[BrewBama]

Has anyone here done a Kulmbacher Decoction Mash?  If so, any suggestions for one who may try it?

Though I’m in the dog days of Summer here in N AL, I am thinking of what I’ll be brewing for a Winter Warmer this year. As I’m sipping my Pale Ales and Pilsner style beers, I am thinking of something much darker, Black, a bit higher octane, but with some history and class behind it. So, I have begun looking at the Kulmbacher biers. Enter Ron Pattinson: http://barclayperkins.blogspot.com/2017/07/lets-brew-1879-kulmbacher-export.html

Thru Ron, I have discovered the Kulmbacher Decoction Method where the wort is vorlaufed until clear then lautered to a boil kettle, boiled, then all but a small portion of the wort is returned to the mash tun to step the mash temperature up.

This differs slightly from what I have discovered is the Münchener Decoction Method, which is what I normally think of as a decoction, where a portion of the thick mash (grain + wort) is pulled, boiled and added back to the mash. Which differs from a Bohemian and Augsburger Decoction Methods.

Also, in the Kulmbacher technique, the hops are added to the portion of the wort that is retained in the boil kettle, boiled for 10-12 minutes (hopfenrösten), then the wort is lautered and collected, stopping the rösten.

The resulting bier is a high ABV (within reason), hoppy, black, lager.

I searched the AHA forum and didn’t find any posts from those who’ve done a Kulmbacher style mash. Though it looks straight forward, I thought I could glean some information and pit falls to avoid if I decide to go this route.  One thing I am concerned about is the dark Munich converting. I may have to add some high DP brewers malt to help it along. Ron mentioned this in another article on the subject in Beer Advocate I think.

I may simply stick to my Hockhurz step mash via RIMS that I’ve been using.


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[brian_welch]

I just got back from NHC and was thinking about beers that I might want to bring to Nashville next year and a Kulmbacher was at the top of my list. I haven’t brewed one yet and not sure I will follow the decoction steps exactly but I will definitely decoct this beer one way or another if I brew it.

[hopfenundmalz]

A local brewery whose owner likes to make historic beers did a Kolmbacher last year. I don't remember how he mashed, will try and remember to ask.