I am doing my first triple decoction for a Berliner Weise and think I am having a problem.
For my final decoction the amount of the Mash it wants me to pull is every last bit of the grain in the Mash Tun... or so it seems.
From my reading I should only be pulling about a third (1/3) to half(1/2)
So I am wondering if I set Beersmith up correctly...
Berliner Weiss
Ingredients
Amt Name Type # %/IBU
9 lbs Wheat Malt, Ger (2.0 SRM) Grain 1 65.5 %
4 lbs 12.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 2 34.5 %
3.00 oz Hallertauer Hersbrucker [4.00 %] - Mash 60.0 min Hop 3 4.6 IBUs
2.0 pkg Berliner Weisse Blend (White Labs #WLP630) [50.28 ml] Yeast 4 -
1.0 pkg Lactobacillus Bacteria (White Labs #WLP677) [50.28 ml] [Add to Secondary] Yeast 5 -
Mash Name: Decoction Mash, Triple Berliner Weise
Total Grain Weight: 13 lbs 12.0 oz
Sparge Water: 9.25 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Acid Rest Add 31.50 qt of water at 99.8 F 97.0 F 45 min
Protein Rest Decoct 8.03 qt of mash and boil it 122.0 F 60 min
Saccharification Decoct 13.13 qt of mash and boil it 154.0 F 15 min
Mash Out Decoct 8.91 qt of mash and boil it 168.0 F 10 min
For my final decoction the amount of the Mash it wants me to pull is every last bit of the grain in the Mash Tun... or so it seems.
From my reading I should only be pulling about a third (1/3) to half(1/2)
So I am wondering if I set Beersmith up correctly...
Berliner Weiss
Ingredients
Amt Name Type # %/IBU
9 lbs Wheat Malt, Ger (2.0 SRM) Grain 1 65.5 %
4 lbs 12.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 2 34.5 %
3.00 oz Hallertauer Hersbrucker [4.00 %] - Mash 60.0 min Hop 3 4.6 IBUs
2.0 pkg Berliner Weisse Blend (White Labs #WLP630) [50.28 ml] Yeast 4 -
1.0 pkg Lactobacillus Bacteria (White Labs #WLP677) [50.28 ml] [Add to Secondary] Yeast 5 -
Mash Name: Decoction Mash, Triple Berliner Weise
Total Grain Weight: 13 lbs 12.0 oz
Sparge Water: 9.25 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Acid Rest Add 31.50 qt of water at 99.8 F 97.0 F 45 min
Protein Rest Decoct 8.03 qt of mash and boil it 122.0 F 60 min
Saccharification Decoct 13.13 qt of mash and boil it 154.0 F 15 min
Mash Out Decoct 8.91 qt of mash and boil it 168.0 F 10 min