I failed to brew this weekend I didn't think I had enough time to get the starter going. Plus my fermenting room got down into the low 40'sF(5C) and felt this might be a little too cold. I will have to wait 2 weeks before I can brew because I will be out of town next week. After much reading and you 'tube viewing' I decided to man up and decoc brew this bad boy. The week after I brew the Vienna I want to brew an Oktoberfest using the yeast cake Should be quite an adventure.
__________________ Drinking trippel, SN Celebration ale, American pale Ale, ESB Conditioning: Citra smash pale ale Secondary Stone IPA Primary Oatmeal stout On Deck: Dogfish Raison D'etre, Arrogant Bastard, Dark mild, Smutty Nose porter clone, gluten free IPA
Finally brewed the double decoc of this recipe. Wow what a day. Took over 6 hours but went smooth. My efficiency was really high...for me. Usually I am happy with 75% but on this brew I got 84%. OG was 1.054, was expecting 1.049. Wonderful aroma during the decoction boil. It was extremely light in color. It is now fermenting wrapped in an old sleeping bag in my old base,ent coal room with temps in the high 40's low 50's(8-12C). Hope to lager in the garage for the month of March.
Decoction brewing raises ones efficiency but at a cost of propane and time. As this one finishes primary I will make another decoction...Maerzen
Thanks for the recipe Brad. Best, Charlie
PS I'll let you know how it taste.
__________________ Drinking trippel, SN Celebration ale, American pale Ale, ESB Conditioning: Citra smash pale ale Secondary Stone IPA Primary Oatmeal stout On Deck: Dogfish Raison D'etre, Arrogant Bastard, Dark mild, Smutty Nose porter clone, gluten free IPA
Finally brewed the double decoc of this recipe. Wow what a day. Took over 6 hours but went smooth. My efficiency was really high...for me. Usually I am happy with 75% but on this brew I got 84%. OG was 1.054, was expecting 1.049. Wonderful aroma during the decoction boil. It was extremely light in color. It is now fermenting wrapped in an old sleeping bag in my old base,ent coal room with temps in the high 40's low 50's(8-12C). Hope to lager in the garage for the month of March.
Decoction brewing raises ones efficiency but at a cost of propane and time. As this one finishes primary I will make another decoction...Maerzen
Thanks for the recipe Brad. Best, Charlie
PS I'll let you know how it taste.
You just about described my Vienna and the decoction I did in late January to a tee...and I also plan on using some washed yeast from it to make a Marzen very soon (then an Oktoberfest after that). I also got 1.054 OG and an efficiency of 84% (spooky). I agree the decoction boil aroma is awesome towards the end. I racked it to a secondary keg at 15 days @ 1.014 and it already tasted decent (I usually hate green beer).
__________________ Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate
You just about described my Vienna and the decoction I did in late January to a tee...and I also plan on using some washed yeast from it to make a Marzen very soon (then an Oktoberfest after that). I also got 1.054 OG and an efficiency of 84% (spooky). I agree the decoction boil aroma is awesome towards the end. I racked it to a secondary keg at 15 days @ 1.014 and it already tasted decent (I usually hate green beer).
Crack of dawn tomorrow am double decocting a Boh Pils. Water, grains are ready to roll. Hope I will be too. Since it is 12:04 AM I guess the brew is actually today, in a few hours. Gotta go to bed.
__________________ Drinking trippel, SN Celebration ale, American pale Ale, ESB Conditioning: Citra smash pale ale Secondary Stone IPA Primary Oatmeal stout On Deck: Dogfish Raison D'etre, Arrogant Bastard, Dark mild, Smutty Nose porter clone, gluten free IPA
Crack of dawn tomorrow am double decocting a Boh Pils. Water, grains are ready to roll. Hope I will be too. Since it is 12:04 AM I guess the brew is actually today, in a few hours. Gotta go to bed.
No effin' way. I'll give you one guess what I'm doing right now!
__________________ Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate
No effin' way. I'll give you one guess what I'm doing right now!
Are you my clone
Nailed my SG, 1.056!! 80% efficiency(4%drop from last batch)used part of the last yeast cake, pitched at noon, bubbling when I got home at 6:00PM at 50F. Next up...Oktoberfest-Marzen. Using same yeast I pulled off the cake, just honing the recipe.
__________________ Drinking trippel, SN Celebration ale, American pale Ale, ESB Conditioning: Citra smash pale ale Secondary Stone IPA Primary Oatmeal stout On Deck: Dogfish Raison D'etre, Arrogant Bastard, Dark mild, Smutty Nose porter clone, gluten free IPA
Well my Pils ended up being Amber because what I thought was CaraPils was...something way darker...like 90L or something. It will still taste and look good but it ain't what I was shooting for.
__________________ Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate
I didn't think I had enough time to get the starter going. Plus my fermenting room got down into the low 40'sF(5C) and felt this might be a little too cold. I will have to wait 2 weeks before I can brew because I will be out of town next week. After much reading and you 'tube viewing' I decided to man up and decoc brew this bad boy. The week after I brew the Vienna I want to brew an Oktoberfest using the yeast cake
Should be quite an adventure.
Linear Mode
