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.
Is the Carafa III historically correct? I thought it was a modern product and that the original recipe would be all Munich. Alt.
ReplyDeleteJeff,
ReplyDeletejust Munich wouldn't provide a dark enough colour. And there's this:
"In addition to the highly-dried malt, Farbmalz and caramel malt are also used."
Olberg, Johannes (1927) Kulmbacher Art in Moderne Braumethoden, pp 78-79, A. Hartleben, Wien & Leipzig.
With decoction, which I imagine they used in the 19th century, I think it would be dark enough. I get proper color with 100% Durst 40° EBC Munich malt using a pseudo-decoction in a 1.052 Dunkles.
ReplyDelete