Hello All
In the next couple of weeks I'll be brewing a Dunkel for the first time. I typically brew what I call Golden lagers. Just variations on pilsners w a touch more malt character. Lately I've made a few batches of Vienna lagers that I'm really enjoying, so I wanted to cross over into Dunkels.
My question is........If I attempt a decoction mash (first time), should I use straight Munich malt? I've come across quite a few recipes that are normal sparge techniques and they all call for specialty malts; melanoiden, victory, carafa etc. Is the use of these specialty malts just a substitute for decocting?
I brew on an Anvil Foundry and will use a gas burner for the decocting. I'm not totally sold on decocting, but it would be just something fun to try. If I'm short on time I'll skip that and brew normally.
In the next couple of weeks I'll be brewing a Dunkel for the first time. I typically brew what I call Golden lagers. Just variations on pilsners w a touch more malt character. Lately I've made a few batches of Vienna lagers that I'm really enjoying, so I wanted to cross over into Dunkels.
My question is........If I attempt a decoction mash (first time), should I use straight Munich malt? I've come across quite a few recipes that are normal sparge techniques and they all call for specialty malts; melanoiden, victory, carafa etc. Is the use of these specialty malts just a substitute for decocting?
I brew on an Anvil Foundry and will use a gas burner for the decocting. I'm not totally sold on decocting, but it would be just something fun to try. If I'm short on time I'll skip that and brew normally.