doublegun
Well-Known Member
Trying to get a stellar head on a beer. Has anyone brewed the same recipe using a decoction mash vs a single infusion and found that the finished beer had a better head? From my research, it seems that one of the keys to good foam on hefeweizens is due to decoction mashing. Thinking of applying this to Belgian Strong Golden. We're after that meringue like head of Duvel. We have a good recipe, has turned out very nice using an infusion mash, but missing the head. It seems our techniques are sound, save for controlling the fermentation temps. Pretty much a straight 68-70F. Here's a recipe we may try soon.
10.25 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 69.49 %
2.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 13.56 %
2.00 oz Saaz [4.00 %] (60 min) Hops 20.7 IBU
1.00 oz Styrian Goldings [5.40 %] (25 min) Hops 9.7 IBU
2.50 lb Corn Sugar (Dextrose) (0.0 SRM)
This is for a 6 gal. batch. The Cara-Pils is an attempt at good head. Thinking of trying this as a decoction. Thanks
10.25 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 69.49 %
2.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 13.56 %
2.00 oz Saaz [4.00 %] (60 min) Hops 20.7 IBU
1.00 oz Styrian Goldings [5.40 %] (25 min) Hops 9.7 IBU
2.50 lb Corn Sugar (Dextrose) (0.0 SRM)
This is for a 6 gal. batch. The Cara-Pils is an attempt at good head. Thinking of trying this as a decoction. Thanks