1879 Kulmbacher Export Beer Recipe | All Grain Traditional Bock | Brewer's Friend
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1879 Kulmbacher Export

225 calories 22.5 g 12 oz
Beer Stats
Method: All Grain
Style: Traditional Bock
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Hoyt Brewing Co.
Rating:
5.00 (1 Review)

Calories: 225 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
URL: https://barclayperkins.blogspot.com/2017/07/lets-brew-1879-kulmbacher-export.html
Created: Saturday December 11th 2021
1.068
1.016
6.9%
70.7
36.1
n/a
40.25
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15.25 lb Munich Dark 20L15.25 lb Munich Dark 20L 2.00 / lb
30.50
34 20 96.8%
0.50 lb German - Carafa III0.5 lb Carafa III 1.50 / lb
0.75
32 535 3.2%
15.75 lbs / 31.25
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.50 oz Hallertau Mittelfruh3.5 oz Hallertau Mittelfruh Hops 1.25 / oz
4.38
Leaf/Whole 3.75 Boil 60 min 39.97 50%
3.50 oz Hallertau Mittelfruh3.5 oz Hallertau Mittelfruh Hops 1.25 / oz
4.38
Leaf/Whole 3.75 Boil 30 min 30.72 50%
7 oz / 8.75
 
Other Ingredients
Amount Name Cost Type Use Time
0.05 oz burton salts 5.00 / oz
0.25
Water Agt Mash 90 min.
0.25
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 6.4 oz       Temp: 68 °F       CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes
			1879 Kulmbacher Export<br />
			<br />


Munich malt (20 Lovibond) 15.25 lb
Carafa Type III 0.50 lb
Hallertau 60 mins 3.50 oz
Hallertau 30 mins 3.50 oz
OG 1.065
FG 1.018
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 or Saflager 34/70



Kulmbach method for mashing:

Mash in at 122 F.
Rest 1 hour.
Using boiling water, raise temp to 129-133 F. and rest held 30 minutes.
Raise temp to 160-162.5 and hold for 90 minutes.
Then remove about 80% of the mash into another vessel and boil all hops in remaining mash
for about 10-12 minutes, after which this is added to the majority of the mash tun.
After that, the whole content is boiled and then heat turned off for mash out.
Rest for 90 minutes, then filter out hops and malt grains.

Add content to fermenter and place in ice bath, and pitch yeast once the temp reaches 48 F.

Ferment with primary in bathtub, changing water to keep cold, twice per day.
If you have a beer fridge, set temp at 49 F and leave for at least 25 days.
Use 2.3 to 2.4 atmospheres for bottling sugar, we described in the recipe details.
Lager at 33 F for 90-180 days.



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  • Public: Yup, Shared
  • Last Updated: 2022-09-10 05:13 UTC
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Brewer profile picture
Pilsen 10/08/2022 at 11:47pm
5 of 5

Incredible malty dark beer, with excellent flavor and character, especially with long cold aging, over 4 months.


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