Yet another Bavarian method of decoction from Otto (("Handbuch der Chemischen Technologie: Die Bierbrauerei" by Dr. Fr. Jul. Otto, published in 1865, page 128).
As soon as the water in the kettle reaches 50º C, as much as is needed is put into the mash tun to Einteigen.
After an hour, when the rest of the water has come to the boil in the kettle, this is added to the mash. The temperature of the mash should be 53.75 - 56.25º C. A small amount of water should remain in the kettle so that the temperature of the mash is correct. Or a small amount of cold water is added to the mash. When, after resting, the wort in the mash tun has cleared, this is run off and boiled in the kettle. After just a few minutes boiling, this Lautermeisch is added back to the tun and mashed for 45 minutes. The temperature of the mash should be 71.25 - 72.5º C.
Usually a small quantity of wort is left in the kettle and boiled with all the hops for 10 to 12 minutes (hopfenrösten).
The mash in the tun is left to rest for 90 minutes, then it is drawn off and added to the kettle where it interrupts the rösten.
The wort from the first lot of cold water poured over the grains is usually used for topping up the kettle.
Just to be clear, Kulmbach is also in Franken. Another single decoction. And no Dickmeisch. Life's full of surprises.
Ron - The picture in this article is of an Underback.
ReplyDeleteCheers
Jim
Aah. I'd always wondered what those tap thingies were. You often see photos of them becasue they look impressive.
ReplyDeleteI'm learning so much. I realise that at Pilsner Urquell the mash tum and mash kettle are the other way around to what I assumed. That is, that the tun is higher than the kettle, to leave room for the underback.