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Old 02-05-2012, 01:37 AM   #1
seabeemech1970
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Default roggenbier triple decoction

Doing my first roggenbier using a triple docoction mash. Anyone have any advice. Like after I pull my decoction how long I should let it pull before I put back in the mash tun

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Old 02-05-2012, 02:31 AM   #2
Malticulous
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I've started to infuse the lower rests because I can't decoct them fast enough. Here is the mash schedule I used on my last weiss biers. I useed Briess red wheat. The mashes had high DP and didn't need long to convert.

  • Mash in 1.32 qt/lb with 120F liquor, rest at 113 for 20 minutes
  • Infuse to 122 for 10 minutes
  • infuse to 145 for 30 minutes---at 10 minutes in to this rest I pulled all the thick mash and slowly brought it to a boil, boiled 10 minutes
  • Added most of the decotion to get the mash to 158 (I added the rest of it after it had cooled to 158,) rested 20 minutes. Iodine tested for conversion.
  • Pulled the thin mash, boiled 20 minutes, added back to mash out, rest 10 minutes, drained
  • Single 14 qt sparge.
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Old 02-05-2012, 08:08 AM   #3
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Just my roggenbier in the fermentor my OG was 1.060. Wow triple decoction takes a long time I think it was worth it though.

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Old 02-08-2012, 05:08 AM   #4
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well woke up this morning to find that my roggenbier had overflowed out of the airlock. although it was just a little bit maybe 2 ounces at most. i am concerned something is wrong though. before the airlock was bubbling at at rate of every3-5 seconds now im lucky if its every 30 seconds. does this mean i have a stuck fermentation or is it done after 3 days. what should i do now

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Old 02-10-2012, 04:22 PM   #5
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I need some advice from my last post

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Old 02-10-2012, 07:12 PM   #6
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RDWAHAHB. Check on the gravity after 4-5 days to see if you are fermenting. The absence of airlock activity doesn't necessarily indicate fermentation problems. If you are having problems though, you could pitch something like S-04 to try and restart fermentation (assuming that everything you did before hand is up to par).

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Old 02-10-2012, 08:14 PM   #7
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Check out braukaiser.com/wiki he's got some mash schedules for decoction mashing that I use

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Old 02-13-2012, 02:34 PM   #8
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Checked my roggenbier last nite since hasn't had any activity for about 4 days. The measurement came out to 1.018. So I transferred to secondary. All I gotta say is wow. It stated at 1.060 a week ago. So I think I'm going to leave it in the secondary for like 2 weeks then bottle it. What everyone's opinion of that.

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Old 02-13-2012, 02:36 PM   #9
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Oops i meant my gravity was 1.012 not 1.018.

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Old 02-13-2012, 04:03 PM   #10
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I usually leave it in primary for about a week after it's done to let the yeast clean up after themselves. I don't secondary, though. I just crash cool and keg.

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