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: Shut up about Barclay Perkins: Let's Brew - 1879 Kulmbacher Export
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.