Style Of The Week 22/8/07 - Munich Dunkel

[yankinoz]

How lig

JW = Joe White. Local Australian Maltster, not suprised you haven't heard of it on the international scale, it's cheap for a reason.

Edit: Damn keys on the board too close together.

I've never used JW Munich. I've had often good but inconsistent results with other of their maltshttp://www.theaustralian.com.au/business/substandard-malt-by-joe-white-leaves-brewers-bitter/news-story/d872f5ec946a0511744cd61dbd47b2a5, but recall there was a double ownership switch and many complaints over quality back in 2013 and 2014:

 

[technobabble66]

Ok, my first MD, & i'm not sure if i've got a stuck fermentation, or if my decoctions have added a truckload of unfermentables: It's flatlined at 1.014 :unsure:

I did the MD similar to post #157:
OG= 1.015
FG=1.010
88% Munich
6% Biscuit
3% Melanoiden
3% Midnight wheat
20g Hall Mitt & Spalt each at FWH, 10g Hall Mitt + 15g Spalt @ 20mins/cube.
35/55/64/72/78 for -/5/90/20/5
2 decoctions: 35-->55, 64-->72
1st decoction, 6L stepped 55/63/68 for 5/10/40 then boiled for 40mins
2nd decoction, 4L taken from 64°C, so boiled directly for 30mins.
Yeast = S-189 (2nd use of yeast cake, so full pitch)

This was pitched at 16°C, allowed to drop to 13°C overnight, then steadily ramped a degree a day to 17°C and held there. Fermentation flatlined by day 7 as hasn't moved since (6 days now).
Predicted FG = 1.010
Measured FG = 1.014
so a reasonable difference (67% attenuation cf 75%), but not catastrophic.

TBH, it's tasting pretty damn good out of the FV, but i'm curious as the whether an extra point or 2 of attenuation would provide a better dryness or if the higher finish is best for this style.


So, do other people have similar results with decoctions?
Should the decoction add such a significantly higher amount of unfermentables?