Happy New Year!
Just wanted to share the results of my experiment with brewing a Dunkelweizen in two ways - double decoction and BIAB.
The recipes for both beers included: 50 % wheat malt, 25 % light Munich and 25 % Vienna Malt. The yeast was WB06.
For the BIAB method I did one temp rest at 67 degrees C and then a mashout at 76 C.
The decoction actually was a bit of a disaster since my cooler was not keeping the temperature. So what happened is : 40 C -- > hot water infusion -- > 53 C ---> hot water infusion -- > 60 C After that I took my first thick decoction, boiled it for 15 minutes, but when I returned it to the main mash it's temp was already at 55 C, so instead of a rest at 72C I ended up with a rest at 65C. THe second decoction was similar because instead of going to a mash-out temp I ended up with a rest at 72C. Then first runnings and batch sparge.
Technical details:
BIAB Beer : SG 1044, FG 1012
Decoction Beer : SG 1051, FG 1012
As can be seen from the picture the decocted beer has darker, richer color.
Although I prefer the decocted beer, the taste difference is not that big and maybe due to other factors.
THat's it from me. Just wanted to share this experience since it was my first decoction. Drop a comment, would love to learn something new.
Keep brewing and enjoy responsibly.
Just wanted to share the results of my experiment with brewing a Dunkelweizen in two ways - double decoction and BIAB.
The recipes for both beers included: 50 % wheat malt, 25 % light Munich and 25 % Vienna Malt. The yeast was WB06.
For the BIAB method I did one temp rest at 67 degrees C and then a mashout at 76 C.
The decoction actually was a bit of a disaster since my cooler was not keeping the temperature. So what happened is : 40 C -- > hot water infusion -- > 53 C ---> hot water infusion -- > 60 C After that I took my first thick decoction, boiled it for 15 minutes, but when I returned it to the main mash it's temp was already at 55 C, so instead of a rest at 72C I ended up with a rest at 65C. THe second decoction was similar because instead of going to a mash-out temp I ended up with a rest at 72C. Then first runnings and batch sparge.
Technical details:
BIAB Beer : SG 1044, FG 1012
Decoction Beer : SG 1051, FG 1012
As can be seen from the picture the decocted beer has darker, richer color.
Although I prefer the decocted beer, the taste difference is not that big and maybe due to other factors.
THat's it from me. Just wanted to share this experience since it was my first decoction. Drop a comment, would love to learn something new.
Keep brewing and enjoy responsibly.