In the pursuit of the perfect German Lager, homebrewers often find themselves at a crossroads. On one side sits the traditional decoction mash, a labor-intensive process involving boiling grains and hours of stirring.
On the other side is the single infusion mash, the simple method used for most ales. Yet there is a third path that offers the precision of the former with the efficiency of the latter. It is called the Hochkurz mash.
The Hochkurz method is widely considered the gold standard for brewing with modern, highly modified malts. The name itself reveals its logic. Hoch translates to "High," referring to the high starting temperature, while Kurz means "Short," describing the relatively brief duration of the mash compared to traditional schedules.
It is a technique that prioritizes enzyme control without the unnecessary steps that can strip a beer of its body.
The Problem with Tradition
To understand why the Hochkurz method exists, we must look at how malt has changed. Historically, malt was undermodified, meaning the protein matrix inside the grain kernel was not fully broken down during the malting process.
Brewers were required to perform a low temperature Protein Rest at roughly 122°F or 50°C. This step activated proteolytic enzymes to break down gums and proteins, preventing haze and stuck sparges.
Today, however, malts are fully modified. The maltster has already done the heavy lifting. If a brewer performs a long protein rest on fully modified malt, they risk breaking down the proteins too much. This results in a thin, watery body and poor foam stability in the final glass.
The Hochkurz method solves this by skipping the protein rest entirely.
The Two Step Dance
The brilliance of this method lies in how it separates the two primary sugar converting enzymes. In a single infusion mash, a brewer picks a compromise temperature, usually around 152°F, and hopes for a balance between fermentability and body.
The Hochkurz schedule separates these objectives into two distinct temperature steps.
The Maltose Rest
The first step targets Beta Amylase. This enzyme is responsible for snipping maltose units off the ends of starch chains. Maltose is highly fermentable, which leads to a drier, crisper beer with higher alcohol potential.
By holding the mash between 144°F and 147°F (62°C to 64°C) for 30 to 45 minutes, the brewer allows Beta Amylase to work without competition. The longer the mash sits at this step, the drier the final beer will be.
The Dextrinization Rest
Once the desired fermentability is achieved, the temperature is raised to the second step. This targets Alpha Amylase, the enzyme that chops starch chains randomly in the middle. This creates longer sugar chains known as dextrins, which yeast cannot eat.
These dextrins are crucial for mouthfeel and body. This rest typically occurs between 158°F and 162°F (70°C to 72°C) and lasts until the iodine test confirms full conversion.
Why It Matters
This method turns the mash into a controllable lever rather than a static recipe step. If you are brewing a dry Northern German Pilsner, you can lengthen the Maltose Rest.
If you are aiming for a chewy Munich Dunkel, you can shorten the first step and lengthen the second. It allows you to maximize the activity of both enzymes independently without the negative side effects of a protein rest.
For the homebrewer looking to step up their lager game, the Hochkurz mash offers the perfect balance. It captures the quality improvements of step mashing while respecting the time constraints of a modern brew day.
The Origins of the High Short Mash
The invention of the Hochkurz method was less of a sudden discovery and more of a scientific evolution driven by the prestigious brewing university at Weihenstephan. As agricultural science advanced in the 20th century, barley farmers and maltsters began producing grains that were far more consistent and enzymatically active than their predecessors.
Professor Ludwig Narziß, the renowned German brewing scientist and author, was instrumental in codifying this shift. He recognized that the traditional decoction schedules, while romantic, were actually detrimental to beers brewed with these new, highly modified malts.
By advocating for a schedule that started high and finished quickly, Narziß and his colleagues helped professional brewers transition away from centuries of tradition to a method that scientifically matched the quality of their ingredients.