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Old 06-27-2011, 09:38 AM   #21
Brewer Gerard
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Jan 2011
Kilkenny, Ireland, Ireland
Posts: 161
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Really really good. I had intended putting up a picture at the weekend but I went to Ireland's only homebrew expo and things got a bit disorganized from there. All the feedback from other brewers was good so I think i did the recipe justice. It would be great to have one of yours to do a compare and contrast and see is there any benefit from the decoction approach but Pennsylvania is a bit far!

Don't see myself straying from this recipe when i do Dunkels in the future, cheers for sharing a great recipe!!!

 
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Old 06-27-2011, 06:35 PM   #22
Brewer Gerard
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Jan 2011
Kilkenny, Ireland, Ireland
Posts: 161
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Not a great photo I know. I'll try to get a decent one up when i get the chance!

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Old 06-28-2011, 01:42 AM   #23
scinerd3000
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Mar 2008
Milton, De
Posts: 2,127
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looks awesome. Decoction is how this is traditionally done and would make the recipe a bit darker....The one i just brewed I used wlp029 kolsch yeast instead of the lager yeast to see what would happen. It's good but not nearly as awesome as the true lagered version. Haha yea Ireland is a bit far- but if you ever come to the states....

Thanks for doing this justice
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Old 08-17-2011, 02:34 PM   #24
sideshow_ben
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May 2010
Baltimore
Posts: 120

Has anyone tried this with a decoction mash? I am going to brew this as my first lager (very excited!) but I'm trying to decide if doing a modified double decoction (as explained by the BrauKaiser) will make a significant improvement or if I should focus on the lagering and then worry about the more advanced mash later. I'm well versed in turbid mashes so I don't think the decoction mash is beyond my skill level...just not sure if it is really necessary (especially since this recipe already includes dark malts).

 
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Old 08-17-2011, 04:44 PM   #25
JakeFegely
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Mar 2011
Royersford, PA
Posts: 113

I just did my first decoction mash this past weekend - it was also my first lager. If you are thinking about and have studied it a bit, I'd recommend you do it. The decoction was not that difficult. My brew was a marzen/fest beer.
My understanding is that the primary benefit of decoction is to develop the full flavor of the malt.
I think my next lager will be a munich dunkel and this looks like a pretty good recipe.
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Old 08-19-2011, 08:29 PM   #26
sideshow_ben
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May 2010
Baltimore
Posts: 120

Well I just made this. I did a straight infusion as per the original recipe because I was also taking care of my 1-yr-old. Got a big starter crashing, completely rebuilt my kegerator to hold the carboy and I can't wait to watch 'er fly! Thanks for the recipe! I will compete it at my local club in a few months and report back.

 
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Old 09-10-2011, 02:00 AM   #27

How much chocolate comes through using 1/4 lb?

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Old 09-17-2011, 11:21 PM   #28
scinerd3000
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Mar 2008
Milton, De
Posts: 2,127
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The chocolate is as much for color as it it is just as a slight dark grain character. You dont actually get any "chocolate" per-se however it comes though and ballances nicely.
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Old 10-13-2011, 04:46 PM   #29
voicelex
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Dec 2010
Boston, MA
Posts: 50
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This recipe looks and sounds wonderful! I am an experienced extract brewer and have done a BIAB 2 gallon batch with pretty good success but I'm starting to get more into Beersmith and would like to understand how to convert this recipe so that I might use this partial mash method.

I have entered the recipe into beersmith as is shown above, with a batch size of 5.5g and a boil volume of 4.5g (my pots are 5g). I exchanged the 3.5#s of Pilsner malt for 3#s of pilsner LME (which I have checked "Add After Boil" on). I assumed a 65% efficiency for the partial mash of the 7.5#s of munich malt but want to make sure this will actually work before I go brewing it.

Am I understanding this all correctly? I don't quite get some of the beersmith terms and it doesn't seem to account for my equipment when doing calculations, which makes me doubt its accuracy on things like IBUs and color.

Any help/advice/direction would be greatly appreciated! Thank you ^_^

 
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Old 01-02-2012, 03:08 PM   #30
DobrePivo
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Jul 2011
Covington, WA
Posts: 60
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I did a slightly modified version of this recipe (based on malt availability) as my second all grain and first double decoction. I'm 2 months in and it tastes downright authentic. I gave my distilled water a Munich profile and used Wyeast 2206 Bavarian Lager on a big starter. Taste is very clean, but still needs some aging. I racked it from primary a week ago when I purchased my first keg setup. This was the first beer pulled from my tap. I'm very pleased...It reminds me of a very good meal at Hofbräuhaus Las Vegas.



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