Wednesday 19 August 2020

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.


3 comments:

Jeff Renner said...

Is the Carafa III historically correct? I thought it was a modern product and that the original recipe would be all Munich. Alt.

Ron Pattinson said...

Jeff,

just 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.

Jeff Renner said...

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.