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03-28-2010, 01:19 PM
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#11
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Junior Member
Join Date: Mar 2010
Location: UK
Posts: 1
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Great Recipe-Thanks very much! |
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03-28-2010, 01:53 PM
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#12
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Always Ready
Join Date: Jul 2008
Location: Underwood, Iowa
Posts: 1,278
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Quote:
Originally Posted by RCannin
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.
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How did it come out?
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03-29-2010, 02:58 AM
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#13
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Member
Join Date: Jan 2009
Location: Georgia
Posts: 47
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To be honest... It was good, but nothing like Boston Lager. Could be my water chemistry though, been having trouble getting good hop profiles.
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05-17-2011, 06:25 PM
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#14
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Senior Member
Join Date: Jun 2008
Location: Nashville, TN
Posts: 8,523
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How much would it hurt the beer if I skipped the protein rest, and skipped the krausening?
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05-17-2011, 07:31 PM
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#15
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Senior Member
Join Date: Dec 2008
Location: Des Moines, IA
Posts: 886
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Protein rest would make the brew less cloudy. Krausening makes the brew very smooth and rounded in taste.
__________________
DSM
SMaSH
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
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05-17-2011, 07:36 PM
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#16
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Senior Member
Join Date: Jun 2008
Location: Nashville, TN
Posts: 8,523
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Quote:
Originally Posted by impatient
Protein rest would make the brew less cloudy. Krausening makes the brew very smooth and rounded in taste.
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Yeah, but I can get a crystal clear beer out of US 2-row without a protein rest... As for the smoothness/roundedness, is that just compared to normal priming? Would there be a benefit to krausening in the keg instead of force carbing?
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05-17-2011, 07:57 PM
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#17
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Senior Member
Join Date: Dec 2008
Location: Des Moines, IA
Posts: 886
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No that is compared to force carb. You don't have to carb with the krausening. Just add the saved wort let it sit for a couple days and then lager. It will work the same.
After lagering, for a min of 4 weeks force carb it.
__________________
DSM
SMaSH
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
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06-18-2011, 12:08 PM
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#18
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Junior Member
Join Date: Jan 2011
Location: Ballston
Posts: 6
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Thanks for the recipe impatient. I may try this as my first shot at lagering. How do your attempts at this beer compare to a commercially produced Sam Adams? Do you have any part of the flavor that is different in any way?
Saratoga beer fest today at 3pm!!!!!! Can't wait!!!!
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12-17-2011, 08:05 PM
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#19
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Senior Member
Join Date: Feb 2011
Location: firestone
Posts: 297
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Did a 12.5 gallon batch of this last night for the first time - and first lager. Man the Decoction steps add a lot of time to the brew process! Hope it turns out! I added 3oz of chocolate malt to darken it up a little more. I also used the White Labs WLP830 German Lager Yeast. I will report back in a few months with the results.
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01-17-2012, 03:37 AM
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#20
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Junior Member
Join Date: Jul 2010
Location: SoCal (Anaheim)
Posts: 19
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Brewed this two weeks ago with wlp 830. This recipe turned me on to decoction; I love the constant involvement on brewday! The hop profile is identical to the original and maybe better based on some recent examples. It is still chugging away at @1.014 but when it gets to FG it will be really close/spot on to Boston Lager. A great way to introduce brewers to lagering and decoction. No regrets here.
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