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Old 09-27-2013, 06:39 PM   #131
Tarks
 
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Apr 2012
Winnipeg, Manitoba
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Anyone? I'm looking to brew this tomorrow and would appreciate the help. Cheers
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Old 09-28-2013, 03:50 PM   #132
laughingboysbrew
 
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Mar 2013
minneapolis, mn
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Quote:
Originally Posted by Tarks View Post
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
cask: 1 Year Kellerbier
nitro: Skinned Knee Imp. IPA
fermenting: Skipping Stone IPA
planning: Dopplebock

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Old 10-01-2013, 04:37 AM   #133
laughingboysbrew
 
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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
cask: 1 Year Kellerbier
nitro: Skinned Knee Imp. IPA
fermenting: Skipping Stone IPA
planning: Dopplebock

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Old 05-06-2014, 05:13 PM   #134
Urkelbot
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Jul 2013
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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.

 
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Old 05-06-2014, 08:22 PM   #135
TrickyDick
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Feb 2010
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I brewed without doing decoctions and was a mistake to do so.


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Old 05-07-2014, 01:08 PM   #136
asco
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Jun 2013
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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?

 
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Old 06-18-2014, 12:31 PM   #137
Swifty
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Sep 2011
Salina, Ks
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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
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Old 06-18-2014, 09:53 PM   #138
KingBrianI
 
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May 2008
Durham, NC
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Quote:
Originally Posted by Swifty View Post
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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Old 07-02-2014, 04:59 PM   #139
surprise
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Jul 2014
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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.

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