yournotpeter
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- Feb 3, 2007
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Doing my first lager (Mai Bock) tomorrow and based upon research, it appears as if I'm best served doing a 3-step decoction mash. I'm using Beersmith to assist with my planning, and here's what it states:
Dough-In: Add 3.23 gal of water at 70.0 F
Hold mash at 70.0 F for 15 min
Acid Rest: Add 2.24 gal of water at 167.1 F
Hold mash at 105.0 F for 20 min
Protein Rest: Decoct 1.07 gal of mash and boil it
Hold mash at 122.0 F for 10 min
Dextrinization Rest: Decoct 2.48 gal of mash and boil it
Hold mash at 155.0 F for 20 min
Mash Out: Decoct 1.78 gal of mash and boil it
Hold mash at 170.0 F for 5 min
My confusion lies in the fact that all research tells me that when I decoct, I should first hold my decoction at each rest temperature for 10 minutes before bringing up to a boil - but Beersmith doesn't tell me to do that. Is there something I'm missing with Beersmith's directions?
Dough-In: Add 3.23 gal of water at 70.0 F
Hold mash at 70.0 F for 15 min
Acid Rest: Add 2.24 gal of water at 167.1 F
Hold mash at 105.0 F for 20 min
Protein Rest: Decoct 1.07 gal of mash and boil it
Hold mash at 122.0 F for 10 min
Dextrinization Rest: Decoct 2.48 gal of mash and boil it
Hold mash at 155.0 F for 20 min
Mash Out: Decoct 1.78 gal of mash and boil it
Hold mash at 170.0 F for 5 min
My confusion lies in the fact that all research tells me that when I decoct, I should first hold my decoction at each rest temperature for 10 minutes before bringing up to a boil - but Beersmith doesn't tell me to do that. Is there something I'm missing with Beersmith's directions?
