1519 Barker Exportbier (previous recipes)

This is the archive page for 1519 Barker Exportbier. If you'd like to see the most recent recipe, follow this link: http://www.sheppybrew.com/recipes/recipe.aspx?id=231

While living in the dorms, a few of my friends lived just off-campus in a house they shared on Barker Avenue, just a couple blocks south of Bradley University.

From time to time, we'd throw keggers that rivaled fraternity parties. We'd charge a couple bucks at the door and serve way too much beer.

We'd buy two kinds of beers for these parties. Most of it was "Natty Light", and that is what got served to most of the people.

But, hidden upstairs for those of us who knew where it was hidden was a keg of Michelob, which was very much a premium beer for us.

Basically, we drank Michelob for free, curtesy of the people we charged for "Natty Light".

Now-a-days, "Michelob" mostly means those absolutely awful low-carb "Ultra" watery beers. I know there are other beers with the Michelob label, but I don't think they make the Michelob that I remember from college anymore.

And ... I honestly have no idea what kind of beer it was, but in my mind, a German Helles Exportbier matches my memory of the beer.

So, this is what I decided to brew.

For more about this beer, see Sheppy's Blog: 1519

If you can't go to school ... Go to State! Go BU!

1519 Barker --- Batch 2 (381)

Style	German Helles Exportbier	Batch Size	5.50 gal
Type	All Grain	Boil Size	6.60 gal
Brewhouse Efficiency	65.00	Boil Time	60 minutes

Recipe Characteristics

Recipe Gravity

1.052 SG

Estimated FG

1.012 SG

Recipe Bitterness

16.6 IBUs (Rager)

Alcohol by Volume

5.3 %

BU : GU

0.318

Recipe Color

5.5 SRM

Color

Measured OG:

1.052

Measured FG:

1.012

ADF:

Measured ABV:

5.3

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU	Volume
7.98 gal	Denver, Colorado	Water	1	-	-
4.00 g	Calcium Chloride (Mash)	Water Agent	2	-	-
2.00 g	Gypsum (Calcium Sulfate) (Mash)	Water Agent	3	-	-
1.50 tsp	Lactic Acid (Mash)	Water Agent	4	-	-
10 lbs	Pilsner (2 Row) Ger (2.0 SRM)	Grain	5	83.3 %	0.78 gal
2 lbs	Munich Malt - 10L (10.0 SRM)	Grain	6	16.7 %	0.16 gal
1.00 tsp	Yeast Nutrient (Boil 25.0 mins)	Other	7	-	-
2.000 oz	Tettnang [2.10 %] - Boil 20.0 min	Hop	8	5.8 IBUs	-
1.00 Items	Whirlfloc Tablet (Boil 10.0 mins)	Fining	9	-	-
1.000 oz	Magnum [13.20 %] - Boil 10.0 min	Hop	10	10.8 IBUs	-
1.0 pkg	Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml]	Yeast	11	-	-
0.50 tsp	Gelatin (Bottling 1.0 days)	Fining	12	-	-

Mash Profile

Mash Steps
Name	Description	Step Temperature	Step Time
Saccharification	Add 31.92 qt of water at 158.8 F	152.0 F	45 min
Heat	Heat to 158.0 F over 10 min	158.0 F	15 min
Mash Out	Heat to 170.0 F over 7 min	170.0 F	10 min

If steeping, remove grains, and prepare to boil wort

Recipe Notes
If harvesting yeast from previous batch, make 6 cup starter a day or two before brew day.
Brewing salts in the mash water. This should bring Denver water profile (as defined by BeerSmith) to
Ca=83,Mg=8,Na=21,SO4=88,Cl=87,HCO3=104
Acid addition based on BeerSmith predicted pH. Should lower from 5.7 to 5.4.
Mash and boil as directed
Chill to around 50 degrees. Rack to fermentor and add pitch yeast. Ferment between 50 and 55 for one week. Then, let temperature rise to ambient.
Keg. Add gelatin after a day or two in the refrigerator.
Carbonate and drink.

Brewing Record

Brew Date:		Strike Temp:
Mash Temps:
Pre-boil OG	(1.048 SG)	Pre-boil Vol	(6.60 gal)
Actual Mash Efficiency		Pitch Temp
Fermentation
Day 1:
Day ...
Day ...

Brewing Notes
9/7/2025 Brew day today. Mash basically while I was at church. Pitched right on the yeast cake of the Johnny McClure. I mixed up the hop additions, so I'll have to remember to switch back next time I brew.

9/7/2025 Tettnang should be at 5. Magnum should be at 20. IBU would have been 21 had I not screwed up.

9/8/2025 Bubbling away today. Tilt says 1.036 at 53 degrees. Bumping up temp to 54.

9/9/2025 Still going. Tilt says 1.014 at 57.

9/10/2025 Still bubbling. Turned off temperature control last night. Tilt says 1.008 at 66

9/14/2025 Been away for a few days, which is why I unplugged early. No bubbling and Cuttlefish kicked, opening up a spot for this. Might keg soon. Tilt says 1.003 at 70.

9/18/2025 Stopped the logging. Still at 1.003 and 69. Need to keg sometime this weekend.

9/23/2025 Kegged with a campden tablet. 1.012 FG exactly as planned. Harvested the yeast. Tastes basically as I remember this beer did before. I wonder if I'd notice the hops difference if I had this and last batch side-by-side. Chilling on right side of beer fridge. Will probably add gelatin in a couple days.

9/25/2025 Added the Gelatin this afternoon. I might try to taste a pint this evening or tomorrow.

9/27/2025 Decently clear and almost carbonated about perfect. Can start drinking "for reals".

10/3/2025 A bit over carbonated now, but that's ok. Very clear. Tastes like a Dortmunder. ??

10/18/2025 Crystal clear. Smooth. Nicely carbonated. Great autumn lager to sip or chug while grilling. Yummy. ??

11/1/2025 Yummy.

11/20/2025 Almost 2 months old. Tastes about the same I think. Crystal clear with a gorgeous gold color. A little spicy hop finish in a smooth slightly bready malt base. The keg feels like there is quite a bit left, which is a little surprising. Pleasantly surprising.

11/26/2025 I suspect this beer won't last through Thanksgiving weekend. Lasting right at 2 months from kegging is about perfect. N'est pas?

11/30/2025 Yep. Killed the keg on Sunday afternoon. Still tasted great to the last drop. Good timing to allow Yoker to take this spot in the beer fridge.

1519 Barker --- Batch 1 (361)

Style	German Helles Exportbier	Batch Size	5.50 gal
Type	All Grain	Boil Size	6.60 gal
Brewhouse Efficiency	65.00	Boil Time	60 minutes