Heat 12.5 quarts of strike water to target 105 degrees
Hold mash at 105 for 30 minutes
Remove 5 pints of mash, boil and return to mash tun. Stir and verify temp of approx 122. After reaching 122 rest for 30 minutes.
Remove 11 pints of mash, boil and return to mash tun. Stir and verify temp of 155. Here 155 is very important for the body of the beer. After reaching 155 rest for 30 minutes.
Heat 15 quarts of water to 168.
Remove 7 pints of mash, boil and return to mash tun. Stir and verify temp of 168. Do not exceed 170 here.
Settle grain bed and clear runnings. Sparge with 15 quarts(above) at 1 quart minute.
Boil wort adding hops at intervals above and chill wort down to 50 degrees.
Remove 1/6 of final wort volume and refrigerate for krausening below.
Pitch the yeast and ferment for 10 days at 50 degrees. Save 1/6 of the yeast starter and refrigerate.
Move to secondary and dry hop. Check gravity and record for use below. Hold at 50 degrees.
Remove saved yeast and wort, mix and warm to 50 degrees. Take the secondary gravity above and add 0.015. Example 1.010 + 0.015 = 1.025. Record the gravity of this mixture each day until it reaches the calculated value. Once the value is reached add the mixture to the secondary and bottle immediately. Do not add priming sugar, this technique will create your carbonation.
Once bottled, store at 50 degrees for 2 weeks and then drop the temp by 1 degree each day until 30 degrees is met. Lager at 30 degrees for 3 weeks.
Primary: Secondary: Bottled: Pale Ale, IPA, Extra Pale Ale Kegged: Hoppy Vienna Lager Drinking: AllBitterNoFlavorTonOMunich Ale, Amber Ale, Cream of Three Crops Soon: SA Black Lager Clone
Last edited by impatient; 12-31-2009 at 04:01 AM.
Reason: name
Primary: Secondary: Bottled: Pale Ale, IPA, Extra Pale Ale Kegged: Hoppy Vienna Lager Drinking: AllBitterNoFlavorTonOMunich Ale, Amber Ale, Cream of Three Crops Soon: SA Black Lager Clone
for example, I would dough in then immediately pull and start boiling the decoction for 30 mins while the grains sit at 105 for 30 mins? after adding back the decoction, i would immediately pull and boil the next decoction for 30 mins while the grains in the tun rest at 122, etc?
Thanks a million for the help, and the quick response!
for example, I would dough in then immediately pull and start boiling the decoction for 30 mins while the grains sit at 105 for 30 mins? after adding back the decoction, i would immediately pull and boil the next decoction for 30 mins while the grains in the tun rest at 122, etc?
Thanks a million for the help, and the quick response!
I let it sit for part of the time before pulling the next decoction. Make sure and boil extra in case you do not have enough to hit you temp.
So, add half of the boiling decoction why keeping the rest boiling and check your temp. Continue this until you temp is met. Then, let the remaining decoction cool to target before adding it back in.
Primary: Secondary: Bottled: Pale Ale, IPA, Extra Pale Ale Kegged: Hoppy Vienna Lager Drinking: AllBitterNoFlavorTonOMunich Ale, Amber Ale, Cream of Three Crops Soon: SA Black Lager Clone
Just wanted to let you know it went off without a hitch, hit every step temp perfect. Thanks a million, first decoction mash for me and I really have become a fan... definately darked up the runnings. Thanks again Impatient, I'll update you when I pour it in a month and a half or so.
30 degrees in the bottles? Isn't that a little cold? Maybe 33?
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Primary: Secondary: Bottled: Pale Ale, IPA, Extra Pale Ale Kegged: Hoppy Vienna Lager Drinking: AllBitterNoFlavorTonOMunich Ale, Amber Ale, Cream of Three Crops Soon: SA Black Lager Clone
All-Grain - Boston Lager Clone (Decoction/Krausening AG recipe)
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