Mk010101
Well-Known Member
I am planning on doing a vienna style lager this year (now that I have something to control lager temps for fermentation and laggering.) I wanted to start simple and figure vienna style is that.
First is it even necessary to do a decoction with vienna grains? If one didn't do a decoction and wanted a medium body beer, do they just do the single infusion at 154 degrees for an hour or something else? I am tempted to try a single decoction just for kicks, but I wanted to see if it was necessary.
Second (and this pertains to ALL brewing, not just lagers, etc) -- when mashing out, I always tried putting in boiling water into the mash tun but never was able to get enough in to raise the temps to mash out. I always came up 5-10 degrees short because I didn't have enough room in the mash tun. After watching Kaiser's decoction video, I saw he removed some of the mash, brought to a boil and then added back to get mash out temps. Would this work for ANY brew (and not just those scheduled for decoction?)
First is it even necessary to do a decoction with vienna grains? If one didn't do a decoction and wanted a medium body beer, do they just do the single infusion at 154 degrees for an hour or something else? I am tempted to try a single decoction just for kicks, but I wanted to see if it was necessary.
Second (and this pertains to ALL brewing, not just lagers, etc) -- when mashing out, I always tried putting in boiling water into the mash tun but never was able to get enough in to raise the temps to mash out. I always came up 5-10 degrees short because I didn't have enough room in the mash tun. After watching Kaiser's decoction video, I saw he removed some of the mash, brought to a boil and then added back to get mash out temps. Would this work for ANY brew (and not just those scheduled for decoction?)