seabeemech1970
Well-Known Member
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
roggenbier triple decoction
- Thread starter seabeemech1970
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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.
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seabeemech1970
Well-Known Member
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.
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seabeemech1970
Well-Known Member
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
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seabeemech1970
Well-Known Member
I need some advice from my last post
pvtschultz
Well-Known Member
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
Well-Known Member
Check out braukaiser.com/wiki he's got some mash schedules for decoction mashing that I use
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seabeemech1970
Well-Known Member
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.
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seabeemech1970
Well-Known Member
Oops i meant my gravity was 1.012 not 1.018.
turkeyjerky214
Well-Known Member
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.
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seabeemech1970
Well-Known Member
What temp do you recommend to cool crash at? Ill be bottling it
turkeyjerky214
Well-Known Member
I drop it to 32º usually for 2 days.
