Fermentalist
Active Member
I just got a book of beer recipes given to me from my dad who recently visited germany. The book is titled:
Gutes Bier Selbst Brauen
schritt fur schritt - mit rezepten by Hubert Hanghofer
Obviously the book is completely writtin in german. I picked a recipe out that I'd like to make and had my dad translate it for me the best he could. He speaks german very well but he has no knowledge of brewing techniques and its vocabulary in the language.
I was hoping someone could help me further understand how this recipe is telling me to brew the beer. I think it is going to be some sort of decoction or infusion mash but thats where I get lost in my dads translation: 1 because I've never done or know how to decoction mash and 2 because the recipe doesnt exactly translate to the vocabulary that I know. O! and I think its a 10 gallon batch. Id like to make it 5. I need help there too. So here it is:
DUNKLES HEFEWEIZEN
5kg wheat
4.7kg munich malt
.3kg dark caramel malt
80 grams roast wheat malt
(heres where i get confused)
-BREW WATER:
32 liters mash pour
34 liters after pour
-TUB MASH
mash(mix?) w/ 18 liters of water from 49C - 43C. After 30 minutes (temp sinks to about 42C) brew/cook 14 liters boiling water and add 40 liters of mash at 64C. Mash instructions: After 20 minutes pour in 16 liters of cooked mash bring to 70C-72C. Cook for 10 minutes and brew/cook the tub mash to 75C. let sit for 10 minutes.
-POT INFUSION
main pour- warm to 45C
bring mash to 43C
after 20 minutes heat to 61C-63C and to 70C-72C each time with 30 min rest.
mix mash at 78C
Sounds like some sort of infusion/decoction to me but again, im lost. If someone could help me nail down a procedure Id be willing to post the entire recipe!
-The Fermentalist
Gutes Bier Selbst Brauen
schritt fur schritt - mit rezepten by Hubert Hanghofer
Obviously the book is completely writtin in german. I picked a recipe out that I'd like to make and had my dad translate it for me the best he could. He speaks german very well but he has no knowledge of brewing techniques and its vocabulary in the language.
I was hoping someone could help me further understand how this recipe is telling me to brew the beer. I think it is going to be some sort of decoction or infusion mash but thats where I get lost in my dads translation: 1 because I've never done or know how to decoction mash and 2 because the recipe doesnt exactly translate to the vocabulary that I know. O! and I think its a 10 gallon batch. Id like to make it 5. I need help there too. So here it is:
DUNKLES HEFEWEIZEN
5kg wheat
4.7kg munich malt
.3kg dark caramel malt
80 grams roast wheat malt
(heres where i get confused)
-BREW WATER:
32 liters mash pour
34 liters after pour
-TUB MASH
mash(mix?) w/ 18 liters of water from 49C - 43C. After 30 minutes (temp sinks to about 42C) brew/cook 14 liters boiling water and add 40 liters of mash at 64C. Mash instructions: After 20 minutes pour in 16 liters of cooked mash bring to 70C-72C. Cook for 10 minutes and brew/cook the tub mash to 75C. let sit for 10 minutes.
-POT INFUSION
main pour- warm to 45C
bring mash to 43C
after 20 minutes heat to 61C-63C and to 70C-72C each time with 30 min rest.
mix mash at 78C
Sounds like some sort of infusion/decoction to me but again, im lost. If someone could help me nail down a procedure Id be willing to post the entire recipe!
-The Fermentalist