All-Grain - Bohemian Pilsner (Silver Medalist) - Page 3

DreadedHill · 10-22-2011, 05:00 AM

Sounds good. Think I will follow Nathan's recipe to the word and leave the dry hopping for IPA's.

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Matteo57 · 11-26-2011, 04:10 PM

Would like to know how decoction vs infusion turned out as well if anyone updates it when they are done! Thanks!

nppeders · 01-11-2012, 12:21 AM

Quote:

Originally Posted by Matteo57

Would like to know how decoction vs infusion turned out as well if anyone updates it when they are done! Thanks!

I wish I had better news but I totally messed up the decoction mash. I must have pulled too thick of a mash out decoction and denatured some enzymes because I had some off flavors. Also it was very hazy. Oh well.

The infusion version turned out fantastic though!

enricocoron · 01-31-2012, 11:48 PM

I am trying my first Bohemian Pilsener tomorrow night. Have a 1.8 liter starter of White Labs Pilsner on the stir plate for 48 hours....question is how hard is the decoction to accomplish in a cooler mash tun without a temp guage....I've done step infusions for Belgians and that's worked. If you use a protein rest can you leave out the dextrin? My original plan was all German Pilsener malt, 1.5 oz saaz at 60, 1 oz saaz at 30, 1 oz saaz at 15. I was going to do a protein rest and then sacharification at 150...pitch it at 47 and raise it one degree per day to 51 hold until almost done and then ramp to 60 for 24 hours before transferring to lagering vessel...now I'm not sure if I should add dextrin and do a decoction mash?

nppeders · 02-06-2012, 09:18 PM

I've done 100% pils malt beers and the head retention was amazing. I wouldn't worry too much about it either way. Just don't do too long of a protein rest, more then 25 minutes and your head retention will go down.

it's not that hard doing a decoction with your set up, just make sure that your first decoctions you are boiling the absolute thickest portion of the mash (when you pull out the grains, dump most of the liquid back into the main mash).

Also, make sure you get Czech Saaz. It makes a huge difference in my experience.

BrewThruYou · 02-27-2012, 01:46 PM

Quote:

Originally Posted by enricocoron

I am trying my first Bohemian Pilsener tomorrow night. Have a 1.8 liter starter of White Labs Pilsner on the stir plate for 48 hours....question is how hard is the decoction to accomplish in a cooler mash tun without a temp guage....

Not super hard. I have a 2G pot. I scooped a bunch of mash from my rubbermaid mash tun, put it in in the 2G pot, boiled it and then dumped it back into the mash and stirred it up. I didn't hit my temp exactly, but it was close enough for me.