iralosavic
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- 17/10/11
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G'day,
I'm planning to make a Euro lager (German Pilsner if you will) on Sunday and am trying to plan my mash schedule ahead of time.
I want to give the Melanoiden malt a miss and attempt to replace (even improve upon) it by introducing a decoction to my mash.
After reading around, I've decided I want to give a Hochkurz style mash arrangement a go, as from what I have read I feel this should result in the best balance with the least compromise. The issue I am having is deciding where to place the decoction. If I can, I'd rather avoid the need to hold the decoction at a beta amalyse rest on the way to the boil, as my decocting equipment (18L aluminium pot on a gutless stove) lacks a lot of control/accuracy and I can forsee myself becoming overwhelmed on a first attempt. I also have the issue of being a full volume BIAB masher, so the 1/3 volume law limits me to larger temperature jumps.
Details:
Recipe for 21L @ 1.048 (using 75% efficiency in BM until I fine tune my actual results)
88% Pilsner
10% Munich I
2% Acidulated Malt (only using the minimum calcium chloride addition to achieve target calcium)
Halertau Mittlefrueh to 28IBU @ 40. (BM changes this to 33IBU when no chill is ticked. I think either result will still suit the style and my pallate)
Strike water: 29.5L.
Total Mash Volume: 33.8L
Dough-In @ 55c
Protein rest @ 55c for 10 minutes
Beta Amalyse rest @ 63 for 10 minutes
Alpha Amalyse rest @ 68 for 50 minutes
Glycoprotein rest @ 71 for 10 minutes
Mash-out @ 78
According to respected forum members, 1/3 of the total mash volume should be ideally be removed (11L). Using the following formula, I can therefore conclude that the only step with a big enough jump to require such a volume is the 8c step from 55c to 63c (11.2L), however this step would require a saccharfication rest while bringing the decoction to the boil. Mash-out would be the next best option (~9L), but it would need to be a thick mix in order to release the melanoidens, which seems to go against standard brewing practice.
Decocton Volume = Total Mash Volume x (target temperature - starting temperature) / (boil temperature - start temperature)
Anyhow, before I get too far ahead of myself, can anyone please help me out? Cheers
I'm planning to make a Euro lager (German Pilsner if you will) on Sunday and am trying to plan my mash schedule ahead of time.
I want to give the Melanoiden malt a miss and attempt to replace (even improve upon) it by introducing a decoction to my mash.
After reading around, I've decided I want to give a Hochkurz style mash arrangement a go, as from what I have read I feel this should result in the best balance with the least compromise. The issue I am having is deciding where to place the decoction. If I can, I'd rather avoid the need to hold the decoction at a beta amalyse rest on the way to the boil, as my decocting equipment (18L aluminium pot on a gutless stove) lacks a lot of control/accuracy and I can forsee myself becoming overwhelmed on a first attempt. I also have the issue of being a full volume BIAB masher, so the 1/3 volume law limits me to larger temperature jumps.
Details:
Recipe for 21L @ 1.048 (using 75% efficiency in BM until I fine tune my actual results)
88% Pilsner
10% Munich I
2% Acidulated Malt (only using the minimum calcium chloride addition to achieve target calcium)
Halertau Mittlefrueh to 28IBU @ 40. (BM changes this to 33IBU when no chill is ticked. I think either result will still suit the style and my pallate)
Strike water: 29.5L.
Total Mash Volume: 33.8L
Dough-In @ 55c
Protein rest @ 55c for 10 minutes
Beta Amalyse rest @ 63 for 10 minutes
Alpha Amalyse rest @ 68 for 50 minutes
Glycoprotein rest @ 71 for 10 minutes
Mash-out @ 78
According to respected forum members, 1/3 of the total mash volume should be ideally be removed (11L). Using the following formula, I can therefore conclude that the only step with a big enough jump to require such a volume is the 8c step from 55c to 63c (11.2L), however this step would require a saccharfication rest while bringing the decoction to the boil. Mash-out would be the next best option (~9L), but it would need to be a thick mix in order to release the melanoidens, which seems to go against standard brewing practice.
Decocton Volume = Total Mash Volume x (target temperature - starting temperature) / (boil temperature - start temperature)
Anyhow, before I get too far ahead of myself, can anyone please help me out? Cheers