Mickey can elaborate, but I think he means main boil time, post mash, ie not a decoction. I've heard a longer boil can add color, but those are some interesting results!Is that total boil time or boil time for each decoction?
Mickey can elaborate, but I think he means main boil time, post mash, ie not a decoction. I've heard a longer boil can add color, but those are some interesting results!Is that total boil time or boil time for each decoction?
Oh to clarify my question was in regards to this statement:I guess I should have noted that it was a single infusion mash. I just wanted to illustrate how the melanoidins develop over time.
The right is the Maibock with 85% Pilsner, 15% dark Munich malt, and a pressure cooker decoction of the grains. Finished down to 1.012 for 9% ABV. The judges are definitely going to ding me for that.
Those times cited are for the decoction boil. After the decoction mash, the lauter and sparge are conducted before the main boil commences. This is why many brewers eschew a decoction mash as it really takes some time. However, keep in mind that decoction doesn't produce more malt flavor but better malt flavor.Oh to clarify my question was in regards to this statement:
"In Bohemia, where lighter colored beer was the style, a shorter decoction boiling time of 10 to 20 minutes was made; in Vienna the decoction boil lasted about 30 minutes; in Bavaria a decoction boil would last as long as 45 minutes"
Interesting study about effects of time and temp on wort fermentability. (Link pasted below)Update:
Well i said to hell with waiting for lagering, as i was down to one other beer, and tapped the Pilsner for the Super Bowl Party. Might be my fave pils yet and it flew off the handle. Guessing i got bout 1/3 a keg left (i hope) At the very least the process hurt nothing and was a minimal added effort on brew day. So Ill brew another batch this weekend, with a slightly longer pressure boil (30 vs 20 min) and a larger volume (1.5 gallons vs 1 gallon) and see how it goes. The pic below is only 3 days after primary to serving keg transfer and no finings. So still quite cloudy.
Cheers!
Sample from fermenter pre transfer.Interesting study about effects of time and temp on wort fermentability. (Link pasted below)
Ill be using the pressure cooker again this weekend for brewing my Pils.
This being my 3rd go with this process, im starting to think this is a legit hack for pulling off extra malty complexity and body while using modern pils malt and dry 34/70 in a 4 hr brew day.
https://www.researchgate.net/publication/343607490_Wort_Boil_Time_and_Trub_Effects_on_Fermentability
Nice head! Does it last?Sample from fermenter pre transfer.
Very nice. Extra malty. Crisp finish @ 1.013 from 1.053 Will tap in 3 weeks. Cheers!
Def better than before. I took my time with the crash over 5 days this time.Nice head! Does it last?