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impatient · 12-30-2009, 11:31 PM

I jumped thru some hoops to get this information and after some debate... , since I have recieved some help around here,... I decided to share it.

Boston Lager Clone (Decoction/Krausening AG recipe)

Ingredients:
9.5 lbs American 2-Row
0.5 lbs Crystal 60
1oz Tettnanger 60 minute addition
1oz Hallertau 20 minute addition
1oz Hallertau 10 minute addition
1oz Hallertau in Secondary
Wyeast 2035

OG 1.048
TG 1.009
Color 7.85
IBU 26
ABV 5.0

Heat 12.5 quarts of strike water to target 105 degrees
Hold mash at 105 for 30 minutes

Remove 5 pints of mash, boil and return to mash tun. Stir and verify temp of approx 122. After reaching 122 rest for 30 minutes.

Remove 11 pints of mash, boil and return to mash tun. Stir and verify temp of 155. 155 is very important for the body of the beer. After reaching 155 rest for 30 minutes.

Heat 15 quarts of water to 168.

Remove 7 pints of mash, boil and return to mash tun. Stir and verify temp of 168. Do not exceed 170.

Settle grain bed and clear runnings. Sparge with 15 quarts(above) at 1 quart minute.

Boil wort adding hops at intervals above and chill wort down to 50 degrees.

Remove 1/6 of final wort volume and refrigerate for krausening below.

Pitch the yeast and ferment for 10 days at 50 degrees. Save 1/6 of the yeast starter and refrigerate.

Move to secondary and dry hop. Check gravity and record for use below. Hold at 50 degrees.

Remove saved yeast and wort, mix and warm to 50 degrees. Take the secondary gravity above and add 0.015. Example 1.010 + 0.015 = 1.025. Record the gravity of this mixture each day until it reaches the calculated value. Once the value is reached add the mixture to the secondary and bottle immediately. Do not add priming sugar, this technique will create your carbonation.

Once bottled, store at 50 degrees for 2 weeks and then drop the temp by 1 degree each day until 30 degrees is met. Lager at 30 degrees for 3 weeks.

Enjoy.

wedge421 · 12-31-2009, 04:36 AM

Holy dog crap where did you get this! And who is going to lose their job over it!

**CharlosCarlies** · 12-31-2009, 05:48 AM

Looks interesting but I wouldn't do an acid rest at all and I definitely wouldn't hold the protein rest that long w/ well modified malts. Someone please correct me if I'm wrong though.

kinnasst · 12-31-2009, 11:28 AM

This is cool. Is this really the SA process scaled for 5 gallons?

Acid rest is probably ok, but there won't much of a pH change in 30 min. Pretty much everything I've read advises against a protein rest at 122 for well modified malts in favor of something in the low to mid 130's.

impatient · 01-01-2010, 01:33 AM

Quote:

Originally Posted by kinnasst

This is cool. Is this really the SA process scaled for 5 gallons?

Yes

Quote:

Originally Posted by kinnasst

Acid rest is probably ok, but there won't much of a pH change in 30 min. Pretty much everything I've read advises against a protein rest at 122 for well modified malts in favor of something in the low to mid 130's.

I just posted the information that was generously shared with me. I know the reasoning behind multi-step mashing and it does not make sense however they state right on the website that they use a four step decoction mash.

kinnasst · 01-01-2010, 11:30 AM

If that's the way it is made, who am I to argue?

Have you brewed this?

OLDBREW · 01-01-2010, 01:22 PM

Quote:

Heat 12.5 quarts of strike water to target 105 degrees
Hold mash at 105 for 30 minutes

Remove 5 pints of mash, boil and return to mash tun. Stir and verify temp of approx 122. After reaching 122 rest for 30 minutes.

Remove 11 pints of mash, boil and return to mash tun. Stir and verify temp of 155. 155 is very important for the body of the beer. After reaching 155 rest for 30 minutes.

Heat 15 quarts of water to 168.

Remove 7 pints of mash, boil and return to mash tun. Stir and verify temp of 168. Do not exceed 170.

you dont say how thick or thin the decocted pull portions will be = liquid to grist ratio, or how long each boil is..

If you are going to try this, my suggestion to you is:

After dough-in (5 minutes) do your first pull and start moving up to boiling.

Your first five pint pull, you'll need to bring that up to saach rest temperature range for ten minutes before going to boil. This way you convert the starches before destroying the enzymes.

Same with the second eleven pint pull. Either rest these two, or take the pulls very slowly through 140-162* so you get the conversion (about ten minutes).

Larger breweries have so much volume that it takes them time to get from 105 or 122 to boiling, so the conversion happens on the way up.

As a homebrewer using such small porportions, you will move up to boiling very quickly and may not get the conversion.

impatient · 01-01-2010, 06:33 PM

Quote:

Originally Posted by kinnasst

If that's the way it is made, who am I to argue?

Have you brewed this?

Soon

impatient · 01-01-2010, 06:45 PM

Quote:

Originally Posted by OLDBREW

you dont say how thick or thin the decocted pull portions will be = liquid to grist ratio, or how long each boil is..

If you are going to try this, my suggestion to you is:

After dough-in (5 minutes) do your first pull and start moving up to boiling.

Your first five pint pull, you'll need to bring that up to saach rest temperature range for ten minutes before going to boil. This way you convert the starches before destroying the enzymes.

Same with the second eleven pint pull. Either rest these two, or take the pulls very slowly through 140-162* so you get the conversion (about ten minutes).

Larger breweries have so much volume that it takes them time to get from 105 or 122 to boiling, so the conversion happens on the way up.

As a homebrewer using such small porportions, you will move up to boiling very quickly and may not get the conversion.

I would assume that the pulls need to be thick. The more grain that is boiled throught the process the better, right?

Thanks for the info.

Note: This recipe should not be performed without an understanding of what is going on here. For example, I am assuming that whoever brews this understands that the mash pulls are just approximate. I would recommend pulling more in case the mash does not reach the desire temp with the decoction is added back in. You can alway let the extra cool and throw back in after.

And, the only tempurature that should not be deviated from is the 155. The other rest temps are sufficient as long as you stay within an "understood" range.

Awfers · 01-01-2010, 07:30 PM

SABL is a decent beer.

My only question is: What are the AA percentages for the hops (or the target IBUs) so we can do the calculation of IBU extraction ?