SpanishCastleAle
Well-Known Member
Brewed the Traditional Pious yesterday. Hit 1.090 on the nose. Used 2# D-180 and 1# D-90 and then added .25# Special B to try to account for using D-90 instead of all D-180. Also used 1 oz Carafa Special II. Added the syrups at flameout. It's pretty dark.
Also used Belgian Pilgrim instead of Northern Brewer.
FWIW, I did a single Hochkurz decoction as follows:
Doughed-in to hit 147* F and immediately pulled a 6 qt thick decoction.
Infused the decoction with 1 qt boiling water to hit 161* F and rested there for 5 min.
Boiled decoction 30 min.
Added decoction back to mash to hit 161* F for 30 min (total rest time @ 147* F was 50 min)
Infused with almost boiling water to mash-out @ 167* F.
I've done this decoction several times and it goes very smoothly now.
I pitched @ 64* F and have held it there since (the batch had not taken off this morning but the FFT took off last night). But I must admit, this fermentation schedule has me concerned. I just don't want a bunch of fusels. Any ideas why this can be fermented so warm and not get fusels?
Also used Belgian Pilgrim instead of Northern Brewer.
FWIW, I did a single Hochkurz decoction as follows:
Doughed-in to hit 147* F and immediately pulled a 6 qt thick decoction.
Infused the decoction with 1 qt boiling water to hit 161* F and rested there for 5 min.
Boiled decoction 30 min.
Added decoction back to mash to hit 161* F for 30 min (total rest time @ 147* F was 50 min)
Infused with almost boiling water to mash-out @ 167* F.
I've done this decoction several times and it goes very smoothly now.
I pitched @ 64* F and have held it there since (the batch had not taken off this morning but the FFT took off last night). But I must admit, this fermentation schedule has me concerned. I just don't want a bunch of fusels. Any ideas why this can be fermented so warm and not get fusels?