This weekend I will do a 50% malted wheat / 50% Pilsner weizen.
I have done this before using a single infusion at 65c. Turned out ok. Nice flavors, pitched at 25c, and dropped to fermentation temp of 17c
I am thinking of a doing single decoction mash this time.
From reading some posts, there is a flavor enhancement from a decoction, but with modern malts only a single decoction is required.
Not sure of if I should use the decoction to raise from protein rest at 50 to mash at 65 or to get from 65 to 76 for mash out.
I was thinking:
Either:
Strike to raise to 50c hold 30 mins
Raise with immersion heater to 65 hold 30 mins
Remove 1/3 grain, and slowly boil during this 65c mash step
Add back and hopefully hit 75 for mash out hold 10 mins before draining
Or
Strike to raise to 50c hold 30 mins
Remove 1/3 grain, and slowly boil during this 50c step
Add back and get to mash temp of 65 hold 30 mins
Raise to 75 with immersion heater for mash out.
any comments
I have done this before using a single infusion at 65c. Turned out ok. Nice flavors, pitched at 25c, and dropped to fermentation temp of 17c
I am thinking of a doing single decoction mash this time.
From reading some posts, there is a flavor enhancement from a decoction, but with modern malts only a single decoction is required.
Not sure of if I should use the decoction to raise from protein rest at 50 to mash at 65 or to get from 65 to 76 for mash out.
I was thinking:
Either:
Strike to raise to 50c hold 30 mins
Raise with immersion heater to 65 hold 30 mins
Remove 1/3 grain, and slowly boil during this 65c mash step
Add back and hopefully hit 75 for mash out hold 10 mins before draining
Or
Strike to raise to 50c hold 30 mins
Remove 1/3 grain, and slowly boil during this 50c step
Add back and get to mash temp of 65 hold 30 mins
Raise to 75 with immersion heater for mash out.
any comments
