How does this decoction schedule look?

Discussion in 'Homebrewing' started by DeutschesBier, Oct 16, 2013.

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  1. DeutschesBier

    DeutschesBier Initiate (0) Feb 8, 2009 Maryland

    I am getting ready to brew a lager with Weyermann Floor-Malted Bohemian Pils malt. Since this is a slightly under-modified malt, I am planning on doing a double decoction mash. In doing research, it looks like the rests temps and times can definitely vary. I was thinking about doing the following, but am open to suggestions:

    Protein Rest – 130 degrees for 20 minutes (infusion)

    Beta Conversion – 148 degrees for 30 minutes (infusion)

    Alpha Conversion – 158 degrees for 30 minutes (decoction)

    Mash Out – 167 degrees for 10 minutes (decoction)



    Thoughts???
     
    #1 DeutschesBier, Oct 16, 2013
  2. michaeltrego

    michaeltrego Crusader (447) May 21, 2004 New Hampshire

    I'll be doing a BoPils in a few days with Prostejov Czech Pils malt (first time using) and am planning a similar mash schedule:

    Protein Rest: 133 for 20 min (infusion)
    Sacc Rest: 154 for 60 min (infusion)
    Mash Out: 168 for 10 min (decoction)
     
    #2 michaeltrego, Oct 16, 2013
  3. DeutschesBier

    DeutschesBier Initiate (0) Feb 8, 2009 Maryland

    Never heard of that malt. Sounds promising though! I'm not sure how well-modified that malt is, but I finally stumbled on this link that answered my question I posted here:

    http://www.weyermann.de/downloads/pdf/Voigt_Poster_Trends in Brewing Ghent 2010.pdf

    It appears as if the Floor Malted Pils I will be using is under-modified, but still modified enough to not need a Protein rest.

    Looks like I'll be doing a triple decoction now.
     
    #3 DeutschesBier, Oct 16, 2013
  4. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,635) Jun 8, 2005 Michigan
    Pooh-Bah

    I did a BoPils with the Weyermann, with a triple decoction. Be prepared for a long day!

    Carbing it up now, have not tasted.
     
    #4 hopfenunmaltz, Oct 16, 2013
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  5. barfdiggs

    barfdiggs Initiate (0) Mar 22, 2011 California


    And I've been complaining about the length of my double decoction brew days :grimacing:
     
    #5 barfdiggs, Oct 16, 2013
  6. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    Throw some Melanoiden Malt in there, use a more modified Pilsner malt, Sacc rest as normal, and be done with it in normal time...IMHLO : )

    awaiting diatribes
     
    #6 GreenKrusty101, Oct 16, 2013
  7. DeutschesBier

    DeutschesBier Initiate (0) Feb 8, 2009 Maryland


    Please report back. I'm actually going back and forth between this and the Hochkurz Double decoction. This malt is modified enough to not really need the protein rest, and it is tough for me to do the jump from a 100 degree Acid Rest with the Triple Decoction to the 149 degree rest that the link above states. Pretty sure I'll do the Hochkurz.


    Haha I already have the Floor Malted Bohemian. But I also do believe in the power of the decoction (that's for another thread altogether though)!
     
    #7 DeutschesBier, Oct 16, 2013
  8. johnnnniee

    johnnnniee Grand Pooh-Bah (4,868) Feb 28, 2007 New Hampshire
    BA4LYFE Society Pooh-Bah Trader

    Sorry to resurrect an older thread.
    I'm making a BoPils tomorrow and I'm using the same pilsen malt, I'd like to hear how your brew day went and what your impressions of the malt are. offline if need be :slight_smile:

    Cheers,
    John


     
    #8 johnnnniee, Nov 2, 2013
  9. skivtjerry

    skivtjerry Pooh-Bah (1,865) Mar 10, 2006 Vermont
    Pooh-Bah

    If your malt is truly undermodified, you might want a beta glucan rest at ~104F too.
     
    #9 skivtjerry, Nov 2, 2013
  10. michaeltrego

    michaeltrego Crusader (447) May 21, 2004 New Hampshire

    Hey John - I ended up doing rests at 133 / 145 / 150. Great protein sludge on top of the mash. Hit my OG just fine with nice clear wort into the fermentor. Will be kegging it next weekend and will let you know how it ends up. Good luck with your brew!
     
    #10 michaeltrego, Nov 3, 2013
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