Helles Exportbier

A Valley Brewer Style Session #2 competition entry targeting BJCP 5C Helles Exportbier — a malt-forward, clean Munich lager style with noble hop character. The process was deliberately disciplined: step mash, cool slow fermentation, and a closed transfer to keg.

Grain Bill

The grist was simple and classic: 93.8% Gladfield Pilsner Malt for the clean, pale base and 6.3% Weyermann CaraHell for a touch of body, mild caramel sweetness, and improved foam stability.

Hops

Hallertau Mittelfrüh was the only hop, providing authentic German noble character across three additions — 25 g at 60 minutes, 15 g at 15 minutes, and 10 g in the whirlpool (20-minute stand), totalling 36 IBU.

Mash

A three-step programme was used to balance fermentability and malt body: a fermentability rest at 63°C for 45 minutes, a body rest at 70°C for 20 minutes, then mash out at 76°C for 10 minutes. The finer crush slightly slowed lautering flow. Sparging with 15 L at 76°C.

Fermentation

Saflager W34/70 — the Weihenstephan classic — was pitched at 9°C and left to ferment slowly under light pressure (<1 psi). By days 10–11 gravity had reached 1.017 with velocity decreasing, as expected for a cool lager fermentation. Temperature was then stepped 1°C per day up to 16°C while pressure gradually built to 10 psi.

Gravity tracked steadily: 1.010 at day 13, 1.009 at day 16, 1.007 by day 23 after cooling from 16°C to 2.5°C over several days. Total fermentation time: 23 days.

Packaging & Tasting

Closed transfer via FermZilla dip tube and bucket blaster to keg — 19 L total, clean and oxidation-free. Carbonated to 2.5 vol CO₂, served at 15 psi and 3°C.

Tasted at kegging: clean, crisp lager character with good malt body, no faults. Refreshing and style-appropriate — a sound competition entry for Valley Brewer Style Session #2.

Style check: OG 1.052, ABV 6.0%, IBU 36, pale (~3 SRM) — all within BJCP 5C range.