Shawn Hargreaves
Well-Known Member
I've been wanting to try a decoction mash for a while, and am thinking of using it on a partial mash ESB recipe. I know this isn't a traditional English technique, but I like my bitters with a big fat malty backbone and figure this might be a good way to achieve that.
Here's what I have so far:
4 lb Maris Otter
0.75 lb Honey Malt
3 lb Extra Light Dry Extract (late addition)
1 oz EKG (60 min)
1 oz EKG (30 min)
1 oz EKG (15 min)
1 oz EKG (0 min)
WLP005 (British Ale)
Original Gravity: 1.051
Final Gravity: 1.015
IBU: 36.7
I'm planning on doing a 2 step decoction. The default Beersmith profile suggests something like the following:
35 min Protein Rest Add 38.00 Cup of water at 126.6 F 122.0 F
20 min Saccharification Decoct 13.67 Cup of mash and boil it 150.0 F
20 min Saccharification Decoct 5.67 Cup of mash and boil it 158.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
Sparge with 1.45 gal of 168.0 F water.
Boil Volume: 3.00 gal
Questions:
Here's what I have so far:
4 lb Maris Otter
0.75 lb Honey Malt
3 lb Extra Light Dry Extract (late addition)
1 oz EKG (60 min)
1 oz EKG (30 min)
1 oz EKG (15 min)
1 oz EKG (0 min)
WLP005 (British Ale)
Original Gravity: 1.051
Final Gravity: 1.015
IBU: 36.7
I'm planning on doing a 2 step decoction. The default Beersmith profile suggests something like the following:
35 min Protein Rest Add 38.00 Cup of water at 126.6 F 122.0 F
20 min Saccharification Decoct 13.67 Cup of mash and boil it 150.0 F
20 min Saccharification Decoct 5.67 Cup of mash and boil it 158.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
Sparge with 1.45 gal of 168.0 F water.
Boil Volume: 3.00 gal
Questions:
- Does this look like a sensible mash profile? I've seen other people skip the protein rest and use the second decoction to raise to mash out temperature instead - anyone got any recommendations for a decoction first-timer?
- Is the honey malt a good idea? I figured it might help me achieve an intense alt-style decoction malty goodness, but worry this could be overkill?
- I'm currently resisting the urge to add other specialty malts (half a pound of biscuit? maybe swap a pound or two of the MO for Vienna?) - good idea? bad idea?