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19-08-2020, 19:50
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2020/08/kulmbacher-export-1878-1929.html)
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.
More... (http://barclayperkins.blogspot.com/2020/08/kulmbacher-export-1878-1929.html)
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.
More... (http://barclayperkins.blogspot.com/2020/08/kulmbacher-export-1878-1929.html)