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Taste Notes

This recipe is a composite of various Kottbusser versions from various online sources, including the AHA recipe database clone recipe of Snow Drop; a recipe for Berghoff Brewery’s version; Randy Mosher’s Radical Brewing; and Ron Pattison’s Homebrewers Guide to Vintage Beers (see below). Most of the sources appear to use a relatively long (90 - 120 minute) boil. *** From Pattinson, Ronald. The Home Brewer's Guide to Vintage Beer: One characteristic that Kotbusser shared with Broyhan was sourness, which was presumably derived from lactic acid bacteria present in the brewing equipment. And I mean sour. The level of acidity was similar to that in a lambic or Berliner Weisse. Unsurprisingly, given the presence of lactobacillus during fermentation, Kotbusser was very lightly hopped. The original mashing method was pretty odd. There was an initial mash with water at 113°F, followed by a second mash with boiling water. The hop addition was even more bizarre. The hops were boiled separately in a small amount of water for eight to ten hours and added to the wort just before it was cooled. Fermentation started in fermenting vessels, but when it had reached its peak, the wort was transferred to barrels with open bungs. When yeast stopped coming out of the bunghole, the cask was bunged and left to condition for another three to four weeks.