I'm sacking up to do a double or triple decoction tomorrow. This will be for a Traditional Bock. Anyone have any suggestions for rest temperatures for this? Recipe: 3-4# German Pils 9# German Munich (light) .5# Crystal 60 .33# Special B I'll hop to the high 20s with Hallertau and expect to boil the wort for 90-120 min to increase melanoidin flavors. I'm thinking low 90s for an acid rest 123 for a protein rest 150 for sac rest
I never understood whether triple decoction meant that the last decoction was a mashout to 168. I mention this because I was thinking about decoction mashouts earlier today and almost started a decoction thread. I was wondering about whether a thin pull that is typical for the mashout would really contribute to the flavor development, and also wondering if the same thing might be accomplished by boiling some of the first runnings. Sorry for threadjacking a bit. Hope anyone who responds to me also considers your question.
The last time I posted a question about doing a decoction mash I was told it was not a wise decision . That in mind, with those malts wouldn't you want a protein rest closer to 133 and for a Bock a sac rest a little closer to 154'ish? I see an Enhanced Double Decoction scheduled published here. Don't know a lot about it but the guy has a German-sounding name so he must know what he's talking about. Let's see . . . with a 3 hour mash and 2 hour boil you're not going to be good for much by tomorrow night.
I figured if I'm going to boil for 2 hours I'll make up for the body a little bit there. I'll probably shoot a little low, like I have in the past with decoctions.
No it's usually: Infuse at acid rest (90F) Decoction 1 to protein rest (125F) Decoction 2 to beta rest (148F) Decoction 3 to alpha rest (158F) Then you can either hit mash out temps through sparging or direct heat to 168F and then sparge. You could do a decoction to get to 168F though.
Why an acid rest and why a protein rest? I am among the few who like doing decoction mashes but you should not hit rests through decoctions, infusions, or step mashing via direct heat without a particular reason for the rest. You only need an acid rest if you need to lower the ph of the mash which you may or may not need for your water. You probably do not need a protein rest with well modified malts. If you do one at all it should be brief. If you are insistent upon doing a protein rest I would infuse there (unless you need the acid rest for ph adjustment) and immediately pull a decoction and bring it to boil as quick as possible and get it back into the mash within 15-20 minutes. But I usually infuse in the 140s and decoct into the mid-high 150s and then sparge.
This was my double decoction schedule for a Hefe. Can't see why you couldn't follow it for your Bock.
I wimped out on a double and followed your advice. I use a cooler for batch sparges. I hit 145 for about 5 min, pulled 3 gal of thick malt, and ramped up to a boil on med high heat on the stove. I only got up to about 150 after adding all of the decoction back in. Of guess it was about 50%. I continued to mash for about 20 min. I checked for conversion and pulled the rest of my running. Great color. Next time I'll pull most of the name out and leave some in the put off I have too much. Cheers for the tips.
^^^ Apologizes. I'm bad enough typing, and worse when I try to use my phone. Next time I'll pull most of the mash (maybe 80%) after a longer dough in time of 10 or 15 minutes. If I have too much drawn out from the decoction, I'll leave it in the pot until it cools to temp. I'll have to use my 6 gal kettle for this operation next time.
