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22-07-2017, 07:14
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2017/07/lets-brew-1879-kulmbacher-export.html)
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You may have noticed that I've been busy with a new book. And when I say new, I don't mean just a bunc of blog posts stapled together.
Yes, it does contain some blog material. But also a whole load of new stuff. In particular, lots of new Lager recipes, around forty in all. They're a mixture of reconstuctions from brewing text books and analyses and ones taken from real brewing records. This is one of the former
In the early days of Lager brewing outside its traditional central European home, several regional Bavarian styles were imitated abroad. One of these was Kulmbacher.
Even Heineken used to brew this style of strong, hoppy and very dark Lager. But for some reason it quickly fell out of fashion and is today virtually unknown as a style. Which is a shame as I’m sure its bold flavours would go down well with modern drinkers. You could think of it as a Münchener on steroids.
The Kulmbach method of decoction
This is the description of the Kulmbach 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.
1879 Kulmbacher Export
Munich malt 20L
15.25 lb
Carafa III
0.50 lb
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
More... (http://barclayperkins.blogspot.com/2017/07/lets-brew-1879-kulmbacher-export.html)
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You may have noticed that I've been busy with a new book. And when I say new, I don't mean just a bunc of blog posts stapled together.
Yes, it does contain some blog material. But also a whole load of new stuff. In particular, lots of new Lager recipes, around forty in all. They're a mixture of reconstuctions from brewing text books and analyses and ones taken from real brewing records. This is one of the former
In the early days of Lager brewing outside its traditional central European home, several regional Bavarian styles were imitated abroad. One of these was Kulmbacher.
Even Heineken used to brew this style of strong, hoppy and very dark Lager. But for some reason it quickly fell out of fashion and is today virtually unknown as a style. Which is a shame as I’m sure its bold flavours would go down well with modern drinkers. You could think of it as a Münchener on steroids.
The Kulmbach method of decoction
This is the description of the Kulmbach 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.
1879 Kulmbacher Export
Munich malt 20L
15.25 lb
Carafa III
0.50 lb
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
More... (http://barclayperkins.blogspot.com/2017/07/lets-brew-1879-kulmbacher-export.html)