Cap'n Jewbeard
Well-Known Member
Well, tomorrow is brew day! Our crew's 1st Double-D Beer, and maybe our 4th AG brew overall (numerous partial-mashes done as well over the years).
I'm pretty excited about the recipe and the decoction process, so I want to document it here for posterity. Feel free to jump in with questions/comments/suggestions, as I definitely am not claiming expertise here. At least I'll have a good diagnostic to review if it goes boink.
The beer is our "April-zen", an Oktoberfest that will hopefully be on the drier side of the style.
Recipe:
5 lb Pilsener
4 lb Munich malt
3 lb Vienna malt
1/2 lb Crystal 20
1/3 lb Caramunich
1 oz. Hallertau - 60 min
1 oz. Hallertau - 30 min
0.5 oz Saaz - 2 min
Yeast: WLP 838 Southern German Lager
Yeast Starter - 1 qt, gravity = 1.42, 1 day fermenting
------------
Tonight, the night before brew-night, I've laid things out ahead of time. The most useful thing I've done tonight is measure out all the water I'll need and put it in two pots ready for the fire.
In my old brew-pot (which is now my hot liquor tank because it's thin as crap and prone to scorching), I've got 5 gallons which should cover the 4.5 gallons of sparge water and another 2 quarts to top up the temp if needed.
In my new pot (32-quart Polar Ware Brewrite Kettle), there's 15 quarts of strike water ready to be heated. This pot will also be my decoction pot since, god-willing, it won't scorch as bad as my old one.
With great foresight, I've also put 10 bottles of our team's Maibock in the fridge. Gonna be 70 degrees tomorrow, perfect weather for it.
Time for some sleep - more in the morning!
I'm pretty excited about the recipe and the decoction process, so I want to document it here for posterity. Feel free to jump in with questions/comments/suggestions, as I definitely am not claiming expertise here. At least I'll have a good diagnostic to review if it goes boink.
The beer is our "April-zen", an Oktoberfest that will hopefully be on the drier side of the style.
Recipe:
5 lb Pilsener
4 lb Munich malt
3 lb Vienna malt
1/2 lb Crystal 20
1/3 lb Caramunich
1 oz. Hallertau - 60 min
1 oz. Hallertau - 30 min
0.5 oz Saaz - 2 min
Yeast: WLP 838 Southern German Lager
Yeast Starter - 1 qt, gravity = 1.42, 1 day fermenting
------------
Tonight, the night before brew-night, I've laid things out ahead of time. The most useful thing I've done tonight is measure out all the water I'll need and put it in two pots ready for the fire.
In my old brew-pot (which is now my hot liquor tank because it's thin as crap and prone to scorching), I've got 5 gallons which should cover the 4.5 gallons of sparge water and another 2 quarts to top up the temp if needed.
In my new pot (32-quart Polar Ware Brewrite Kettle), there's 15 quarts of strike water ready to be heated. This pot will also be my decoction pot since, god-willing, it won't scorch as bad as my old one.
With great foresight, I've also put 10 bottles of our team's Maibock in the fridge. Gonna be 70 degrees tomorrow, perfect weather for it.
Time for some sleep - more in the morning!