Kulmbacher Export 1879 - Beer Recipe - Brewer's Friend

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Kulmbacher Export 1879

216 calories 23.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Traditional Bock
Boil Time: 90 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 68% (ending kettle)
Source: Ron Pattinson
Calories: 216 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)
Created: Wednesday August 26th 2020
1.065
1.018
6.2%
55.2
35.9
4.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Munich Dark 20L15 lb Munich Dark 20L 34 20 96.8%
0.50 lb German - Carafa III0.5 lb Carafa III 32 535 3.2%
15.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 25.66 40%
3 oz Hallertau Mittelfruh3 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 29.58 60%
5 oz / $ 0.00
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Beaverton Public Water (Bull Run)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.81 23.3  
Mash volume with grains 7.05 28.2  
Grain absorption losses -1.94 -7.8  
Remaining sparge water volume 3.38 13.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.94 g | 31.8 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil volume (equipment estimates 4.56 g | 18.3 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 9.19 36.8
Equipment Profile Used: System Default
 
Notes

Mash using Kulmbacher decoction method

AUGUST SCHELL'S 1879 KULMBACHER EXPORT-

In an interview with the brewer he said their hopping rate was around 40ish IBUs instead of the original recipes 80 IBUs. He said it still tasted quite hoppy.

I put mine in the middle 50's for more balance, and to account for the freshness of hops in historic recipes

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  • Last Updated: 2021-01-30 19:18 UTC