Segelschiffmumme & Stadtmumme

Segelschiffmumme (First Runnings)

OG = 1.128  FG = 1.037  
IBU = 80  SRM = 14  ABV = 12.1%

Stadtmumme (second runnings)

OG = 1.043 (before a 75-minute boil)  FG = 1.005 
IBU = 40  SRM = 7  ABV = 4.8%

Ingredients
14.44 lbs. (6.55 kg) German Pilsner malt 
0.79 lb. (0.36 kg) Weyermann Caramunich® I malt
0.79 lb. (0.36 kg) melanoidin malt 
Segelschiffmumme: 16.4 AAU Saaz hops (60 min.) (4.1 oz./116 g at 4% alpha acids)
Stadtmumme: 9.4 AAU Saaz hops (60 min.) (2.34 oz./66 g at 4% alpha acids) 
Any strong attenuating ale yeast (such as SafAle US-05)
3⁄4 cup corn sugar (if priming)

Step by Step for both Segelschiffmumme and Stadtmumme
Set the mill gap for this heavy grain bed to approximately 1.5 mm. Mash-in for both beers at 126 °F (52 °C) at a liquor-to-grist ratio 2.6:1 by weight (1.25 qts./lb.). Rest 10 minutes. Raise temperature to 144 °F (62 °C) and rest 25 minutes. Raise temperature to 154 °F (68 °C) and rest 25 minutes. Raise temperature to 162 °F (72 °C) and rest 20 minutes. Raise temperature to 172 °F (78 °C) for the mash-out. Recirculate until clear, then sparge. Continue lautering until kettle gravity  is about 1.088 then discontinue runoff to that kettle. Boil the wort for the segelschiffmumme, to achieve 30% evaporation, or when SG is about 1.128. This portion of the wort develops a reddish, sour-cherry-like sheen. Taste this high-gravity wort: It has a surprisingly pleasant, melanoidin-derived taste of bread crust, malt candy, and toffee. Pour this wort into a coolship for overnight cooling, sedimentation, and aeration.

For the second-runnings stadtmumme, continue lautering and sparging the same mash into a separate kettle, until the OG is about 1.043. Boil this wort for 75 minutes; and finish the brew in the usual fashion through heat-exchanging and fermenting it.

Extract with grains versions: The use of extracts can easily be swapped out for the segelschiffmumme recipe but creating the stadtmumme is hard to achieve with an extract-based recipe. For the segelschiffmumme, simply replace the Pilsner malt with 6.25 lbs. (2.8 kg) Pilsen dried malt extract while maintaining the same pre-boil and post-boil volumes as well as hopping rates. Steep the grains in the water as it heats up to 170 °F (77 °C). Remove grains and stir in the dried malt extract while off heat. When all the extract is dissolved bring wort to a boil, adding hops according to the all-grain recipe. The rest of the all-grain instructions can be followed.

Sensory Evaluation of both schiff- and stadtmumme Test Brews: The schiffmumme is truly a “big” beer. It is chestnut brown, slightly turbid, with a creamy, fine, and long-lasting head of foam. The bouquet is powerful with notes of strawberry, gooseberry, and dried fruit. On the palate, the mouthfeel is velvety with the alcohol providing warming underpinnings for delicate notes of caramel and creamy sweets, both of which linger. The long-lasting, malty finish has mildly estery hints of mint and pear. Overall, this beer is rich and absolutely delicious.

The color of the stadtmumme is much lighter, but in most sensory aspects it resembles its mighty cousin, but in a restrained fashion. The bouquet and the upfront taste are reminiscent of sweet, creamy caramel and apple pie. These notes give way to a brief but distinct sensation of hop bitterness, which fades relatively quickly. This ale is surprisingly substantial and complex on the palate considering that it is a mere second-runnings brew.