tkone
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so i'm about to embark upon my first decoction since the temps in nyc are supposed to drop to the low 70s which means i won't die of dehydration when i run the stove in my apartment for about 4 hours straight.
but, onto the decoction, i figured i'd make a VERY simple vienna lager. (yeah, color estimate is off, eh)
11 lbs vienna malt
2 oz hallertau 3.5% @ 60
2 oz hallertau 3.5% @ 15
(so i guess this is SMaSH...)
but now, onto my concept of decoction. i'm using a 10 gallon rubbermaid drink cooler and i'm doing the triple decoction schedule that's in beersmith as "triple decoction, lager" (since, hey, it's a lager!) and this is what i think it's asking me to do:
5.5 gallon recipe total, calculated out using my standard boil-off/evap rate
Dough in: I put 9.9 qt of water @ 70F in the cooler, then add the 11lbs of crushed grains stir well and let it rest for 15 minutes.
Acid rest: I put 6.88 qt of water @ 169.8 F into the cooler, stir well and let rest for 20 minutes at 105 F
Protein rest (is this even necessary?): I remove 3.35 qt of the mash (it should be very thick, right?) and bring it to a boil for 5 minutes, then I add the boiling mash back to the mash tun and stir super well and let rest for 10 minutes at 122F
Dextrinization Rest: I remove 7.73 qt of the mash and boil it for 5 minutes. Then I add this back to the rest stir super well and let rest for 20 minutes at 155 F
Mash Out: I remove 5.55 qt of the mash, boil it for 5 minutes, and then put it back in, stir super well and rest for 5 minutes at 170 F.
drain, sparge, boil, etc just like you would for any other lager, right?
Also, when I add the boiling decoction back to the mash, that should cause the temp to increase, right? I'm not using any fancy HERMS or RIMS or even a direct-fired MLT.
but, onto the decoction, i figured i'd make a VERY simple vienna lager. (yeah, color estimate is off, eh)
11 lbs vienna malt
2 oz hallertau 3.5% @ 60
2 oz hallertau 3.5% @ 15
(so i guess this is SMaSH...)
but now, onto my concept of decoction. i'm using a 10 gallon rubbermaid drink cooler and i'm doing the triple decoction schedule that's in beersmith as "triple decoction, lager" (since, hey, it's a lager!) and this is what i think it's asking me to do:
5.5 gallon recipe total, calculated out using my standard boil-off/evap rate
Dough in: I put 9.9 qt of water @ 70F in the cooler, then add the 11lbs of crushed grains stir well and let it rest for 15 minutes.
Acid rest: I put 6.88 qt of water @ 169.8 F into the cooler, stir well and let rest for 20 minutes at 105 F
Protein rest (is this even necessary?): I remove 3.35 qt of the mash (it should be very thick, right?) and bring it to a boil for 5 minutes, then I add the boiling mash back to the mash tun and stir super well and let rest for 10 minutes at 122F
Dextrinization Rest: I remove 7.73 qt of the mash and boil it for 5 minutes. Then I add this back to the rest stir super well and let rest for 20 minutes at 155 F
Mash Out: I remove 5.55 qt of the mash, boil it for 5 minutes, and then put it back in, stir super well and rest for 5 minutes at 170 F.
drain, sparge, boil, etc just like you would for any other lager, right?
Also, when I add the boiling decoction back to the mash, that should cause the temp to increase, right? I'm not using any fancy HERMS or RIMS or even a direct-fired MLT.