Schmitz method for Wob
Posted: Wed May 18, 2016 8:12 pm
Wob.
Finally, I found the journal on the Schmitz method for producing Bavarian Lager and Boh. Pils.
Modern malt was used by the brewmaster. The journal was written in 1906. I thought that I read about the method in a journal written in 1896 or 98. What I have written, except for the last paragraph, is word for word and number for number taken from the journal.
Producing Bavarian Lager.
Dough in modern malt using 5 l/K. Rest mash one hour 28 C.
Drain tun and boil entire volume of mash for 20 minutes. Cool mash to 40 C and add mash liquid, rest for 10 minutes. Hold mash at 40 C.
Drain tun and boil entire volume of mash for 20 minutes. Cool mash to 50 C and add mash liquid, rest for 10 minutes. Hold mash at 50 C.
Drain tun and boil entire volume of mash for 10 minutes. Cool mash to 60 C and add mash liquid, rest for 20 minutes. Hold mash at 60 C.
Drain tun and boil entire volume of mash for 20 minutes. Cool mash to 65 C and add mash liquid, rest for 20 minutes. Hold mash at 65 C.
Lauter.
Higher attenuation will result during principle fermentation.
Secondary fermentation lasting two weeks.
Reduce temperature to 0 C for one month. Albuminoids will not be present.
There is no after fermentation with this method. Carbonation induced before packaging.
Good quality lasting three months from packaging when refrigerated.
Producing Boh. Pils.
Dough in modern malt at 13 C and rest mash for one hour.
Follow instructions for Lager. Add following cycles.
After 65 C rest. Drain tun and boil entire volume of mash for 20 minutes. Cool mash to 67 C and add mash liquid, rest for 20 minutes. Hold mash at 67 C.
Drain tun and boil entire volume of mash for 10 minutes. Cool mash to 70 C and rest for 10 minutes. Hold mash at 70 C.
Lauter.
Lower attenuation will result during principle fermentation.
Secondary fermentation lasting two weeks.
Reduce temperature to 0 C for one month.
Transfer beer and raise temperature to 5 C.
After fermentation will induce carbonation.
Test carbonation after two months and package.
Good quality lasting six months from packaging when refrigerated.
Due to the amount of work, heating and cooling energy expended, and the time involved, the method fell from favor. The brewery returned to using tri-decoction method after discovering that modern malt worked just as well and produced similar results with tri-decoction. Using the original Schmitz process five temperatures were used for producing Lager and eight for producing Pils. In tri-decoction method, eight and sometimes nine temperatures are used, four in the decoctions and four or five in the mash tun for producing Lager and Pils. Mash out is not included. The name of the brewmaster that wrote the journal was Joaquin Schmitz. Coincidence? Perhaps.
Finally, I found the journal on the Schmitz method for producing Bavarian Lager and Boh. Pils.
Modern malt was used by the brewmaster. The journal was written in 1906. I thought that I read about the method in a journal written in 1896 or 98. What I have written, except for the last paragraph, is word for word and number for number taken from the journal.
Producing Bavarian Lager.
Dough in modern malt using 5 l/K. Rest mash one hour 28 C.
Drain tun and boil entire volume of mash for 20 minutes. Cool mash to 40 C and add mash liquid, rest for 10 minutes. Hold mash at 40 C.
Drain tun and boil entire volume of mash for 20 minutes. Cool mash to 50 C and add mash liquid, rest for 10 minutes. Hold mash at 50 C.
Drain tun and boil entire volume of mash for 10 minutes. Cool mash to 60 C and add mash liquid, rest for 20 minutes. Hold mash at 60 C.
Drain tun and boil entire volume of mash for 20 minutes. Cool mash to 65 C and add mash liquid, rest for 20 minutes. Hold mash at 65 C.
Lauter.
Higher attenuation will result during principle fermentation.
Secondary fermentation lasting two weeks.
Reduce temperature to 0 C for one month. Albuminoids will not be present.
There is no after fermentation with this method. Carbonation induced before packaging.
Good quality lasting three months from packaging when refrigerated.
Producing Boh. Pils.
Dough in modern malt at 13 C and rest mash for one hour.
Follow instructions for Lager. Add following cycles.
After 65 C rest. Drain tun and boil entire volume of mash for 20 minutes. Cool mash to 67 C and add mash liquid, rest for 20 minutes. Hold mash at 67 C.
Drain tun and boil entire volume of mash for 10 minutes. Cool mash to 70 C and rest for 10 minutes. Hold mash at 70 C.
Lauter.
Lower attenuation will result during principle fermentation.
Secondary fermentation lasting two weeks.
Reduce temperature to 0 C for one month.
Transfer beer and raise temperature to 5 C.
After fermentation will induce carbonation.
Test carbonation after two months and package.
Good quality lasting six months from packaging when refrigerated.
Due to the amount of work, heating and cooling energy expended, and the time involved, the method fell from favor. The brewery returned to using tri-decoction method after discovering that modern malt worked just as well and produced similar results with tri-decoction. Using the original Schmitz process five temperatures were used for producing Lager and eight for producing Pils. In tri-decoction method, eight and sometimes nine temperatures are used, four in the decoctions and four or five in the mash tun for producing Lager and Pils. Mash out is not included. The name of the brewmaster that wrote the journal was Joaquin Schmitz. Coincidence? Perhaps.