I've never done a decoction mash, but I'm hoping it will give my dunkelweizen an edge and be a good learning experience. I need help with my decoction schedule though- I'm not entirely sure if I'm doing it right. I'd like to not have to do a 2-3 hour mash (2 being upper limit) so I've designed it so that I get a ferulic acid rest to give me a better clove taste. I'm skipping the protein rest because it seems it is unnecessary for modern well-modified malts.
HBT what do you think of this mash schedule / recipe??
Name Amount Yield Color
Weyermann - Pale Wheat Malt 5.25 lb 85% 2 L
Weyermann - Pilsner Malt 2.5 lb 81% 2 L
Special B Malt 12 oz 65% 160 L
Weyermann - Light Munich Malt 1.5 lb 82% 7 L
Wheat, Flaked 1 lb 77% 2 L
Caramel/Crystal Malt - 60L 6 oz 74% 60 L
Hops:
Name Alpha Amount Use Form IBU
Hallertau 4.5% 1 oz First Wort Pellet 15.7
Yeast:
WLP351 - Bavarian Weizen Yeast
Mash Schedule:
- Infuse ferulic acid rest at 99F for 15 min
- decoction 1: decoct about 2/3 of mash, rest at 155F for 10 min, raise to boiling for 30 minutes
- add decoction back to main mash to reach temp of 154F, hold 45-60 min or until fully converted, then sparge
HBT what do you think of this mash schedule / recipe??
Name Amount Yield Color
Weyermann - Pale Wheat Malt 5.25 lb 85% 2 L
Weyermann - Pilsner Malt 2.5 lb 81% 2 L
Special B Malt 12 oz 65% 160 L
Weyermann - Light Munich Malt 1.5 lb 82% 7 L
Wheat, Flaked 1 lb 77% 2 L
Caramel/Crystal Malt - 60L 6 oz 74% 60 L
Hops:
Name Alpha Amount Use Form IBU
Hallertau 4.5% 1 oz First Wort Pellet 15.7
Yeast:
WLP351 - Bavarian Weizen Yeast
Mash Schedule:
- Infuse ferulic acid rest at 99F for 15 min
- decoction 1: decoct about 2/3 of mash, rest at 155F for 10 min, raise to boiling for 30 minutes
- add decoction back to main mash to reach temp of 154F, hold 45-60 min or until fully converted, then sparge