No secrets as far as I'm concerned- just ask and ye shall receive! :icon_chickcheers:
I think the QABC place getter is in the WAYBIII thread somewhere, maybe around early September. Pretty simple IIRC, 100% BoPils, protein rest, straight away pull around 3-4L of thick decoct, 10 or 15 minute boil of that to then lift saccharification to around 64C, long mash, long boil, 24- odd IBU Hallertau bittering (or any low- %AA noble), 2247PC or your favourite lager yeast at 10-12C. It should attenuate fully so be patient, lager well but do remember to give it a diacetyl rest beforehand, not like some clown who more or less skipped it (was rushed) and got pinged for that at the Nats!
This year isn't all that different as far as recipes go, reckon 100% BoPils has a very faint background note which is like off dairy (its not just me, judges have noted something odd too), and while it is otherwise a supremely delicious malt, at least 20% ordinary Pils malt seems to either dilute or eliminate that subtle naffness. FWH with low- AA%, if you like some blatant noble hops character then use 0.5 to 1.0g/L flavour, the most recent one I did with some Ellerslie Saphire like that and so far it is just magnificent, but not really to style at the higher rate. It should be a thorough malt submission, even though attenuation is full, it is slightly sweet but not thick or chewy, exercising restraint with the hops is probably hard for IPAers, however it is really worth it in more ways than one.
Agreed, decoction is largely redundant with spec malts that are available, however IMO there's nothing quite like the fresh, crisp 100% base malt version, plus you learn a bit about the malt itself. :icon_cheers:
Equipment is a whole other debate of course, but its most definitely diffrent strokes for diffrent folks! If you've got a BM, Sabco or whatever then that's fine and dandy, there's some very, very neat bits of kit out there, but as we've seen, stovetop and/ or itty bitty stockpots are capable of the top shelf stuff too.
