Oktoberfest plus decoction.

[mysterio]

I thought I'd join in on the Oktoberfest threads. I recently salvaged an old fridge which looks perfect for lagering so I put together this recipe for a 'fest:

This is for 5imp gallons (6US)

7lb Pilsner malt (Germany)
6lb 3 oz Munich malt
1oz Tettnang (60mins)
1oz Hallertauer Hersbruker (60mins)
WLP 802 Czech Budejovice Lager w/ 1 gallon starter

My question concerns the mashing steps. I've decided I want to try a single decoction to ease myself into the process. I don't really care if it's necessary or not I just fancy trying it. Should I bother with a protein rest at 50C (122f)? My guess is no because I reckon the pils malt will be pretty well modified however I'm not sure. I'm thinking I might do a beta-glucanase rest although again, I'm not sure if this would have much effect. I'm probably going to go with a beta & alpha rest at 60C & 70C (140f & 158f), followed by a mash-out.

Thanks in advance for any tips. Oh yeah and I know you're supposed to brew these in March but theres no way I could leave a beer for half a year.

 

[AdIn]

Usually I do start from 122F rest for 20 minutes. Not for the sake of protein rest, but for the sake of hydrating my mash and letting all enzymes flow from grains in to solution. Then I do thick decoction to bring whole mush up to 154 following with thin decoction to mash-out temperature.

Regarding you recipe - I would add a few oz of crystal or aromatic malt to it.

 

[Baron von BeeGee]

I recently did my first Oktoberfest using a 40-60-70 schedule (plus mashout). Brewpastor claims to get good results doing the B-G rest, so I gave it a try. What I did was infuse to 40, infuse to 60, and then decoct to 70. I also did a decoction for mashout, but that hardly counts since I just runoff wort and boil enough to raise the mash to 77. I skipped the crystal since it's not traditional and I'm going for a traditional style as well as decocting, but like I say it's my first so I don't have any basis for comparison.

 

[cweston]

I recently did my first Oktoberfest using a 40-60-70 schedule (plus mashout). Brewpastor claims to get good results doing the B-G rest, so I gave it a try. What I did was infuse to 40, infuse to 60, and then decoct to 70. I also did a decoction for mashout, but that hardly counts since I just runoff wort and boil enough to raise the mash to 77. I skipped the crystal since it's not traditional and I'm going for a traditional style as well as decocting, but like I say it's my first so I don't have any basis for comparison.

How long were your alpha and beta rests? I've been wondering how one tweaks the level of fermentability in a wort when using this type of mash schedule...I'm guessing it must be by the relative duration of the 60C and 70C rests?

(i.e., in single infusion mashing, it's mostly about the temp: are you at a temp where alphas will be more efficient or where betas will dominate.)

 

[Baron von BeeGee]

I'm on the wrong computer to say how long my rests were, but I'll check and get back to this thread. My understanding is that it is the length of the 60 rest (beta amylase) that primarily determines the fermentability of the wort. The longer the rest, the more fermentable. Best of my recollection, I let the beta-amylase rest go ~15 minutes before I began the decoction to go to the alpha-amylase rest, so probably ~75-90 minutes total.

 

[mysterio]

Just kegged this -- tastes amazing. My first all grain lager, couldn't be happier with it. Zero esters, what a relief!

 

[Baron von BeeGee]

I still need to keg mine...it's been in secondary for 6 weeks now (2.5 weeks primary) and I'll probably tap it ~end Sept/start Oct.

Glad you got good results with yours, I've got my fingers crossed on mine!

 

[merrante52]

I recently did my first Oktoberfest using a 40-60-70 schedule (plus mashout). Brewpastor claims to get good results doing the B-G rest, so I gave it a try. What I did was infuse to 40, infuse to 60, and then decoct to 70. I also did a decoction for mashout, but that hardly counts since I just runoff wort and boil enough to raise the mash to 77. I skipped the crystal since it's not traditional and I'm going for a traditional style as well as decocting, but like I say it's my first so I don't have any basis for comparison.

what is b-g rest?

 

[IslandLizard]

what is b-g rest?

I'm not the Baron, but he refers to a beta-glucanase rest:

I'm thinking I might do a beta-glucanase rest [...]

http://howtobrew.com/book/section-3/how-the-mash-works/the-protein-rest-and-modification (last paragraph):

The other enzymes in this temperature regime are the beta-glucanases/cytases [...] The use of this rest is only necessary for brewers incorporating a large amount (>25%) of unmalted or flaked wheat, rye or oatmeal in the mash.

 

[cactusgarrett]

If you wanted to do it just for the sake of it, you could conduct the decoction to hit a mashout temp after a single infusion sacc rest. That way you'll get it in and it won't be a sh!tshow if you don't hit the desired temp versus if you were using the decoction to hit a stepped mash rest (ie. going from b.g to beta, beta to alpha, etc.).