roggenbier triple decoction

**seabeemech1970** · 02-05-2012, 12:37 AM

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

**Malticulous** · 02-05-2012, 01:31 AM

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.

**seabeemech1970** · 02-05-2012, 07:08 AM

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.

**seabeemech1970** · 02-08-2012, 04:08 AM

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

**seabeemech1970** · 02-10-2012, 03:22 PM

I need some advice from my last post

pvtschultz · 02-10-2012, 06:12 PM

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).

KuntzBrewing · 02-10-2012, 07:14 PM

Check out braukaiser.com/wiki he's got some mash schedules for decoction mashing that I use

**seabeemech1970** · 02-13-2012, 01:34 PM

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.

**seabeemech1970** · 02-13-2012, 01:36 PM

Oops i meant my gravity was 1.012 not 1.018.

turkeyjerky214 · 02-13-2012, 03:03 PM

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.