Dave70
Le roi est mort..
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I'm about to enter the exciting world of decoction mashing and was hoping a few wiser heads could run an eye over my method to confirm I'm on the right track.
The beer will be a Bock, mostly Munich with a little crystal, pale and choc.
To keep things simple, I'm starting with a double decoction.
Goes like this.
Mash in - 55 deg - protein rest 80 min.
Draw off 1/3 of the thick mash into pot, bring to boil, keep it going for about 15 min - yes, stirring.
Off boil.
*Add back to main mash - raise temp to 65 deg - sacc rest 60 min.
*If anyone has a nifty formula for calculating how much mash to pull in order to get the right numbers, I'd be glad to hear it. 1/3 seems like a good rule of thumb. If I hit 65 with a few scoops left in the pot, no biggie, I plan on just cool it and ad it back when it's right.
Pull another 1/3, boil for 15 min- add back to mash - raise to 75 deg for mash out for 15 min.
Carry on as usual.
Thats basically it. I can see evaporative loss being an issue, so the mash may need topping up before draining to the kettle.
Like I said, first time doing this so It;s more about getting a feel for the whole procedure than anything.
If I can produce a nice beer from it and not bottles of tannins or burnt toast, I'll be chuffed.
The beer will be a Bock, mostly Munich with a little crystal, pale and choc.
To keep things simple, I'm starting with a double decoction.
Goes like this.
Mash in - 55 deg - protein rest 80 min.
Draw off 1/3 of the thick mash into pot, bring to boil, keep it going for about 15 min - yes, stirring.
Off boil.
*Add back to main mash - raise temp to 65 deg - sacc rest 60 min.
*If anyone has a nifty formula for calculating how much mash to pull in order to get the right numbers, I'd be glad to hear it. 1/3 seems like a good rule of thumb. If I hit 65 with a few scoops left in the pot, no biggie, I plan on just cool it and ad it back when it's right.
Pull another 1/3, boil for 15 min- add back to mash - raise to 75 deg for mash out for 15 min.
Carry on as usual.
Thats basically it. I can see evaporative loss being an issue, so the mash may need topping up before draining to the kettle.
Like I said, first time doing this so It;s more about getting a feel for the whole procedure than anything.
If I can produce a nice beer from it and not bottles of tannins or burnt toast, I'll be chuffed.