warra48 wrote:The mash and decoctions smelled great.
Just like fresh bread/biscuits baking smell.
drsmurto wrote:Decoctions apparently improve your efficiency - at least i have read that somewhere.
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Hi all
Having had the last 18 months exploring decoction mashing I hope I can answer this question.
1. You can brew superb German or any beers using current well-modified malts from around the world with single infusion mashes.
2. Decoction mashing IF done correct will increase the malt character and improve efficiency.
3. With the current well-modified malts you have to be careful with decoction mashing. As I will explain through experience and chatting to those who know.
NEVER do an acid rest (54C) or there about with these malts as it will make your beer too thin and all the effort of your decoction will be destroyed.
Mash in at 64C for 60 minutes. Take out 30 to 40% of the thick mash with some wort and transfer to a 20L pot. (You should have your grains in the mush tun covered with some wort). Add heat slowly over 30 minutes till it reaches the boil. Boil the decoction for only 10 minutes (you need to be stirring the decoction most of the time so it does not burn the bottom of the pot). Then transfer this decoction back to your mash tun slowly with heaps of stirring.
Once back to the mash tun you should have a mash temperature of about 70C. Leave the mash at this Temperature for 30 minutes. Then run-off and sparge as normal.
IMPRTANT!
This is important with decoction mashes or any mashes that are constantly stirred.
To eliminate any astringency from your beer through Decoction mashing add 1/8th of a teaspoon (the size of a green pea) of sodium metabisulphite in your mash tun. It will not affect you beer in any way other than saving a days work.
Need any more questions please let me know?
Ray Mills
Trough Lolly wrote:G'day Neil,
Have a search for Koelsch bier and you'll see what else you can do with that yeast!
If it were me, I'd make a Koelschbier first and then chuck the Doppelsticke onto the yeastcake after racking off the Koelsch and watch the fun begin!
Cheers,
TL
drsmurto wrote:I've made a Kolsch with that yeast. Not a bad drop if i do say so myself.
Makes a cracker Altbier as well.
Some ppl have used it in APAs as its a clean ale yeast.
Got my hands on some 2575 (Kolsch II) to use in my next Kolsch.
drsmurto wrote:Only ever make an all spalt alt
Never used spalt for anything else!
Must be the seppo judges then cos the judges at SABSOSA and ANAWBS seemed to enjoy it.....
Trough Lolly wrote:drsmurto wrote:Only ever make an all spalt alt
Never used spalt for anything else!
Must be the seppo judges then cos the judges at SABSOSA and ANAWBS seemed to enjoy it.....
+1
I tried bittering a Dortmunder with Spalt, and er, I won't do it again!
It's a nice hop, for a particular style IMO...
Cheers,
TL
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