Ok, so this is going down on Sunday. I'll be making a starter tonight but the pitching calculator says 3L (1.090/5 gallons). I want to underpitch, right? So should I do 2, 2.5...?
I was going to do a decoction but the last high gravity beer I made turned out to be, uh, normal gravity and so I'm going to (a) hope that now I'm more in tune with my processes (and am fly sparging) and (b) not mess with more than one variable at a time. So a single infusion at 147, huh? I can dig it.
I need some smaller fermenters so I can do 1/3 gal batches of stuff. That sounds fun.
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Ok, so this is going down on Sunday. I'll be making a starter tonight but the pitching calculator says 3L (1.090/5 gallons). I want to underpitch, right? So should I do 2, 2.5...?
I was going to do a decoction but the last high gravity beer I made turned out to be, uh, normal gravity and so I'm going to (a) hope that now I'm more in tune with my processes (and am fly sparging) and (b) not mess with more than one variable at a time. So a single infusion at 147, huh? I can dig it.
I need some smaller fermenters so I can do 1/3 gal batches of stuff. That sounds fun.
I'd probably not do a single infusion for the "traditional" recipe, as the decoct is there to add biscuit/aromatic flavors, and without the decoct, I think you'd be missing that aspect of the beer. If you're really set on a single infusion, perhaps throw in 8oz of biscuit to the mash to give that breadyness.
__________________ Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23 Clearing:Apple Wine Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn
I'm brewing the "traditional" recipe tomorrow with two bottles of D1, 7.5lbs pale, 7.5lbs pils and a 2 hour boil. I was looking at doing a "traditional" mash (decoction) but I'm not sure what would be appropriate here. I'm open for opinions! Right now I'm just looking at a double infusion at the following schedule.
2 min Mash Ingredients
Protein Rest: Add 16.50 qt of water at 132.0 F
30 min - Hold mash at 122.0 F for 30 min
2 min Saccrification: Add 12.00 qt of water at 196.9 F
30 min - Hold mash at 150.0 F for 30 min
-- Sparge with 2.95 gal of 168.0 F water.
-- Add water to achieve boil volume of 8.27 gal
I'm brewing the "traditional" recipe tomorrow with two bottles of D1, 7.5lbs pale, 7.5lbs pils and a 2 hour boil. I was looking at doing a "traditional" mash (decoction) but I'm not sure what would be appropriate here. I'm open for opinions! Right now I'm just looking at a double infusion at the following schedule.
2 min Mash Ingredients
Protein Rest: Add 16.50 qt of water at 132.0 F
30 min - Hold mash at 122.0 F for 30 min
2 min Saccrification: Add 12.00 qt of water at 196.9 F
30 min - Hold mash at 150.0 F for 30 min
-- Sparge with 2.95 gal of 168.0 F water.
-- Add water to achieve boil volume of 8.27 gal
I'm partial to the "enhanced double decoction" as described on the brewing wiki. It's benefits are as follows, a) more mash is boiled for more decoction flavor, and b) the protein rest can be as short as you like, whereas in the normal double decoction, you have to hold it at protein rest temp for as long as it takes to pull the decoction, raise decoction to sacc rest temps and rest, raise decoction to boil and boil for as long as you like before adding back to the mash. I'd also recommend a protein rest temp around 133. At 122, youll be sacrificing head retention, especially if you hold it for a long time.
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I'm too lazy and have too many beers going to keep updating this!
I'm brewing the "traditional" recipe tomorrow with two bottles of D1, 7.5lbs pale, 7.5lbs pils and a 2 hour boil. I was looking at doing a "traditional" mash (decoction) but I'm not sure what would be appropriate here. I'm open for opinions! Right now I'm just looking at a double infusion at the following schedule.
2 min Mash Ingredients
Protein Rest: Add 16.50 qt of water at 132.0 F
30 min - Hold mash at 122.0 F for 30 min
2 min Saccrification: Add 12.00 qt of water at 196.9 F
30 min - Hold mash at 150.0 F for 30 min
-- Sparge with 2.95 gal of 168.0 F water.
-- Add water to achieve boil volume of 8.27 gal
If I were to do this again (and I might), I'd probably do a single decoct looking something like this:
infuse to 146, rest for 30, draw off 4.5 qts (mash continues to rest during next few steps) bring the draw off to a boil, hold at boil for 10 mins (sturring), add back to main mash (this should take the other 30 mins of the 146 mash rest) this should bring the mash up to 156ish, hold for 20 mins, drain off. (you discussed earlier not to mash-out)
__________________ Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23 Clearing:Apple Wine Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn
After going back and forth endlessly it seems like I'm going to do it Freezeblade's way. I get to decoct but if I screw it up it's only 4.6 qts of the mash gone, and the rest has already gone through a 60 min mash at 147 so it should be pretty idiot proof. If I rested at 122 and then messed things up then we'd have an issue.
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Ok, heres a single infusion & single decoction off of freeze's info for my recipe.
Mash Ingredients Protein Rest: Add 30.00 qt of water at 154.9 F
30 min - Hold mash at 146.0 F for 30 min
10 min Saccharification: Decoct 5.39 qt of mash and boil it
20 min - Hold mash at 156.0 F for 20 min
-- Sparge with 2.57 gal of 168.0 F water.
I plan on adding all 3 pounds of D1 at the beginning of the boil. This should get me closer to the target 38 SRM and might help account for some of the interesting flavors the monks get.
I've been talking with my club about this, and most people seem to have serious reservations about the traditional recipe. Essentially they're saying that we won't get the dark fruit/etc flavors from the syrup like we're hoping. I trust these people a lot (they leave competitions with wreaths of medals around their neck, and one is currently the NYS Homebrewer of the Year by a large margin) but I think we should go ahead with things anyway. For one, I've already bought the ingredients But also, even if it's not a good Westy clone, or a good quad, it'll at least still be good beer, right?
__________________ Community Beer Works: a Buffalo, NY nanobrewery in the making.
But also, even if it's not a good Westy clone, or a good quad, it'll at least still be good beer, right?
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