Kaiser
Well-Known Member
yes, looks good.
Kai
Kai
The decoction gave me exactly what I wanted: a super malty beer that is accented by the hops.
That's right about when some people say "properly done decoction" with the emphasis on 'properly done'. Then when you ask them to elaborate on 'properly done' is right about when they say "Um...it's complicated".Try making exactly the same beer with an without a decoction, then do a blind triangle tasting. I did that experiment many years ago and the results were enlightening.
That's right about when some people say "properly done decoction" with the emphasis on 'properly done'. Then when you ask them to elaborate on 'properly done' is right about when they say "Um...it's complicated".
I still do them for fun occasionally but it's not like my decocted beers are noticably different than the others (and it's not for lack of trying to convince myself they are better). But I have never done it with under-modified malt either.
Nice. I'll definitely try that.
I want to try a Urquell with the BYO150 recipe. I have only done one lager. It was tasty, but not super clean, and was about 15 years ago. I am not sure if a decoction is needed, but better malt flavor might be a componant of the honey aroma:
10# grains..8# pils, 1# Vienna, .5# Munich, .5# carapils.
Water is probably my biggest issue. I need to read more.
The Mash I think I will do as in the mag. Forgive my non-Deutche terms:
10# grains in cooler with 14 quarts acidulated water at 144* = 131* for 15 or 20 min.
Draw off 8 qts, boil 5 min, add 5 qt back, stir, wait and take temp. Add or reserve the rest. mash for 45 min.
Sparge as an ale, boil 90 min. Ferment...
I will have to check temps and adjust as I go.
Any thoughts, comments, or insults?
Will do. I've only tasted non-carbed hydro samples so far but it tasted good already.The BYO recipe calls for 155* for the second half of the mash. Middle of the road. I am not sure how well I will be able to hit that with a new process, but it will be fun to give it a shot.
By 'acidulated' I just mean adding gypsum to make sure the water is acid. I do need to read more about water.
When you taste your pils, post whether you think the decoction made a difference.
Will do. I've only tasted non-carbed hydro samples so far but it tasted good already.
FWIW, gypsum doesn't really 'acidulate' the water, it just adds calcium which does help get the mash pH down. Similar effect though. You'll still need some sort of acid to get proper mash pH with a beer that light. Check out the Water Primer sticky in the science forum.
It depends on the water they are starting with but yeah, even with straight distilled with added Calcium you still need some sort of acid to get it low enough. When I post recipes I often don't even include the sauermalz (or lactic acid if I use that) and just let the brewer decide what to do with their water.So, it seems that you won't hit the proper mash pH, for light beers, using only RO/distilled and mineral additions. When people post detailed recipes (for light beers, say) with their built water, they almost never mention using some sort of acid. I wonder if a large majority of water builders on this forum could improve their beers by using pH meters and using, say, lactic acid.
I seem to need about 1/8-1/4tsp 88% lactic, for an 11lb grain bill, using 95-100% 2-3L malt, which is pretty much my grain for pilsners/helles. This is WITH built water, 75ppm Ca, no carbonate or bicarbonate.
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