Gordon Strong’s German Helles Exportbier

(5 gallons/19 L, all-grain)
OG = 1.053 FG = 1.011
IBU = 27 SRM = 5 ABV = 5.5%

Ingredients
9.5 lbs. (4.3 kg) Pilsner malt
12 oz. (340 g) Vienna malt
6 oz. (170 g) Munich malt
3 oz. (85 g) Caramunich® III malt (55 °L)
4.5 AAU Tettnanger hops (60 min.) (1 oz./28 g at 4.5% alpha acid)
4.5 AAU Tettnanger hops (15 min.) (1 oz./28 g at 4.5% alpha acid)
1 oz. (28 g) Spalt hops (2 min.)
Wyeast 2042 (Danish Lager) or White Labs WLP830 (German Lager) or SafLager W-34/70 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 2 g calcium chloride to the mash. If you don’t have a gram scale, use 1 tsp. calcium chloride. Don’t add minerals to the sparge water, just adjust the pH with the phosphoric acid. We will add more minerals later to the boil.

This recipe uses a single infusion mash. Use enough water to have a moderately thick mash (1.5 qts. per pound of grain or 3.1 L/kg). Mash in the Pilsner, Vienna, and Munich malts at 154 °F (68 °C) and hold for 60 minutes. Add the Caramunich® malt, begin recirculating, raise the mash temperature to 169 °F (76 °C), and recirculate for 15 minutes.

Sparge slowly and use enough water to collect 7 gallons (26.5 L) of wort in the kettle. Add 4 g calcium sulfate (gypsum) and 6 g calcium carbonate to the boil. If you don’t have a gram scale, use 1 tsp. of calcium sulfate and 1 Tbsp. calcium carbonate.

Boil the wort for a total of 90 minutes, adding the three hop additions at the times indicated in the ingredients section. Chill the wort to 50 °F (10 °C), pitch the yeast, and ferment at 52 °F (11 °C) until complete. Rack the beer to a secondary vessel and lager for two to three months at 32 °F (0 °C).

Rack the beer, prime and bottle condition, or keg and force carbonate.

Helles Exportbier

(5 gallons/19 L, extract with grains)
OG = 1.053 FG = 1.011
IBU = 27 SRM = 5 ABV = 5.5%

Ingredients
7.3 lbs. (3.3 kg) light liquid malt extract
3 oz. (85 g) Caramunich® III malt (55 °L)
4.5 AAU Tettnanger hops (60 min.) (1 oz./28 g at 4.5% alpha acid)
4.5 AAU Tettnanger hops (15 min.) (1 oz./28 g at 4.5% alpha acid)
1 oz. (28 g) Spalt hops (2 min.)
Wyeast 2042 (Danish Lager) or White Labs WLP830 (German Lager) or SafLager W-34/70 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Use 6.5 gallons (24.5 L) of water in the brew kettle; heat to 158 °F (70 °C).
Turn off the heat. Add the Caramunich® III malt in a mesh bag and steep for 30 minutes. Remove and rinse grains gently.

Add the malt extract and stir thoroughly to dissolve completely. Turn the heat back on and bring up to a boil. Add 1 tsp. calcium chloride, 1 tsp. calcium sulfate, and 1 Tbsp. calcium carbonate to the wort.

Boil the wort for a total of 60 minutes, adding the three hop additions at the times indicated. Chill the wort to 50 °F (10 °C), pitch the yeast and ferment at 52 °F (11 °C) until complete. Rack the beer to a secondary vessel and lager for two to three months at 32 °F (0 °C).

Rack the beer, prime and bottle condition, or keg and force carbonate.