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-   -   Help With a Promash Decoction Schedule? (http://www.homebrewtalk.com/f36/help-promash-decoction-schedule-365708/)

DSmith 11-07-2012 08:32 PM

2 Attachment(s)
Quote:
Originally Posted by MrManifesto View Post
I would like to clone Scheider Weisse Original Tap 7 and I found what looks like a very good recipe for it. Trouble is, I'm not sure how read the schedule below. I've brewed plenty of all grain but never done a decoction or used Promash. Any help?


Step Rest Start Stop Heat Infuse Infuse Infuse Step Name Time Time Temp Temp Type Temp Amount Ratio ---------------------------------------------------------------------------------
Strike 5 15 93 93 Infuse 97 7.58 1.00 Protein Rest 5 125 122 122 Infuse 212 2.93 1.39 Low Mash 95 65 152 152 Decoc 212 4.60 0.65 (Decoc Thickness) High Mash 40 30 166 166 Decoc 212 3.01 1.50 (Decoc Thickness) Sparge 5 30 168 168 Infuse 180 2.01 1.65
I love Promash. Here's is a set of screenshots that will help you fill in your #'s, not even attempting to model any mash. The top is for the infusion steps, the bottom is for the decoction steps - note the labels change depending on what you click on (infusion vs decoction step). The 0.65 (thick decoction) and 1.5 (thin decoction) probably affect the heat capacity part of the calculations. I've found that you always need more infusion or decoction volume than Promash calculates.

I've filled in YOUR #'s into a table out of curiosity (pic below). Some of the timings seem a little strange because of how long they are. Identifying the rest temperatures and times is probably the most important part and you can figure out with other tools how to do it with your system. Also note that there is no planned temperature loss during these steps - pull more decoction than needed and have near boiling water around to hit your temperatures in real life.

Attachment 82842
Attachment 82845

DSmith 11-07-2012 08:32 PM

2 Attachment(s)
Quote:
Originally Posted by MrManifesto View Post
I would like to clone Scheider Weisse Original Tap 7 and I found what looks like a very good recipe for it. Trouble is, I'm not sure how read the schedule below. I've brewed plenty of all grain but never done a decoction or used Promash. Any help?


Step Rest Start Stop Heat Infuse Infuse Infuse Step Name Time Time Temp Temp Type Temp Amount Ratio ---------------------------------------------------------------------------------
Strike 5 15 93 93 Infuse 97 7.58 1.00 Protein Rest 5 125 122 122 Infuse 212 2.93 1.39 Low Mash 95 65 152 152 Decoc 212 4.60 0.65 (Decoc Thickness) High Mash 40 30 166 166 Decoc 212 3.01 1.50 (Decoc Thickness) Sparge 5 30 168 168 Infuse 180 2.01 1.65
I love Promash. Here's is a set of screenshots that will help you fill in your #'s, not even attempting to model any mash. The top is for the infusion steps, the bottom is for the decoction steps - note the labels change depending on what you click on (infusion vs decoction step). The 0.65 (thick decoction) and 1.5 (thin decoction) probably affect the heat capacity part of the calculations. I've found that you always need more infusion or decoction volume than Promash calculates.

I've filled in YOUR #'s into a table out of curiosity (pic below). Some of the timings seem a little strange because of how long they are. Identifying the rest temperatures and times is probably the most important part and you can figure out with other tools how to do it with your system. Also note that there is no planned temperature loss during these steps - pull more decoction than needed and have near boiling water around to hit your temperatures in real life.

Attachment 82842
Attachment 82845

DSmith 11-12-2012 03:10 PM

1 Attachment(s)

Thanks bill!

If I was making this, I'd dough-in thick (0.8 qt/lb) at 110F and wait 20 minutes (Ferulic Acid Rest), infuse with boiling water to 152F (probaby end up at 2 qt/lb) and wait for conversion (60-90 minutes, iodine test negative). Drain "some" of the first runnings, boil for a few minutes, dump back into the mash tun, stir, vorlauf, drain, sparge.

This was the mash schedule for my Hefeweizen.

I like to drain the mash tun in the about 160F, either with infusing with boiling water or doing the thin decoction (as described above). Both ways accomplish that with very little effort. If it's German, the thin decoction seems more appropriate.

Attachment 83600



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