HopRodGR
Well-Known Member
Hi All,
I'm going to be performing a Hochkurz double decoction for a Marzen I'm brewing in a couple weeks, and I'm trying to dial in my mash schedule, primarily to control my fermentability.
I've read all of Kai's writing on the topic and Noonan's chapter on decoction mashing, but my main question is, for those who have utilized this method before, do you perform a short 15-20 minute beta rest around 158 during the first decoction that is pulled?
My sense is that to hit the fermentability profile I'd like (using WLP833), I'll target a maltose rest at 145, wait 20 minutes before pulling the first decoction, and shoot for a total rest of around 45-50 minutes. However, to wait a sufficient amount of time before pulling the first decoction, give adequate time to let the temperature rise, and boil for 10 minutes, that really doesn't leave time for a rest in the middle, if I don't want the maltose rest sitting for more than my 45-50 minute target.
If my still novice understanding of the science of decoction mashing is correct, because the first decoction is thick, most of the enzymes are left behind in the liquid, and therefore a beta rest during the first decoction shouldn't be necessary since the second rest (dextrinization at 158) should allow the enzymes in the thin mash to convert the starches extracted during the first decoction boil. Full disclosure, my base grist is about 70% Pils/Vienna and 23% Light Munich.
For those who have used the Hochkurz method in the past, what have you done? Also, what length maltose rest have you found to work well for "maltier" styles such as Marzen or Maibocks?
I'm going to be performing a Hochkurz double decoction for a Marzen I'm brewing in a couple weeks, and I'm trying to dial in my mash schedule, primarily to control my fermentability.
I've read all of Kai's writing on the topic and Noonan's chapter on decoction mashing, but my main question is, for those who have utilized this method before, do you perform a short 15-20 minute beta rest around 158 during the first decoction that is pulled?
My sense is that to hit the fermentability profile I'd like (using WLP833), I'll target a maltose rest at 145, wait 20 minutes before pulling the first decoction, and shoot for a total rest of around 45-50 minutes. However, to wait a sufficient amount of time before pulling the first decoction, give adequate time to let the temperature rise, and boil for 10 minutes, that really doesn't leave time for a rest in the middle, if I don't want the maltose rest sitting for more than my 45-50 minute target.
If my still novice understanding of the science of decoction mashing is correct, because the first decoction is thick, most of the enzymes are left behind in the liquid, and therefore a beta rest during the first decoction shouldn't be necessary since the second rest (dextrinization at 158) should allow the enzymes in the thin mash to convert the starches extracted during the first decoction boil. Full disclosure, my base grist is about 70% Pils/Vienna and 23% Light Munich.
For those who have used the Hochkurz method in the past, what have you done? Also, what length maltose rest have you found to work well for "maltier" styles such as Marzen or Maibocks?