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  • ceanntceannt
    Posts: 48,261
    Kötbußer is one of the many German Ale styles that fell into obscurity in 1877. Unlike most however, this one had enough written about it for the ingredients to survive. I find these outlawed beers to be intriguing, and really wish more information was available, so that like this one, they can once again be brewed.
    A decoction mash is traditional, and so is a two hour boil. Apparently two versions of this beer were made, a low gravity, session beer, without the munich, and half the molasses and honey, and a stronger “fest beer” version, such as I have represented below.
    I don’t believe that a protein rest is necessary with modern malts, so I recommend a single decoction to mash out, after an hour long mash at 152 degrees. Calculate your sparge volumes to render enough volume for a two hour boil.

    SUMMARY

    (Original Gravity) O.G. = 1.070
    (Final Gravity) F.G. = 1.017
    (Bitterness) IBU = 31
    (Color) SRM = 7
    (Alcohol) APV = 6.8%
    Calories per 12-oz bottle = 226


    For a Five gallon batch:

    Grain:
    Pounds: Type:

    7 Pilsner Malt

    4 Red Wheat Malt

    0.8125 Oatmeal (13-ounces)

    0.5 Munich Malt



    Sugars:
    Pounds: Type:

    0.25 molasses

    0.25 honey





    Hops:
    Variety: Oz.: Boil Time:

    Spalt 1 120

    Saaz 0.5 60

    Spalt 1 5

    Saaz 0.5 5


    German Ale or AltBier yeast such as K-97

    piping_pig
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ThymThym
    Posts: 103,215
    This sounds really good
    The only thing between me and a train wreck is blind luck..... - Kenny
  • ceanntceannt
    Posts: 48,261
    Oh ... just for historical and geographic reference .... this beer originated in the town of Cotbuss ... in the eastern part of Germany. Once part of Brandonburg. The town was ceded to Prussia in 1701. Not settled by German speaking folks until the 14th century, the town remains the cultural center for the Sorbs ... and many still speak the Sorbian language today ... (and that really is Sorb ... not Serb)
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 48,261
    Oh, it sits on the river Spree ... and was long famed for wool.
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • C_BC_B
    Posts: 77,335
    Huh. Simple. It looks delicious?
    What is the advantage of the two hour boil? More than just the pilsner malt?
    "On it. I hate software." ~Cpt Snarklepants
  • scoobscoob
    Posts: 16,617
    C_B said:

    Huh. Simple. It looks delicious?
    What is the advantage of the two hour boil? More than just the pilsner malt?



    I would imagine the long boil will add a bit of caramelizing to the wort giving it another level of flavor.

    A for the simple grainbill, I feel that more often than not, a simple grainbill is all that's needed to produce a great beer, many of my beers are simple yet flavorful recipes. Too many ingredients and things get muddled.
    Jesus didn't wear pants
  • ceanntceannt
    Posts: 48,261
    The 2 hour boil probably was originally only intended to get to the wanted volume ... but will develop some flavor with caramelzation ....
    Also ... and most important ... a longer, lower boil drives off DMS
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • FuzzyFuzzy
    Posts: 46,786
    Correct me if i'm way off, but would it be more accurate to use molasses from beets? I don't know the history of sugar cane and when that started to get shipped around.

    From limited info I've read, beet molasses will yield a different flavor in cooking, so I imagine fermenting it out would only enhance that.
    "Oh, you were serious? I was drunk."-C_B
  • ceanntceannt
    Posts: 48,261
    Sugar cane molasses was readily available in Europe starting in the 1600s.... and very popular ... so I would expect that was what they used ......
    But now I want to brew something with the beet stuff .... dang you!
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • FuzzyFuzzy
    Posts: 46,786
    ceannt said:

    Sugar cane molasses was readily available in Europe starting in the 1600s.... and very popular ... so I would expect that was what they used ......
    But now I want to brew something with the beet stuff .... dang you!



    me too. :D
    "Oh, you were serious? I was drunk."-C_B
  • CZsCZs
    Posts: 228
    Thanks for this Ceannt - is the oatmeal traditionally part of this type of brew? What properties (silkyness?) will it bring to the table?
  • ceanntceannt
    Posts: 48,261
    CZs said:

    Thanks for this Ceannt - is the oatmeal traditionally part of this type of brew? What properties (silkyness?) will it bring to the table?



    Yes ... the oatmeal is one of the reasons it was outlawed ....
    Gives it some creamyness ... and a little mouth feel to balance the dry crispness ...
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • CZsCZs
    Posts: 228
    You got me really excited for older / semi-extinct styles - there is one that had a place in the Western Allegheny (us hillbillies!) beer culture (around where I grew up) a while ago that was a brew that focused on licorice flavoring - use of aniseed - it was called a Pennsylvania Swanky or to the German/PA Dutch - "Schwenke". It is supposed to be a dark ale with low abv. Dang this has got me excited
  • ceanntceannt
    Posts: 48,261
    You just made my day buddy
    My mission in life is to revive ... and get others interested in old obscure mostly extinct beer styles!




    :)
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • CZsCZs
    Posts: 228
    Haha - glad to be of assistance. Another style that has me interested is the Happe brew - wheat and oats focus and I think its from Belgium? I'm currently looking for more info on that one
  • C_BC_B
    Posts: 77,335
    CZs said:

    Haha - glad to be of assistance. Another style that has me interested is the Happe brew - wheat and oats focus and I think its from Belgium? I'm currently looking for more info on that one


    Wheat and Oats? @ CZ and @theoldman needs to give me some deets right meow!
    "On it. I hate software." ~Cpt Snarklepants
  • ceanntceannt
    Posts: 48,261
    See recipe above .....
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 48,261
    There is another cool old German beer with wheat and oats ...I forget the name ... it was "luminously clear ".... and spiced with corriander .. cloves and cinnamon
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 48,261
    My notes are at work .... I shall give further details on Tuesday
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • C_BC_B
    Posts: 77,335
    ceannt said:

    See recipe above .....



    Wait, this is a recipe thread? :-t
    "On it. I hate software." ~Cpt Snarklepants
  • FuzzyFuzzy
    Posts: 46,786
    C_B said:

    ceannt said:

    See recipe above .....



    Wait, this is a recipe thread? :-t


    a thread got derailed? ON THE INTERNET!!!!!! 8-}

    C_B
    "Oh, you were serious? I was drunk."-C_B
  • ceanntceannt
    Posts: 48,261
    ceannt said:

    There is another cool old German beer with wheat and oats ...I forget the name ... it was "luminously clear ".... and spiced with corriander .. cloves and cinnamon



    OK, I found my notes... I added this to the "old obscure beer styles" thread... it was called Potsdamer Bier
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 48,261
    Ok boys.... I have pretty much made up my mind to brew the Kötbußer next...
    I think it would be awesome to sip sitting on the back porch watching the fireflies...
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • CZsCZs
    Posts: 228
    When's this puppy happenin'? Can't wait to read the notes! And yes - fireflies are drinkin-time bugs!

    Out here in deeze parts, dem' fireflies means itsa gettin' warm. Sorry - not sure if that was hillbilly or Gungan. Hopefully it read like the former.
  • ceanntceannt
    Posts: 48,261
    Ha!
    I will maybe be brewing this in a couple weeks
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 48,261
    saw my first fireflies of the year last night...
    Can't wait to get this brewed!
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.