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Lawrence Brewers Guild

October

2015

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Upcoming Events

Topeka Hall of Foamers Comp — Through Oct. 25
Free State Wort Giveaway — 4 p.m. Friday, Oct. 9 @ Free State production facility
OP Botanical Brewfest — Saturday, Oct. 10
Ballast Point events — Oct. 12 @ Ted’s; Oct. 14 @ Burger Stand
KC Brewfest (fall edition) — Saturday, Oct. 17
Learn to Homebrew Day — Saturday, Nov. 7
Strong Ale Fest — Saturday, Nov. 7
LBG Holiday Party — Saturday, Dec. 19
KCBM Comp — Feb. 19-20

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Treasurer Report

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Brewfest XX - By the Numbers

Net Gain

$4,004

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Treasurer Report

187 Paid Members (+4)
2016 Memberships beginning Nov.

Mar 1 - Feb 28

$10,127 in funds

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Tasting/Seminar:

KC Bier Co.

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German Brewing Techniques

Lawrence Brewers Guild

October 2015

Steve Holle

Kansas City Bier Company

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Overview of Today’s Presentation

Topics

Overview of the Reinheitsgebot
Overview of common brewing methods
Examples of some commercial beer recipes

Information Sources

Text Books – Kunze, Narziss,
Interviews with German brewers
Tours of German Breweries

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Germans Brewers �vs� American Brewers

German	American
Tradition	Innovation
Balance	Extreme Flavors
Freshness	Variety
Science	Art

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Reinheitsgebot or Purity Law

Written in 1516 (oldest food law still in force)
1516 Law is not the same as provisions defining Purity Law in Biersteuergesetz (“beer tax law’)
1516 Law does not include the modern requirements for labeling a beer as “brewed according to the Reinheitsgebot”
Modern innovations have required ongoing interpretation about what is permissible

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German Reinheitsgebot applies to

All beer brewed in Germany and sold in Germany
All beer brewed in Bavaria and Baden Württemberg and sold in or outside Germany

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Exceptions to Reinheitsgebot

Beers brewed outside Germany and imported (EU ruled in 1987 law was restraint of trade between EU members)
Beer brewed in Germany and exported (except Bavaria and Baden Württemberg)
Malt beverages not labeled as “beer”
Beer cocktails mixed in taverns – Examples: Berliner Weisse, Russ’n, Radler
Experimental beer
Homebrew

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Just Don’t Call it Beer!

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“Radler” is a mixed beer drink of 50% Helles Bier and 50% Sprite/7UP. The Brits call this a “Shandy”. It is usually mixed at the bar; however, Warsteiner is selling this concoction in a beer bottle, but the bottle is labeled “Mischbiergetraenk” and not “Beer”. Therefore, the Reinheitsgebot does not apply.

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Malt�

Malt only, no adjuncts (loophole: Spitzmalz)
Lager beer can only use barley malt
Ales may use any malted grain (wheat, rye, spelt)
?Malt must be milled on site (i.e., no malt extract)?
No coloring (loophole: Farbebier, aka “colored beer”)

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Water Treatment�Kloster Brauerei Ettal, Ettal

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Water

Normal public water treatment allowed by “Trinkwasserverordnung”: chlorine, ozone, UV
Treatments allowed: filtration, reverse osmosis, ion exchange, slaked lime
Salts permitted: Gypsum and CaCl, if added to water only
Cleaning and disinfectant solutions allowed – with assumption that they are rinsed

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Acidification�

Prohibited

Addition of industrially/non-biologically produced acid

Permitted

Acid rest

mash in at 45˚C and let mash stand overnight – no longer commercially practiced (too slow, too variable)

Sauermalz

Regular pilsner malt sprayed with Sauergut

Sauergut, aka, sour wort

Wort is inoculated with cultured lactic bacteria or from wort that has been subjected to an acid rest

�

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Sour Wort �via lactic bacteria (Sauergut)�Wochinger Braeu, Woching

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Hops

Pellets allowed
Extracts allowed if derived by natural solvents like ethanol, CO2
Isomerized extracts not allowed
?Hops allowed in kettle only (i.e., no dry hopping)?

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Yeast

No nutrients or additives

Oops! Is that a zinc pipe
Macerated and heat deactivated yeast

No acid washing
Lager yeast in wheat beer bottle conditioning permitted (barley kräusen can’t exceed 15%/v)
Brewers not as focused on strain of yeast

Strain 34/70 = WY2206 & WLP830

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Yeast Transfer Tub�Brauerei Greifenklau, Bamberg

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Mashing Regimes

Single temperature infusion

Almost unheard of in Germany
For a Braumeister, much too simple to make good beer

Decoction – losing popularity due to time & $

dark beers – caramel & phenols (fuller, rounder flavor)
wheat beers – denature proteins to improve viscosity
small traditional breweries
Increase fermentability

Step infusion mash – most common
Endosperm mashing – Trumer

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German Mashing Regimes Require Sophisticated Equipment

Mash agitator

Mixing during step infusion
Mixing for decoction

Lauter tun rakes

Decoction and pumping dearates mash so it won‘t “float“ as in British-style single temperature infusion

Mash pump

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Mash Tun�note the 2 agitator arms and copper chain to prevent scorching�

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Classic Mash Temperatures

Temp	Purpose
35˚C	(optional) starting point for mash in, especially triple decoction
45˚C	(optional) degrade ß-glucans & produce ferulic acid → 4 VG in Weissbier
50˚C	protein rest & degrade ß-glucans
62˚C	gelatinization/liquefaction (beta amylase)
72˚C	saccharification (alpha amylase)
78˚C	mash off

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Water:Grist Ratios� (wt/wt, 1liter = 1kg, 1qt ≈ 2 lb)

Mash more liquid than English infusion mashes because German mashes are stirred and pumped
Water grist ratios are adjusted for beer type

3.0 to 3.5 : 1 dark and/or malty beers (Maerzen)
4.0 to 5 : 1 pale and delicate beers (Pils)

Lower water : grist ratio requires more sparging: ↑efficiency → ↑ phenols → ↓ fermentability
Higher water: grist ratio requires less sparging : ↓ efficiency → ↓ phenols → ↑ fermentability

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Lautering��

Continuous sparging is probably more common in larger breweries
Batch sparging with 2 or 3 sparge water additions (“Nachgüsse”)
Less common to heat kettle intensely while filling

convert starch to dextrins @ 75˚C, start heating at kettle full
Consistent flavor and stability from consistent boiling parameters, i.e. time and temperature

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Lauter Tun�Brauerei Greifenklau, Bamberg

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Hops�

1 to 4 additions depending on style
Aroma hops are usually boiled 5 to 10 minutes to remove grassy flavors
No dry hopping, but hops are sometimes added right before whirlpool, but not in whirlpool
No bittering or hop oil extract can be added after kettle

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Knockout

Aerate in-line between chiller and fermenter with sterile air (not oxygen)
Knockout colder than fermentation temp.
Flotation tanks for lagers when fermented in flat bottom fermenters

Can’t remove trub in flat bottom fermenter
Can’t harvest yeast if flat bottom filled with trub

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Coolship at Bavarian Farm Brewery

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Top Fermentation (ales)

Open fermenters still common for Weissbier, brewpubs, and traditional Bavarian lager breweries

Skim and remove trub first +/- 2 days
Then harvest yeast by skimming

Pitching rates

Weizen - 5 to 10MM cells/ml

Yeast cells double more times at warm temps
Yeast growth promotes higher ester production

Perhaps higher rate for cool fermented Alt and Koelsch due to colder temp and lower ester profile

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Weissbier Fermenter�Schneider

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Open Brewpub Fermenters�Fliegerbraeu, Munich

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Bottom Fermentation (lager)

Pitch 15 to 30MM cells/ml
Knockout colder than fermentation temperature @ 6 to 8˚C

Oxygen solubility ↑
Protection against invading microbes
Reduces fruity/spicy higher alcohols and esters

Free rise to 9 to 10˚C, achieve about 80 - 90% of attenuation limit in 1 week
Drop to lagering temperature (0 to 2˚C) by 1˚C/day (DON”T CRASH!!!!!)
Condition for 3 or more weeks (diacetyl rest sometimes used by larger brewers up to 20⁰C)
Tank is bunged and remaining extract (1 – 2% remaining fermentable extract) or added kraeusen (10%) carbonates beer

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Open Lager Fermenter� (Kloster Brauerei Ettal, Ettal)

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Open Lager Fermenter�(Kloster Brauerei Ettal, Ettal)

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Open Lager Tank�Brauerei Greifenklau, Bamberg

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Clarification/Filtration

Not Permitted – these are not inert, can’t be fully removed

Irish moss
Isinglass
Forced carbonation from CO₂, if not produced by fermentation

Permitted – inert ingredients that can be removed by filtration or sedimentation

PVPP (plastic flakes that adsorb tannin)
Silica gel
DE and cellulose filters
Carbonation by spunding (bunging) and kräusen
Forced carbonation from CO2 captured from fermentation OK

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Spundapparat�pressure-relief valve for carbonation

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German Brewers Are Very Mindful of pH throughout entire process

5.4 to 5.6 pH in the mash
5.1 to 5.4 at end of boil
4.2 to 4.4 at end of fermentation (≥ 4.6 bacteria active and taste affected)
Focus on the beer pH, not the mash!!!!!!
Homebrew pH is often too high!

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German Lagers may have higher levels of SO2 (sulfur dioxide) than American lagers

SO₂ should not to be confused with:

DMS – inadequate boil (should never be found in German lager)
H₂SO – stressed yeast / unwanted microbes

Lager yeast naturally produce more SO₂than ale

German brewing techniques produce/trap more SO₂
Cold fermentation, cold lagering
Natural carbonation (forced carbonation scrubs SO2)

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Factors contributing to increased SO2�Dr. Greg Casey, Coors Brewing�

Lager yeast strain produces more S02 than ale
Spunding and kraeusen (trapped CO₂)
Sulfates in water
Cold temperature (Miller – beer fermented at 10˚C 2x more SO₂ than at 15˚C)
Suntory of Japan noted more SO₂ with all malt beers than with adjunct beers

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Factors contributing to decreased SO2�

Ale yeast
Pasteurization
Higher beer storage temps
Increased tank venting
CO₂ release purges SO₄ from beer
Fast fermentations
Non-pressurized fermentation/conditioning

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Beer from the Lager Tank�Taste the freshness and SO2�Paulaner Braeuhaus, Munich

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Appendix

Typical Grain Bills – a lot of a little
Actual German Brewery Recipes

Munich Dunkel
Weizen

Hell
Dunkel
Helles
Pils
Koelsch
Alt

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Malt Color

Use a lot of low color malt instead of a little of a high color malt
100% vienna or munich malt can be used
Cara malts are usually less than 5% of grain bill
Dark/Roasted malts are usually less than 1%
Roasty flavor rarely acceptable, except a hint in Schwarzbier. Ways to add color, but no roast flavor

Farbebier (colored beer)
Dehusked roasted malt (carafa)

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Malt Bill for Various Beers� (Source: Narziss, Brauwelt, 6, (1990), p. 178-184.)�

Beer Type	Malt Type	Malt EBC	% of Grist

Pils	pilsner	3	100
	pilsner	3	≥ 95
	cara-pils	4	≤ 5
Hell	helles	3.5	≥ 95
	cara-hell	25	≤ 5
Export	helles	3.5	100
Export	pilsner	3	99
	cara-munich	120	≤ 1

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Malt Bill for Various Beers�(Continued)

Beer Type	Malt Type	Malt EBC	% of Grist
Dunkel	munich	15	90
	helles	3.5	9
	black	Na	1
Dunkel	munich - light	15	40
	munich - dark	25	40
	helles	3.5	14
	cara-munich	128	5
	black	Na	1
Dunkel	munich	15	50
	melanoidin	35	30
	helles	3.5	19
	black	Na	1

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Malt Bill for Various Beers�(Continued)

Beer Type	Malt Type	Malt EBC	% of Grist
Maerzen	vienna	5.5	90
	helles	3.5	10
Maerzen	vienna	5.5	90
	cara-hell	25	10
Maerzen	munich	15	70
	helles	3.5	25-30
	cara-munich	120	0-5
Maerzen	munich	15	50
	helles	3.5	30
	melanoidin	20	20
Maerzen	munich	15	100

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Malt Bill for Various Beers�(Continued)

Beer Type	Malt Type	Malt EBC	% of Grist
Helles Weizen	wheat	Na	50-90
	helles	3.5	50-10
Helles Weizen	wheat	Na	70
	cara-hell	25	5
	helles	3.5	25
Helles Weizen	wheat	Na	70
	munich	15	15
	helles	3.5	15

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Malt Bill for Various Beers�(Continued)

Beer Type	Malt Type	Malt EBC	% of Grist
Dunkeles Weizen	wheat	Na	60
	munich	15	40
	black	Na	<0.5
Dunkeles Weizen	wheat	Na	40
	dark wheat	Na	30
	munich	15	30
Koelsch	helles	3.5	95
	cara-hell	25	5
Koelsch	helles	3.5	85
	vienna	5.5	15

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Malt Bill for Various Beers�(Continued)

Beer Type	Malt Type	Malt EBC	% of Grist
Alt	helles	3.5	99
	black	Na	1
Alt	munich	15	90
	helles	3.5	10
Alt	helles	3.5	85
	cara-munich	120	15
Alt	munich	15	50
	melanoidin	35	50

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Malt Bill for Various Beers�

Notes:

Black Dark malt is called Farbemalz (colored malt)
Black malt has color of 1300 to 2500 EBC
Melonoidin malt is also known as Bruhmalz
Munich malt is also know as Dunkles Malz

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German Bier Recipes

Recipes from commercially brewed beers
Note not only the grain, hops, and yeast, but also the process variables.

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Monastery Weltenburg – Munich Dunkel� 2008 World Beer Cup Gold Medal

Malt: 75% Munich, 20% pale, 5% specialty (caramel and roasted)

Water: Grist Ratio: 3 to 1

Mash (2 decoctions) Mash in @ 52°C, rest 10 min

Pull 1^st decoction (30%) & boil 20 min

Rest @ 63°C, rest 30 min

Pull decoction & boil 20 min

Mash off @ 74°C

Lautering Vorlauf – 5 to 10 min

First wort runs off in 1:15 hr

3 sparge water additions @76°C

Total lautering time = 2.5 to 3.0 hr

Boil 50 min @ 103°C (external calandria)

Hops 3 additions: 1st @ boil start; 2nd after 25 min; 3rd at end

IBU - ??

(Probably Hallertau/Hallertau and/or Hallertau/Perle)

Whirlpool 20 min stand

Knockout 12.5°P @ 6°C w/ 2 stage counter flow wort chiller

Aeration 6 mg of O₂and pitch proprietary yeast @ 30MM cells/ml

Flotation 2 hours

Primary 7 days @ 9°C in flat-bottom enclosed fermenter – fully attenuated

Conditioning 3 to 4 weeks @1˚C w/kraeusen for natural carbonation

Filtration DE

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Export Dunkel� (small Bavarian brewer)

OG 12.8˚P

BU na

Water no treatment, except water salts and sauergut

Malt 94% Munich malt, 6% caradunkel, 0.1% Farbemalz (black); Farbebier in kettle

Mashing (1 decoction)

Lautering 2:20 hr total; 1:00 first runnings, 1:20 for 2 sparge additions

Boil 1:45 hr

Hops 1^st 45% Hallertau Perle 10 min after boil start

2^nd 55% Hallertau Perle 30 min after boil start

Ferment Cool to 7˚C in 65 min

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Temperature (˚C)	Rest (min)	Comment
50	-	Mash in
64	10	Pull decoction to raise mash to next rest; boil 20 min
72	20	Saccharification rest
75	--	Mash off/Transfer to lauter tun

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Schneider Weisse Original�Kelheim

Malt: 60% wheat malt, 40% pale barley malt (color comes from <1% carafa)

Water: Grist Ratio: 5.5 to 1 (very liquid)

Mash (2 decoctions) 35°C, mash in

44°C, 10-15 min (ferulic acid → 4VG)

52°C, protein rest

62°C, gelatinize

72°C, saccharification

Mash off

Lautering 3.5 hr

Boil 58 min @ ??°C with external calandria

Hops 12 IBU

Whirlpool

Knockout 12.8°P @ 16°C

Aeration 5 mg of O₂in-line

Yeast proprietary yeast @ 4-7MM cells/ml (don’t reuse yeast – top crop)

Primary ? Days @ 16-24°C in open fermenters – fully attenuated

Bottle Conditioning centrifuge to drop yeast count to 0.3 to 0.5MM cells/ml

cool beer to 2.5g CO₂/L (8˚C)

Mix Speise in tank for 6.5g CO₂/L (3.2 CO₂ v/v)

Fob bottles after filling

1 week @ 20˚C, then 2 week @ 10˚C

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Observations by Hans Peter Drexler (Schneider) on Weissbier�

Longer the rest at 44˚C, the higher the 4-V-G (clove phenol)
Low Kolbach index (≤ 38%) for wheat and barley needed for estery beer
Removal of cold break creates neutral taste and is not necessary
Open fermenters increase esters
Bottle conditioning increases phenols
O₂ reduction at bottling important

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Hefeweizen Beer �Doemens Akademie

OG 12 to 13˚P

BU ≈ 13

ADF ≈ 80%

C02 ≥ 6g/L

Malt 60% Wheat, 38% Pale barley, 2% Sauermalz

Water: Grist 3.75:1

Hops Hallertau Perle pellets, one addition 10 min after start of boil

Ferment at ≈ 20˚C until fully attenuated,

Bottling add Speise held back from brew day, and condition at room temperature

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Temperature (˚C)	Rest (min)	Comment
45	20	Precursor ferulic acid for 4VG formed
50	10	by direct heat to mash tun
62	10	After 10 min. pull 1^st decoction
decoction	in 10 min	raise to 72˚C, hold 15 min, then boiling for 15 min
72	15	Add decoction to raise main mash to 72˚C
78	--	Transfer to lauter tun

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Hefeweizen �(small Bavarian brewer)

OG 12.4%

BU na

H₂O treatment none

Malt 56% wheat, 28% pale barley, 12% Munich, 4% Caradunkel; Farbebier equal to 1.5% added to kettle

Mashing (1 decoction)

Lautering 2:20 hr total; 1:00 first runnings, 1:20 for 2 sparge additions

Boil 1:45 hr

Hops 1 addition of Hallertau Perle 10 min after boil start

Ferment Cool to 16-17˚C in 65 min.

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Temperature (˚C)	Rest (min)	Comment
45	15	Mash in
52	5	Optional, may begin heating immediately to next rest
62	20	Pull decoction, boil 20 min, add back for next rest
72	72	Optional, add decoction to raise main mash to 72˚C
75	--	Transfer to lauter tun

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Export Hell �(small Bavarian brewer)

OG 12.3˚P

BU na

H₂O treatment sour wort - 1% of knockout volume added at mash in, 0.5% added in kettle

Salts CaCl

Malt 96% pale barley, 2% carahell, 2% caradunkel

Water: Grist na

Mashing (1 decoction)

Lautering 2:20 hr total; 1:00 first runnings, 1:20 for 2 sparge additions

Boil 1:30 hr

Hops 1^st 30% Hallertau Perle 10 min after boil start

2^nd 30% Hallertau Perle 30 min after boil start

3^rd 20% Tettnang 60 min after boil start

4^th 20% at knockout

Ferment Cool to 7˚C in 65 min.

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Temperature (˚C)	Rest (min)	Comment
58	15	Mash in
64	20	Pull decoction to raise mash to next rest; boil 10 min
72	25	After 10 min. pull 1^st decoction
75	--	Transfer to lauter tun

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Schoenramer Pils� Brauerei Schoenram, Schoenram, Bavaria

soft water, low alkalinity, chloride and sulfate ions enhances body and aroma respectively
very pale barley variety with a lot of enzyme activity (we use the variety Barke, the palest available)
intense mash, single-decoction best as it boosts attenuation. Rests vary according to year, but a long time around 65°C is necessary
high attenuation (>87% apparent) enhances hop character (dryness) and at the same time, through the higher level of alcohol, adds a sweetness to balance out the bitterness
I am a proponent of aroma hop varieties and use only aroma varieties for my Pils (as for all my beers), even for the bittering - 4 different varieties given 5 times, more than 50% as late hopping, all are Bavarian hop varieties from the Hallertau and Spalt (the varieties and combination a secret I'm not at liberty to give away)
enough evaporation to drive out DMS ( > 5.5% )
acidification of mash and wort to adjust pH (lactic acid derived from the malt and propagated to around 1.5%)
hot trub separation with the whirlpool, cold trub separation with flotation tank
fermentation in open vessels beginning around 7°C, max. temperature 9°C, pitching rate 18 million cells per ml (about 1 liter of thick yeast per hl)
ferment close to final attenuation, cool to 3°C over 2 days (total fermentation time with cooling around 8 days) add 8% kraeusen beer when transferring to lagering
we skim our fermentation head almost daily
hold in tank at 3°C for 2 weeks until vigorous secondary fermentation begins to calm down, gradually cool to below 0°C (around minus one) over two weeks
last two weeks below freezing, total lagering 6 weeks, 5 weeks is also OK, but not less
ensure minimal oxygen take-up at bottling

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Prost!

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US/Exported versions - 6A (Marzen)

IBU: 18-24 SRM 8-17

OG: 1.054 - 1.060 FG 1.010 - 1.014

ABV 5.8% - 6.3%

German Versions - 4B

IBU: 18-25 SRM 4-7

OG: 1.054 - 1.057 FG 1.010 - 1.012

ABV 5.8% - 6.3%

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Example 1

Category 6A - Marzen

OG: 1.0529 FG: 1.013

IBU: 30 ABV 6.0%

Grains: Two-row, Steffi, Pilsner, Munich

Hops: German Select, Tettnanger, Spalter

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Example 2

Category 4B - Festbier

OG: 1.052 FG: 1.016

IBU: 26 ABV 5.8%

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Example 3

Category 6A - Marzen

OG: 1.052 FG: 1.016

IBU: 29 ABV 4.6%

Grains: 50% Munich, 50% Vienna

Hops: Sladek, Opal

Yeast: WLP 820

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Example 4

Category 6A - Marzen

OG: 1.060 FG: 1.01

IBU: 24 ABV 6.6%

Grains: 50% Munich, 50% Vienna

Hops: Pilser, Munich

Yeast: CTZ and Hallertau Mittelfruh

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Example 5

Category 6A - Marzen

IBU: 25 ABV 7.7%

Grains: 60% Munich, Wheat, Carafoam, Caramunich

Hops: Northern Brewer

Yeast: WLP 833

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Example 6

Category 34 - Speciality Beer

Imperial Oktoberfest

OG: 1.085 FG: 1.014

IBU: 24 ABV: 9.3%

Grains: Two-row, Vienna, Munich, Dark Munich, Aromatic

Hops: Bravo, Tettnang, Hersbrucker

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Frank’s Buffer Page

DON’T

RUIN THE SURPRISE!

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Which example was your favorite?

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Tonight’s Examples

1 – Oktoberfest - Sierra Nevada / Brauhaus Riegele
2 – Festbier - Weihenstephaner
3 – Munich Oktoberfest - Dale Wheeler/ Ed Kramer
4 -- Oktoberfest - Left Hand
5 – Oktoberfest - MCBC
6 – The Kaiser - Avery

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