.

The three together form the second largest brewing area in Germany outside of Bavaria.

With the people from Cologne being loyal to Kolsch beer and the locals from Dusseldorf showing their allegiance to Altbier, Dortmund loyalists are supporting German Helles Exportbier, or simply Dortmunder Export.

In a city that is rooted deeply in the coal and steel industries, beer was a staple in this area. Dortmund’s beer was even popular outside of the city. It was exported so frequently that it was known simply as export.

Brewing history in Dortmund can be dated back to 1266. However, export as a style only happened since the mid 1800s.

Advancements in Brewing Science

Previous to this time, beers were pretty dark and murky. They often contained wheat and were top fermented. Exports were brought about during what became known as the “lager revolution” during the early 19th century.

Technological advances in brewing helped alter the complexion of beer.

The use of indirect heat, hot-air kilns, the better understanding of yeast, use of cold fermentation and lagering practices, and the invention of the hydrometer allowed brewers the advancement and tools that were otherwise unimaginable at this time.

Pale bottom-fermented beers became the new thing. It should be noted that Plzen in the now Czech Republic was known to be the birthplace of lager brewing.

However, areas such as Vienna, Dortmund and Munich were all able to join in on the fun and began brewing their own lagers.

Harmony in Beer

Over time German Helles Exportbier faded in popularity. In a land of many quality styles, it was difficult for Exportbier to stand out.

Devoid of the characteristics that many German beers possess, such as the bitterness of a pils, the warmth of bocks, or the tart fruitiness and spiciness of weizens.

However, the steady, predictable, smooth flowing nature of a German Helles Exportbier is a true testament to the harmony of beer brewing. No one single characteristic of this beer is stiff arming for attention.

Furthermore, the restraint and the subtle complexity of this beer is what makes it remarkable.

Malt and Water at the Forefront

Maltsters had their hand in making this wonderful beer. While growing their own pale malt and different malting techniques, resulted in unique malt for each city.

Places like Dortmund, Munich, Plzen, and other areas of Germany all brewed beers with a single malt. The characteristics of these malts were allowed to shine and be in the forefront of each of these distinctive beer styles.

The hard water in Dortmund also contributed to the characteristics of a German Helles Exportbier.

The water, being high in calcium sulfate and calcium chloride, brings out the hop and malt flavors and gives the German Helles Exportbier its predictable firmness.

Style Profile and Characteristics of a German Helles Exportbier

Appearance

Light gold to deep gold and brilliantly clear. Contains a creamy, long lasting white head.

Aroma

Low to medium hop aroma, which can be described as floral, spicy, herbal. Moderate grainy-sweet malt aroma.

Clean fermentation. Slight sulfury notes at start that will dissipate quickly along with a very low background note of DMS.

Mouthfeel

Medium body and medium carbonation. Smooth but crisp finish.

Taste

The grainy sweet malt nor the floral, spicy, herbal hops dominate. Instead they work in complete harmony. The beer concludes with a crisp, yet refreshing finish.

Clean fermentation with some mineral character, but does not dominate.

German Helles Exportbier by the Numbers

• Color Range: 4 – 7 SRM
• Original Gravity: 1.048 – 1.056 OG
• Final Gravity: 1.010 – 1.015 FG
• IBU Range: 20 – 30
• ABV Range: 4.8 – 6%

Tips for Brewing your own German Helles Exportbier

Grain

When deciding your recipe for a German Helles Exportbier, a good quality German Pilsner malt is the only grain you need for your grist. The grainy background of this malt plays well with the slight sweetness of a Pils malt.

Considering the SMR range is between 4-7 SRM, a German Helles Exportbier recipe really does not need any specialty malts.

Hops

German noble hops are the choice with a German Helles Exportbier. Tettnanger, Hallertauer Mittelfrüh, Perle, and Spalt are your choices. Hopping a German Pilsner is fairly simple. 20-30 IBUs for a 60-minute addition.

An ounce at 10 minutes left in the boil and then again another ounce at flameout. This will leave you with a clean, bitter flavor that is floral and herbal.

Yeast

White Labs WLP830 German Lager Yeast is a good starting point when looking for a yeast strain.

Also, Wyeast 2002 Gambrinus Style Lager and 2042 Danish Lager can also be good choices. Imperial Yeast strains, Harvest L17 and Global L13 are solid choices.

If dry yeast is your thing, then Saflager W 34/70 or S -189 are your choices; also Mangrove Jack’s Bavarian Lager.

Fermentation

Ferment at 50°F (10°C) or whatever your yeast manufacturer suggests until your final gravity is reached. It is a good idea to increase the temperature by a few degrees at the end of fermentation to assist in diacetyl cleanup.

Once the beer completes fermentation and after the diacetyl rest, you may want to cold crash it to 35°F (2°C) for about 4 weeks to improve clarity.

German Helles Exportbier Recipe:

Grain

• 73% 8 lbs Pilsner; German
• 18% 2 lbs Vienna Malt
• 9% 1 lbs Munich Malt

Hops

• 2.00 oz Hallertauer Mittelfrüh Pellets – Boil 60.0 min
• 1.00 oz Hallertauer Mittelfrüh Pellets – Boil 10.0 min
• 1.00 oz Tettnang Pellets – Boil 0.0 min

Yeast

• 1.0 pkg German Lager (White Labs#WLP830)

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Frequently Asked Questions

What differentiates a German Helles Exportbier from a Dortmunder Export in terms of recipe and flavor profile?

The German Helles Exportbier and Dortmunder Export have distinct regional characteristics although they share a common German lager heritage. The German Helles Exportbier tends to have a balanced profile with a delicate hop bitterness paired with a clean malt sweetness.

On the other hand, the Dortmunder Export recipe might present a slightly more pronounced hop bitterness while maintaining a solid malty backbone, aligning with the traditional brewing styles of Dortmund.

How does the brewing process of a German Helles Exportbier compare to that of a Dortmunder Lager?

The brewing process of a German Helles Exportbier and a Dortmunder Lager are quite similar as they both adhere to the meticulous German brewing standards. However, the difference might lie in the malt and hop varieties used and their proportions, which in turn, affects the final flavor and aroma.

The water profile, often overlooked, could also play a significant role in distinguishing these beers, as Dortmund has a unique water profile that influences the Dortmunder beer’s character.

Why might a brewer choose to make a German Helles Exportbier over a Dortmunder style lager?

A brewer might opt for a German Helles Exportbier if they’re seeking to create a beer with a balanced, easy-drinking character with a slightly sweet, malty profile. Conversely, if they prefer a beer with a more pronounced hop bitterness while still retaining a solid malt character, a Dortmunder style lager would be more fitting.

The choice could also be influenced by the brewer’s target audience’s preference or the historical and regional significance attached to these beer styles.

What are the key ingredients in a German Helles Exportbier and how do they compare to those in a Dortmunder recipe?

The key ingredients in a German Helles Exportbier typically include German Pilsner malt, Munich malt, and noble hops. The Dortmunder recipe also shares these basic ingredients but may have a different proportion of hops to malt, and could potentially include additional malt varieties or adjuncts.

The choice of yeast strain, while typically a clean, lager yeast for both, may also vary, thereby impacting the beer’s final taste and aroma.

What is the significance of the name ‘Export’ in German Helles Exportbier and Dortmunder Export?

The term ‘Export’ in both German Helles Exportbier and Dortmunder Export denotes a style of beer that was historically brewed to a higher gravity, allowing it to endure the conditions of export shipping.

The ‘Export’ term reflects both a historical and stylistic significance, indicating a beer style that is robust yet balanced, crafted to appeal to a broad range of palates, transcending regional beer preferences and showcasing the brewing prowess of German brewers.