So, I recently built and electric 20 gal all grain system and this weekend was to be my first AG through it. My neighbor decides that he will buy the 10 gal kit as he has drank a lot of my beer in the past. Knowing nothing about the brewing process, he goes out and gets a Dinkle Dunkleweizen, which is a decoction mash, which I have never done, or even heard of at that point. Below are the instructions and the part that is getting me, that I'm hoping to get some advice on is the decoction of 3 qt. Once I add the 2.7 qt of boiling water and wait 30 min, then I pull the 3 qt. of mash. It says to heat to 155 and wait for conversion - how long will that take exactly??? And when I'm doing this whole decoction process, do I just leave the main mash as is. The temp of that will drop because I built a HERMS system meant for cycling the wort. ORA, should I just ignore that and do a multiple step mash infusion. Any help or advice anyone can give would be great! Thanks..
Decoction mash. Mash in with 15.5 qt at 150 degrees to acheive protein rest at 135 for 15 minutes. Infuse 2.7 qt boiling water for rest at 145 for 30 minutes. Immediately draw off a thick decoction of 3 qt of the mash. Raise decoction to 155 and allow conversion. Once conversion is complete, boil decoction and add back to main mash to reach 155 for 60 minutes. Infuse 7.5 qt boiling water to mashout at 170 for 10 minutes. Sparge. Boil for 75 minutes adding 1.5 oz. Hallertauer when the boil starts. Add .5 oz. Hallertauer with 30 minutes remaining. Cool, pitch yeast and ferment.
Dion
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Decoction mash. Mash in with 15.5 qt at 150 degrees to acheive protein rest at 135 for 15 minutes. Infuse 2.7 qt boiling water for rest at 145 for 30 minutes. Immediately draw off a thick decoction of 3 qt of the mash. Raise decoction to 155 and allow conversion. Once conversion is complete, boil decoction and add back to main mash to reach 155 for 60 minutes. Infuse 7.5 qt boiling water to mashout at 170 for 10 minutes. Sparge. Boil for 75 minutes adding 1.5 oz. Hallertauer when the boil starts. Add .5 oz. Hallertauer with 30 minutes remaining. Cool, pitch yeast and ferment.
Dion
Sent from my iPad using Home Brew