Tried about every decoction schedule in the books, so I drew some inspiration from Braukaiser’s listed decoction schedules, Noonan’s, and what both German & Czech brewers do. So here’s how I brewed a Czech lager with a single decoction to try and get the results one would expect from a double decoction with less time spent brewing it.
-Mash in thick at 38C for 15 min
-Add brewing 72C liquor to bring to 52C
-After 10 min rest, pull 2/3 of the mash (thickest pulled, I used a strainer) and add to another kettle with 62C water to thin it out, which will be needed due to the lengthy decoction
-Heat BOTH mashes, the rest mash to 62C, the decoction to 72C. Idea here is to not allow the rest mash to sit at the protein rest any longer than necessary. I noted from a podcast that a Czech brewer slowly warms the rest mash up from the protein rest during the time the first decoction is pulled and heated.
-After 15-20 min, heat the decoction to a boil.
-Boil for 5-10 min, mix half of the decoction into the rest mash, enough volume to bring the rest mash to 72C.
-Continue boiling the remaining decoction, and after 15-20 min or the rest mash’s iodine test is negative, mix in the remaining decoction for mash-out.
The idea is to boil a large portion of the mash in one decoction, but not quite the Schmitz method, but more than just a single. I turned down the flame on the decoction after half of it was mixed in so as not to beat up the mash too much or scorch it. I had crazy clear wort after I boiled it for 90 min, and the first runnings were also very clear.
What I’m wrestling with is that I use a 7,5 gallon and 5 gallon pot for the rest and decoction mashes, then I transfer the rest mash before the last decoction is added back in to my Lauter tun for mash out since I don’t have a means of heating my Lauter tun, which is another 7,5 gallon pot wrapped in Reflectix. I don’t want to aerate the mash too much, but I know this is a topic of debate, much like decoction mashing is.
I liked the fact that this schedule was faster than my traditional double decoction I typically perform. It’s just more hands-on because you’re managing two mashes at once, and don’t forget to have your spare liquor ready when you’re done mashing. Anxious to try my resulting brew. OG was 1,052 which was right on target.
-Mash in thick at 38C for 15 min
-Add brewing 72C liquor to bring to 52C
-After 10 min rest, pull 2/3 of the mash (thickest pulled, I used a strainer) and add to another kettle with 62C water to thin it out, which will be needed due to the lengthy decoction
-Heat BOTH mashes, the rest mash to 62C, the decoction to 72C. Idea here is to not allow the rest mash to sit at the protein rest any longer than necessary. I noted from a podcast that a Czech brewer slowly warms the rest mash up from the protein rest during the time the first decoction is pulled and heated.
-After 15-20 min, heat the decoction to a boil.
-Boil for 5-10 min, mix half of the decoction into the rest mash, enough volume to bring the rest mash to 72C.
-Continue boiling the remaining decoction, and after 15-20 min or the rest mash’s iodine test is negative, mix in the remaining decoction for mash-out.
The idea is to boil a large portion of the mash in one decoction, but not quite the Schmitz method, but more than just a single. I turned down the flame on the decoction after half of it was mixed in so as not to beat up the mash too much or scorch it. I had crazy clear wort after I boiled it for 90 min, and the first runnings were also very clear.
What I’m wrestling with is that I use a 7,5 gallon and 5 gallon pot for the rest and decoction mashes, then I transfer the rest mash before the last decoction is added back in to my Lauter tun for mash out since I don’t have a means of heating my Lauter tun, which is another 7,5 gallon pot wrapped in Reflectix. I don’t want to aerate the mash too much, but I know this is a topic of debate, much like decoction mashing is.
I liked the fact that this schedule was faster than my traditional double decoction I typically perform. It’s just more hands-on because you’re managing two mashes at once, and don’t forget to have your spare liquor ready when you’re done mashing. Anxious to try my resulting brew. OG was 1,052 which was right on target.