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Old 05-16-2012, 09:34 PM   #11
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its going to smell like farts so be ready for that.

 
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Old 05-16-2012, 09:56 PM   #12
Denny
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Quote:
Originally Posted by Prymal View Post
I was reading up on lagering and I read I think on palmers website that that was a Pilsen step mash schedule. So what schedule would you suggest? 131, 150, 168. If I can figure out how pull a decoction I would do it only to raise for 150 to 168. I am a little worried about the ph of my mash with pure RO. I typically run about 5.7 - 5.8 on a pale ale with no adjustments, that is why i was going to do an acid rest.
Don't do a protein rest step mash because a recipe says so. Do a step mash if your malt requires it. I'd recommend you stay with the 15/0/168 routine.
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Old 05-16-2012, 10:02 PM   #13
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with pils malt you will want to do a 90 min boil to drive off DMS so allow for the extra boil off volume

 
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Old 05-16-2012, 10:59 PM   #14
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Quote:
Originally Posted by Denny View Post
Don't do a protein rest step mash because a recipe says so. Do a step mash if your malt requires it. I'd recommend you stay with the 15/0/168 routine.
I am using Rahr Premium 2-row (I have never use it before do I need to do a protein rest with this grain?)
What does 15/0/168 mean?

To everyone else I plan to do a 90 min boil.

Any suggestions for the best fermentation temperature for the W-34/70 yeast?
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Old 05-16-2012, 11:17 PM   #15
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Quote:
Originally Posted by Prymal View Post
I am using Rahr Premium 2-row (I have never use it before do I need to do a protein rest with this grain?)
how can you do a bohemian pils, without pilsner malt? I would change your base malt to pilsner, preferably of a german variety if you want to stay true to BoPils.
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Old 05-17-2012, 12:47 AM   #16
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Quote:
Originally Posted by CidahMastah

how can you do a bohemian pils, without pilsner malt? I would change your base malt to pilsner, preferably of a german variety if you want to stay true to BoPils.
Sorry I am so used to typing 2-row I actually bought rahr premium pilsner malt. My LHBS does not stock any imported malts.
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Old 05-17-2012, 12:52 AM   #17
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150/168 refers to the steps in your original mash schedule. With the malt you've got I'd definitely skip a protein rest.
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Old 05-17-2012, 01:11 AM   #18
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Quote:
Originally Posted by Denny View Post
150/168 refers to the steps in your original mash schedule. With the malt you've got I'd definitely skip a protein rest.
Thanks
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Old 05-17-2012, 01:19 AM   #19
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Quote:
Originally Posted by CidahMastah View Post
Why would BIAB hold you back from doing a decoction? Open the bag, pull your decoction and boil and return to the mash.

If you have a stove and a decent sized pot you should be ok. Obviously an extra burner or similar works too.
According to http://www.franklinbrew.org/tools/decoction.html I would need to pull 15 quarts of thick mash and boil at 210 to reach my 168 mashout. My biggest pot is 10 quarts and I don't have a "spoon" long enough to reach the bottom of my Keggle to pull thick mash.
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Old 05-17-2012, 01:54 AM   #20
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FWIW, unless you live far above sea level, you won't boil at 210F.
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