What are your thoughts/preferences?
What about a single infusion to 152F, then a 1/3rd decoction boil for the last 15-20 minutes as a mashout? If I do it this way, should I calculate a volume for a mashout temperature when it's returned or just return it boiling and go with what I get, then sparge as usual (I'm still batching for the mean time, at 168).
For fermentation, I plan on at least 3 weeks at 50-53F. A diacetyl rest at 55-60 for a day or two, then about 5-6 weeks at 34F in a cornie keg, force carb and serve.
95% or so pilsner malt, 90 min boil, maybe some Munich malt?
Hops will depend on what I can find. Hopefully some tett or hallertau.
What about a single infusion to 152F, then a 1/3rd decoction boil for the last 15-20 minutes as a mashout? If I do it this way, should I calculate a volume for a mashout temperature when it's returned or just return it boiling and go with what I get, then sparge as usual (I'm still batching for the mean time, at 168).
For fermentation, I plan on at least 3 weeks at 50-53F. A diacetyl rest at 55-60 for a day or two, then about 5-6 weeks at 34F in a cornie keg, force carb and serve.
95% or so pilsner malt, 90 min boil, maybe some Munich malt?
Hops will depend on what I can find. Hopefully some tett or hallertau.