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It makes me feel connecting to brewing tradition. It feels so... "crafty".
It gives me even more chances to screw up.
I mean, I've already made my first big boo-boo - I left my first decotion get to 160 degrees F, when I had planned to rest it at 147 F before boiling it. Yay me!
It gives me even more chances to screw up.
I mean, I've already made my first big boo-boo - I left my first decotion get to 160 degrees F, when I had planned to rest it at 147 F before boiling it. Yay me!
Posted 34 days ago.
So, while you're screwing up, teach those of us that are ignorant about decoctions.
As I understand it, you were doing a double decoction. The first was around 120 -> 145, right? So, you mash in at 120 and then remove a couple of gallons of thick-esh mash and bring that portion to 147 for a few minutes to convert the sugars before bringing it to a boil, right? You then add it back to the mash and, big if, if you've calculated correctly it brings you to 145 F? You then take off another 2 gallons and boil it and add it back in to bring it to 160 F? That about right?
Posted 34 days ago.
I would imagine water/grist ratio would play an important role in that right?
Posted 34 days ago.
That's pretty much it. I'm thinking of doing a full writeup. I'm taking pics, but my camera man stayed up way too late last night, and isn't super energetic yet.
Okay, so the details:
I did a *quick* protein rest (~10 minutes) @ 122 degrees F. I then pulled about ten quarts of the thickest part of the mash, which I intended to bring to 147 degrees F to ensure conversion of that portion. I'll then boil it for 15 minutes or so, add that back to the main mash, which will bring it all up to 147 degrees F. I'll rest here for 15 minutes or so, then pull another gallon-ish, boil that, then add it back to bring the main mash up to around 156 degrees F.
Okay, so the details:
I did a *quick* protein rest (~10 minutes) @ 122 degrees F. I then pulled about ten quarts of the thickest part of the mash, which I intended to bring to 147 degrees F to ensure conversion of that portion. I'll then boil it for 15 minutes or so, add that back to the main mash, which will bring it all up to 147 degrees F. I'll rest here for 15 minutes or so, then pull another gallon-ish, boil that, then add it back to bring the main mash up to around 156 degrees F.
If I get chippy, I may pull one final decoction and boil it to pull a mash out at 168 degrees F.
We'll see how it goes. I tend to make this into an adventure.
Posted 34 days ago.
Reading Strong on decoctions it became a little clearer. I'm starting to wrap my head around it and may use it for a Bock sometime in the future.
On Sun, Jul 5, 2015 at 2:53 PM, homebrewdad <[email protected]> wrote:
That's pretty much it. I'm thinking of doing a full writeup. I'm taking pics, but my camera man stayed up way too late last night, and isn't super energetic yet.
Okay, so the details:
I did a *quick* protein rest (~10 minutes) @ 122 degrees F. I then pulled about ten quarts of the thickest part of the mash, which I intended to bring to 147 degrees F to ensure conversion of that portion. I'll then boil it for 15 minutes or so, add that back to the main mash, which will bring it all up to 147 degrees F. I'll rest here for 15 minutes or so, then pull another gallon-ish, boil that, then add it back to bring the main mash up to around 156 degrees F.If I get chippy, I may pull one final decoction and boil it to pull a mash out at 168 degrees F.We'll see how it goes. I tend to make this into an adventure.
Posted 34 days ago.
Plan on getting done about 0200?
On Sun, Jul 5, 2015 at 3:01 PM, Gregory Ellis <[email protected]> wrote:
Reading Strong on decoctions it became a little clearer. I'm starting to wrap my head around it and may use it for a Bock sometime in the future.On Sun, Jul 5, 2015 at 2:53 PM, homebrewdad <[email protected]> wrote:That's pretty much it. I'm thinking of doing a full writeup. I'm taking pics, but my camera man stayed up way too late last night, and isn't super energetic yet.
Okay, so the details:
I did a *quick* protein rest (~10 minutes) @ 122 degrees F. I then pulled about ten quarts of the thickest part of the mash, which I intended to bring to 147 degrees F to ensure conversion of that portion. I'll then boil it for 15 minutes or so, add that back to the main mash, which will bring it all up to 147 degrees F. I'll rest here for 15 minutes or so, then pull another gallon-ish, boil that, then add it back to bring the main mash up to around 156 degrees F.If I get chippy, I may pull one final decoction and boil it to pull a mash out at 168 degrees F.We'll see how it goes. I tend to make this into an adventure.
Posted 34 days ago.
2 AM? something like that. The first decoction is almost done boiling...
Posted 34 days ago.
Wow, that sounds like a fantastic waste of time. :P
Posted 34 days ago.
You mean a fantastic way to spend an afternoon?
Posted 34 days ago.
Look, I haven't even started my Scotch Ale yet and I'll be done before you are tonight.
Posted 34 days ago.
You're organized. I'm Homebrew Dad.
Posted 34 days ago.
My wife is allowing me to do the decoction portion on the stovetop, so that's something.
Posted 34 days ago.
First rest done. Second decoction pulled.
Posted 34 days ago.
If you do a third to get to mash out temperature, pull the thin mash, that denaturates the enzymes and prevents the release of starches that can't be converted.
A fun part of decoction brewing is that with some experience you can brew without a thermometer as it is a kind of temperature to volume conversion.
Edit: If you do a decoction it is often easier to mash in in your copper instead of in the mashtun. With the first decoction you only have to move the thin mash and a small part of the thick mash to the mashtun and boil the rest in the copper.
Posted 34 days ago.
Edited 34 days ago by ingoogni
I listened to Beersmith and pulled a smaller decoction the second time. I almost pulled a same size, large one... and I would have been right. Undershot my second step temp.
Oh, well.
Posted 34 days ago.
