Kulmbacher Export 1878 - 1929

A quick post in Kulmbacher, prompted by a Twitter discussion.

First, some hard facts:

Kulmbacher Export 1878 - 1929
Year	Brewer	Beer	OG	FG	ABV	App. Atten-uation
1878	Aktien-Brauerei	Export	1072.9	1022.0	6.61	69.82%
1878	Export-Brauhaus	Export	1059.0	1016.0	5.59	72.88%
1878	Puszta	Export Dunkel	1053.2	1018.2	4.53	65.79%
1879	Eberlein	Export	1070.5	1024.0	6.03	65.96%
1879	Export-Brauhaus	Export	1062.8	1019.3	5.64	69.24%
1879	Kulmbacher Aktien-Br.	Export	1054.5	1017.4	4.80	68.07%
1879	Pätz	Export	1067.5	1021.4	5.98	68.27%
1879	Rizzi	Export	1065.5	1013.2	6.84	79.85%
1879	Sandler	Export	1064.9	1018.2	6.08	71.96%
1884	Aktien-Export-Brauhaus	dunkeles Export	1067.6	1025.9	5.39	61.69%
1884	Export-Brauhaus	Export	1063.5	1023.0	5.24	63.78%
1884	Export-Brauhaus	Export	1063.5	1023.0	5.24	63.78%
1884	Kulmbacher Actien	Export	1068.1	1025.1	5.39	61.56%
1884	Unknown	Export	1052.6	1020.2	4.19	61.60%
1884	Unknown	dunkeles Export	1061.9	1024.0	4.90	61.23%
1885	Kulmbacher	Export	1072.3	1029.8	5.48	57.10%
1887	Kulmbacher	Export	1062.3	1017.5	5.81	70.59%
1890	Aktienexportbierbrauerei	Dunkles	1080.4	1029.2	6.63	63.67%
1890	Kulmbacher	Export	1062.6	1022.8	5.00	63.58%
1891	Aktien-Brauerei	Export	1062.7	1015.5	6.15	75.28%
1891	Aktien-Brauerei	Export	1068.6	1026.2	5.48	61.81%
1891	Unknown	dunkeles Exportbier	1067.6	1023.0	5.78	65.98%
1893	Aktien-Export-Brauerei	dunkeles Exportbier	1076.9	1025.8	6.63	66.45%
1898	Erste Kulmbacher Export-Bierbrauerei	Exportbier	1077.1	1033.6	5.61	56.42%
1898	Unknown, Kulmbach	Dunkles Kulmbacher	1072.3	1029	5.58	59.86%
1929	Kulmbacher Sandlerbraeu	Dunkles	1062.6	1015.8	6.05	74.76%
Sources:
König, J (1903), Bier in Chemie der menschlichen Nahrungs- und Genussmittel by Joseph König, 1903, pp 1101 - 1156, Julius Springer, Berlin.
Wahl & Henius, pages 823-830
Handbuch der chemischen technologie by Otto Dammer, Rudolf Kaiser, 1896, pages 696-697
Brockhaus' konversations-lexikon, Band 2 by F.A. Brockhaus, 1898
Beer from the Expert's Viewpoint by Arnold Spencer Wahl and Robert Wahl, 1937, page 166.

Now a recipe that was brewed for the Urban Chestnut historic Lager Festival:

1879 Kulmbacher Export
Munich malt 20L	15.25 lb	96.83%
Carafa III	0.50 lb	3.17%
Hallertau 60 mins	3.50 oz
Hallertau 30 mins	3.50 oz
OG	1065
FG	1018
ABV	6.22
Apparent attenuation	72.31%
IBU	80
SRM	30
Mash Kulmbach method
Boil time	90 minutes
pitching temp	48º F
Yeast	WLP830 German Lager

The Kulmbach method of decoction
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 dough in.

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 Lauter mash 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.