Hey all:
I recently did my first lager (a Bohemian Pilsner). I did lots of research to figure out the best decoction/mash steps I could. I ended up with
dough in infusion 70 for 30 min
acid rest infusion 95 for 20 min
protein rest decoction brings mash up to 127 for 10 min
saccharafication decoction brings mash up to 143 for 20 min
mash out decoction brings up to 163 for 5 mins
Now I am ready to lager that beer...I hope the extra effort of the decoction pays off in maltiness, etc.
My real question is about different mash/decoction schedules (temps and times) for my next beer (a Marzen). I have read many a recipe and discussion and find that the temps are all over the place. Maybe it's just experience to an extent, but surely there is a recommended set of temps for a Pils and a different set for a darker Marzen, etc.
Anybody have an opinion?
-just kidding I know you do
Anybody have some practical charts or reference I can rely on to produce different styles now that I'm able to brew lagers?
Thanks,
BannonB
I recently did my first lager (a Bohemian Pilsner). I did lots of research to figure out the best decoction/mash steps I could. I ended up with
dough in infusion 70 for 30 min
acid rest infusion 95 for 20 min
protein rest decoction brings mash up to 127 for 10 min
saccharafication decoction brings mash up to 143 for 20 min
mash out decoction brings up to 163 for 5 mins
Now I am ready to lager that beer...I hope the extra effort of the decoction pays off in maltiness, etc.
My real question is about different mash/decoction schedules (temps and times) for my next beer (a Marzen). I have read many a recipe and discussion and find that the temps are all over the place. Maybe it's just experience to an extent, but surely there is a recommended set of temps for a Pils and a different set for a darker Marzen, etc.
Anybody have an opinion?
-just kidding I know you do
Anybody have some practical charts or reference I can rely on to produce different styles now that I'm able to brew lagers?
Thanks,
BannonB