barhoc11
Well-Known Member
I have decided to make a Double Decoction Dunkel Lager and after researching the process I still have questions. If anyone can please review my approach below and give me some help, I would appreciate it. My main concern is getting the correct amount of sugars out of the mash so that I can get to my correct OG.
Step 1: Dough In to hit protein rest @126 F for 35 minutes
Step 2: Decoct 1/3 of mash and heat it up to 147F for 20 minutes, then boil for 10 -15 minutes
Step 3: Add Decoction #1 to mash tun to get temperature up to 147 F (how long does this need to stay at 147 F ??)
Step 4: Decoct a few quarts of the mash and heat up to 156 F for 20 minutes, then boil for 10 -15 minutes
Step 5: Add Decoction #2 to mash tun to get temperature up to 156 F (how long does this need to stay at 156 F ??)
Step 6: Vorleuf and begin first runnings
Step 7: Sparge with water to get to 168 F for 15 - 20 minutes
Step 8: Take final runnings and boil wort like normal
Thanks in advance for the help, this is something I have always wanted to do but I need some approval from someone who has done this before for some reassurance.
Step 1: Dough In to hit protein rest @126 F for 35 minutes
Step 2: Decoct 1/3 of mash and heat it up to 147F for 20 minutes, then boil for 10 -15 minutes
Step 3: Add Decoction #1 to mash tun to get temperature up to 147 F (how long does this need to stay at 147 F ??)
Step 4: Decoct a few quarts of the mash and heat up to 156 F for 20 minutes, then boil for 10 -15 minutes
Step 5: Add Decoction #2 to mash tun to get temperature up to 156 F (how long does this need to stay at 156 F ??)
Step 6: Vorleuf and begin first runnings
Step 7: Sparge with water to get to 168 F for 15 - 20 minutes
Step 8: Take final runnings and boil wort like normal
Thanks in advance for the help, this is something I have always wanted to do but I need some approval from someone who has done this before for some reassurance.