I got a clone recipe for sweetwater from Mutilated1 on the forums. Made the extract version a year ago with pretty good results. Now I've got the equipment for all grain and a full boil. Below is the recipe, with slight hops modification for what I had around.
My question is about a decoction. I watched the BrewTV on it and was interested in trying a short one for curiousity sake. Is it quite uncommon to hear of a docoction Pale Ale? I was hoping it would add some of the mouthfeel and slight sweetness I find in this beer. What are your thoughts on the mash schedule?
1lb Munich 5L
60min 1oz Cascade
60min 1/4oz Willamate (need to use up)
15min 1/2oz Cascade
5min 1/2oz Cascade
5min 1/4 Citra (need to use)
Dough-in at 80F with 10qt
Raise to 120F and rest for 30min
Raise to 146F and rest for 30min
Pull Decoction, 10qt, and boil 10min
Return decoction+water to reach 152F, hold 30min
Batch sparge twice (7qt) with 170F to bring volume to 6-6.5
Do I have those temperatures correct for the rests, pre-decoction? If I want just a 'strong hint' of decoction, should I pull less and boil longer, or pull the 1qt/lb and boil less?
Thanks for input, let me know if you've done a decoction on a Pale Ale and what your thoughts were.