Festbier World's Best Oktoberfest - Page 14 - Home Brew Forums

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09-27-2013, 06:39 PM   #131
Tarks

Recipes

Apr 2012
Winnipeg, Manitoba
Posts: 266
Liked 45 Times on 35 Posts

Anyone? I'm looking to brew this tomorrow and would appreciate the help. Cheers
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09-28-2013, 03:50 PM   #132
laughingboysbrew

Recipes

Mar 2013
minneapolis, mn
Posts: 110
Liked 18 Times on 14 Posts

Quote:
 Originally Posted by Tarks Anyone? I'm looking to brew this tomorrow and would appreciate the help. Cheers
This was my first decoction, so here's my lessons learned:
1. I repeatedly missed my step temps by about 5-10F, I think because I could have used a bit more quantity in my decoctions. My calculations appeared to be spot on, just needed more at higher temp
2. 10 gallons takes a long time to heat on gas and cool. Started 8pm, ended 5:30 in fermenter.

I ditched BeerSmith per recommendation from the BeerSmith forum. I only used it for Dough in and Sparge calcs. Manual calculations:

MashVolume = GrainWeight x (water/grain ratio + 0.32)

Then, for each decoction, I used the following forumula:
DecocVolume = MashVol x ( (target temp end - temp start) / (decoction temp - temp start) )

for example, with MashVolume of 48.72qts to calc mashout
48.72 x ((168-154) / (212-154)) = 11.76qts + 20% = ~14qts

For my water ratio, I had:
1. Dough In 34qts to hit 100F, rest 20min
2. Decoc 1 20qts, raise temp to 154, rest 20min
3. Added decoc back to raise mash temp to 133, rest 20min
4. Decoc 2 15qts, bring to boil, boil 20min
5. Added decoc back to raise mash temp to 154, rest 40min
6. Decoc 3 13qts, bring to boil
7. Added decoc back to raise mash temp to 168, rest 20min
8 Fly sparge at 168

I hit 1.056 on pre boil quantity of 12.5gallons.

Hope this helps.

PS. mash schedule calls for lots of resting...but my back is sore today.
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serving: Towhead Blonde, Skipping Stone IPA, I2-PA, Buckwheat, Wheatmister Abbey
nitro: Skinned Knee Imp. IPA
fermenting: Skipping Stone IPA
planning: Dopplebock

MRixonKBC Likes This
10-01-2013, 04:37 AM   #133
laughingboysbrew

Recipes

Mar 2013
minneapolis, mn
Posts: 110
Liked 18 Times on 14 Posts

SUPER excited to taste this... especially out of the cask. The 3 day sample tastes/smells great. For those contemplating, DO the decoctions. Great learning experience and besides...it's tradition.

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serving: Towhead Blonde, Skipping Stone IPA, I2-PA, Buckwheat, Wheatmister Abbey
nitro: Skinned Knee Imp. IPA
fermenting: Skipping Stone IPA
planning: Dopplebock

Swifty Likes This
05-06-2014, 05:13 PM   #134
Urkelbot
Recipes

Jul 2013
Posts: 78
Liked 9 Times on 9 Posts

Brewed this 2 weeks ago the enhanced double decoction went well. Too well... I over shot my usual efficiency of 60-65% and ended up with a og of 1.07.

05-06-2014, 08:22 PM   #135
TrickyDick

Recipes

Feb 2010
near Orlando, FL
Posts: 2,987
Liked 218 Times on 180 Posts

I brewed without doing decoctions and was a mistake to do so.

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05-07-2014, 01:08 PM   #136
asco
Recipes

Jun 2013
Posts: 8

Hi...

did make this beer with singel infusion, now the taste will then be abit less complex BUT the somthing went wrong with the hop boiling. I did taste lke sh... very grassy!

did use the the recomended boling time and hop. Then decided to read about the hop Hallertauer Hersbrucker, its not recomende for bittering (60 min)

anyone else experins this problem?

06-18-2014, 12:31 PM   #137
Swifty
Recipes

Sep 2011
Salina, Ks
Posts: 258
Liked 4 Times on 4 Posts

So, first off I want to thank brewers like you who share their recipes... Much appreciated.

There was some talk about adding melinoiden malt to compensate for the concoction mash.. Has anyone done this and would you share your experience with it? What amounts and what would you do differently?

What was your water profile? I have dreadful water here and will likely build my water off of distilled from the store..

I'll think up some more but that'll get me started..

Thanks again everyone,

Swifty
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06-18-2014, 09:53 PM   #138
KingBrianI

Recipes

May 2008
Durham, NC
Posts: 3,516
Liked 117 Times on 73 Posts

Quote:
 Originally Posted by Swifty So, first off I want to thank brewers like you who share their recipes... Much appreciated. I read the whole thread and had a few questions. There was some talk about adding melinoiden malt to compensate for the concoction mash.. Has anyone done this and would you share your experience with it? What amounts and what would you do differently? What was your water profile? I have dreadful water here and will likely build my water off of distilled from the store.. I'll think up some more but that'll get me started.. Thanks again everyone, Swifty
Hey Swifty. I actually enjoy sharing my recipes. I get lots of pleasure from seeing other people brew them and have good results. It's a nice boost to the ego when people say that a recipe of mine they brewed is the best beer they've made, though I think recipes are less than half the equation. To get any recipe to make good beer, the brewer has to be doing a lot right in the first place. Anyway... to answer your questions, I've never made this beer using melanoidin malt, I always do the decoction mashes. So I can't help much there, though I would say less is probably more in this case. I'd say somewhere around half a pound would probably do the trick. But, I'll defer to those who have tried melanoidin malt. As for the water question, I have pretty soft water here. All I usually do is adjust the calcium above 50 ppm, usually somewhere around 100. Then I'll adjust the sulfate/chloride ratio to something that fits with the recipe, in this case I'd go somewhere between balanced to a slight chloride slant to help the maltiness. Good luck!
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07-02-2014, 04:59 PM   #139
surprise
Recipes

Jul 2014
Posts: 1

Do you think this would be possible to do in a step mash? I'd still hit all the rest temps but without the decoction boil.

07-02-2014, 06:16 PM   #140
TrickyDick

Recipes

Feb 2010
near Orlando, FL
Posts: 2,987
Liked 218 Times on 180 Posts

Don't do this! I did a step mash and the results are NOT what I was wanting. I called my beer a September-fest because it was definitely NOT an Octoberfest. It was tasty, but lacking in depth of flavor and maltiness. I will be doing another octoberfest soon, but this time WITH a decoction mash.

TD

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