05C German Helles Exportbier
Helles Exportbier 5C
ABV5.4% OG1.045 FG1.004Grain bill
| Gladfield Pilsner Malt | 4.5 kg | 93.8% |
| Bestmalz Carahell | 0.3 kg | 6.2% |
Adjuncts
| Whirlfloc | half tablet @ 10 min |
| Yeast nutrient | half tsp @ 10 min |
Hop schedule
| Hop | 60 min | 15 min | WP 80°C |
|---|---|---|---|
| Hallertau Mittelfrüh | 25g | 15g | 10g |
Yeast
| Saflager W34-70 | 2 packets |
Water additions
| Calcium Chloride | half tsp split between mash and sparge |
| Calcium Sulphate | 1 tsp split between mash and sparge |
| Magnesium Sulphate | half tsp split between mash and sparge |
Tasting notes
About This Beer
Owen’s contribution to Valley Brewers Style Session #2. The club agreed one set of ingredients and every member brewed their best attempt at a 5C Helles Exportbier.
Matt was visiting Auckland and the two brewed this one together on Owen’s system, then Matt brewed the same ingredient list in Lower Hutt six days later.
One substitution: Bestmalz CaraHell for Weyermann, since the Auckland brewstore had no Weyermann. Functionally equivalent.
Single-hop Hallertau Mittelfrüh across bittering, flavour and an 80°C whirlpool, which is the right shape for the style.
Brew day
Three-step mash at 63°C, 70°C and 76°C, water additions split between mash and sparge, and a 90 minute boil to drive off DMS precursors.
Cold lager under pressure
The fermentation is the technical heart of this one.
| Day | Pressure | Temp |
|---|---|---|
| 0 | atmospheric | pitched at 9°C |
| 0–10 | to 2–5 psi | 9°C rising to 15°C, diacetyl rest day 10 |
| 14 | wound to 9–10 psi | held at 15°C |
| 14+3 | 7–10 psi | gradual cooling begins |
| ~15 | 15 psi at 2.7°C | valve closed for lagering |
| 24 | 15 psi at 2.4°C | end of primary lagering |
Slow, cold, with pressure built gradually. Natural carbonation captured throughout, so no priming sugar at packaging. W34/70 attenuated to 91%, well past its typical 73 to 77% band and surprisingly hard for the strain.
Kegged at 22.6 litres on natural CO2.
The tasting
Owen’s was a standout on the night at the Style Session judging, with the hops particularly noted. Hallertau Mittelfrüh came through more clearly than in several other members’ versions.
Getting that much hop perception at a modest bitterness suggests a clean fermentation and balanced water chemistry let the noble character carry.
Cost
$47 for 22.6 litres, about $2.08 a litre.
Lineage
- This brew: Style Session #2, brewed with Matt in Auckland
- Matt’s version, 28 September: the same recipe six days later in Lower Hutt