Saturday, 11 March 2017

Frisch or Jungbier

I’ll be straight with you. I haven’t much time today. It took long enough to produce this clumsy and probably not that accurate translation.

“These are called "simple" beers, which have only been fermenting for a few hours and do not show any hop deposit; Apparent fermentation degree: 35-40%. One can, for example, mash in in the evening, finish the mash at 6 o'clock in the morning and ship it already at 7 o'clock in the evening (with cotton wool filters, CO2 cartridges).

It is necessary to use the best quality malt and highly attenuating yeasts, so that the yeast sits firmly in the bottle. Pitching rate: 1-3 litres of yeast per hectolitre of wort.

- The strains of yeast used for Jungbier should ferment vigorously on account of its quick delivery to prevent the development of bacteria.

It is often collected by private individuals in buckets; The customer adds the same amount of water, lets it ferment, removes the cover and then bottles it or the brewer dilutes the beer with 1/3 of water, fills the beer into bottles, leaves it to ferment for one day and then corks it.

The fresh or young beer should only have a very thin head of yeast when the yeast is being ejected, and before being dispatched further should be pitched again; the pitching rate must then also be lower. To prevent infection, low-gravity beers must be pitched with yeast immediately after cooling.

Recommended mashing procedures.
I. Mash in at 30-32° R in order to have a temperature of 20º in the tuns, in one hour, the saccharification temperature (54°-60° R. 67°-70° C.), and, after an iodine solution has shown that saccharification has occurred, rises to 60° R. (75° C.), put a (thin) part of the mash into the tun, then bring the rest quickly to boil and boil the same (the thick mash) for 0.75 hours in the copper and mash as usual.

When using raw grain, it is previously gelatinised in the cooker or pre-mashing apparatus. As soon as the second water addition takes place, the copper is fired up for boiling, which lasts 1.5-2 hours (until a strong break).

Hopping rate: 1/2 to 1 pound per zentner [50kg] of malt. It is best to place 1/3 in the kettle as soon as the bottom is covered, the second third as soon as it comes to the boil, and the last third half an hour before emptying.”
"Die Fabrikation obergäriger Biere in Praxis und Theorie" by Braumeister Grenell, 1907, pages 60 – 62.

Did you notice the three hop additions?1º R = 1.25º C, in case you were wondering. Can’t be arsed to work them all out. A little arithmetic exercise for you.

Love the idea of fetching fermenting wort in a bucket. How medieval is that?


Mike said...

Interesting. Probably couldn't sell it like that here in Canada I'm afraid. It would either have to be sterile wort or finished beer.

Barm said...

This sounds very much like the Jung- und Braunbier that Herr Dörfel of Groterjan described in 1947.