PanzerOfDoom

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Planning on doing an AG Ocktoberfest on Tuesday and am a bit fuzzy on the whole step mash thing. I'll be using my keggle as a mashtun for this one and will transfer the wort back to it for the boil. My bill will be:
6#'s German pils
6#'s Munich
1oz Mt. Hood bittering
.5 Tettanang flavor
.5 Tettanang aroma
White Labs Ocktoberfest Yeast
and cold fermenting 50 for primary and about 32 for secondary for a month of so.

Could someone give me thje low down or direct me to a source

Thanks

PT Ray

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Just two malts, you are after my own heart. To me Munich more than any other malt really shines using a decoction mash. It will provide body, color and sweetness that something like crystal malt will never compare to. As a result my crystal has taken a back seat and sees minimal usage. No harm will be done using a single infusion but I still prefer at least a step mash. I will start with 130 degree 1qt water:1lb grain which will give me about a 122 degree mash when combined. Rest for 30 minutes and then add boiling .5qt water:1lb grain, resulting with about a 150 degree mash. Rest there for 45 minutes and then add heat for a 165 degree mash out. Sparge with 165 degree water at 2qt:1lb of grain. Top off kettle if needed with water to achieve desired preboiled volume. Did I mention a decoction mash?

homebrewer_99

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Do I know you from Cyberfret?

__________________
HB Bill

clayof2day

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Does this mean you are planning on mashing, sparging, collecting the run-off in a second vessel, dumping the spent grains from your keggle, then transfering the wort back to the keggle and boiling? The way that is worded doesn't make sense to me? Sounds like uneeded work if thats the plan

G. Cretin

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Off topic: everyone here knows what CAGLE exersices are right?
Back to the thread.

Baron von BeeGee

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I recently (relatively) did an Oktoberfest using a 40-60-70-76 (mashout) schedule. For the 40->60 step I just did a standard boiling water infusion. For 60-70 I did a thick decoction and for 70-76 I did a thin (just runoff) decoction. This was using well modified grains. I'm not sure of the results yet, but it is 'mostly' traditional.

The next lager I try I'm going to use some less modified pils and do something like a 40-50-65-76.

homebrewer_99

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Why? Feeling a bit too tight? You need to get back to yours?

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HB Bill

G. Cretin

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Touchy touchy. no need to get butt hurt muffin. just a stupid joke

PanzerOfDoom

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Seems like it will be easier to control heat vice using the coolertun and infusing with more water. Just light the fire get the mash up to the next step then let it rest and repeat.

I've never done a step that's why I'm soliciting advice.

Lou

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CAGLE exercises? no, never heard of that...

maybe you mean kegel exercises?