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Update: Brewed on Saturday 77% Pils 18% Sugar (end of boil) 5% Carapils Water Ca Mg Na Cl So4 HC03 49 4 17 59 91 0 158 F 60 Min Mash Saaz 60 Min 20 IBU Saaz 15 Min 7 IBU Saaz Flameout 0.2 oz/gal OG: 1.072 Pitched lalbrew abbaye @72 F Set to 65F Pitched Belle Saison @ 40...

Hmmmmm.... i do want a touch of the the saison pepper character if possible. So a stagger of 24 or perhaps 36 at most made sense to me.

Awesome. Thanks for sharing. Ill definitely be giving this a try

Interesting choice. Looks like it has a very high attenuation as well, But...im not sure i want to add much of the banana bubblegum type flavors its known for on top of the abbaye fruity esters. Whereas the Saison is purported to add more pepper/clove. Now swapping the abbaye for the wb06 might...

Looking to get majority of the flavor characteristics from lalbrew Abbaye, some of the character of Belle Saison, and the super dry FG of Belle Saison in a very simple (Pils+Sugar+Saaz) Belgian Golden Ale. Thinking of just staggering the Pitch by 24 hrs so the Abbaye gets a head start on...

Winner winner winner! Kicked the keg in one nite of karaoke. Cheers!

A week away from tapping a West Coast/English IPA hybrid for St Pattys Figure id combine Socal n Brit Slang Narrowed it down to 2 names

Oh to clarify my question was in regards to this statement: "In Bohemia, where lighter colored beer was the style, a shorter decoction boiling time of 10 to 20 minutes was made; in Vienna the decoction boil lasted about 30 minutes; in Bavaria a decoction boil would last as long as 45 minutes"

Is that total boil time or boil time for each decoction?

Update: Well i said to hell with waiting for lagering, as i was down to one other beer, and tapped the Pilsner for the Super Bowl Party. Might be my fave pils yet and it flew off the handle. Guessing i got bout 1/3 a keg left (i hope) At the very least the process hurt nothing and was a...

Other than a side by side of the pre and post press boil portions?, nope. I suppose i could counter pressure fill a bottle and keep it fridged till the next batch where ill bump the press boil time and see if i note a diff. But ill be a couple months before i get back to brewing this one. My...

So i brewed the pilsner as planned. Ended up using some carapils @ 6% and also some 34/70 i had on hand instead of a liquid pils yeast. My effeciency ended up being way higher than i anticipated so i had to settle for a shorter boil (50 min total isntead of planned 75) and still endeed up at a...

As in after the sach rest? Keptinis, hell i had to look that one up. That gives me an idea.... sticking thick mash in a big dutch oven with a heavy lid, bringing to boil then putting it in an oven @ 280F ish so scorching from prolonged boiling is a non issue. Id sooner do that than the...

Negligible in what way? I only seek to recreate the maillard processes of a decoction. A prolonged boil of a portion of wort takes place during a traditional triple decoction. I seek to recreate this within the timeframe of my usual mash schedule. (Winning!) I also believe the presence of grain...

Lovely! I look forward to playing goldilocks over several batches to get the color addition just right.

My guess is the former is maillard and the latter is oxidation.

While it is true that maillard reactions occur more rapidly at higher PH levels, it is also true that temperatures can have a great enough impact so as to overcome the effect of fairly large PH differences. Ive included screenshots from a study that measured darkening and phenol production of...

I see the where the confusion lies. i thought naming the thread ....decoction hack" vs "....a better way to decoct" and discussing my thought process on the maillard reactions from extended boiling being a major contributer to flavor contributions in a traditional decoction would suffice. But...

Yes. Im not trying to decoct. Im getting the impression you may not have read my OP and are missing the point.

This is awesome! Thank you 🍺