Double Decoction Mashed DOPPELBOCK (Traditional Method) | Brew Like It's the 1600s | Grain to Glass

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In this video, I brew a traditional decoction mashed doppelbock, easily the toughest brew I've ever done! This was a 9 hour brewday and a 3 month fermentation, but was well worth it! This beer turned out amazing and was well worth the time and effort. I think decoction mashing is worth doing if you enjoy constant interaction with your brewing, but is not necessary for a good beer. I however think it made a discernible difference in this particular beer.
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Recipe on Brewfather: share.brewfather.app/ua6x2c91...
The recipe for 5.5 gallons is below, your efficiency may vary:
"Pontificator"
8.0% ABV 24 IBU
12 lb Munich I (71.6%)
3 lb Munich II (17.9%)
1 lb Caramunich (6%)
0.5 lb Melanoiden Malt (3%)
0.25 Carafa II (1.5%)
HochKurz Double Decoction Mash (alternatively a 60 min 150 F (65 C) single infusion mash can be done):
1. Protein rest - 133F (56 C) - 15 min
2. Add 6 quarts boiling water
3. Maltose Rest - 145 F (63 C) - 90 min
4. Decoct 9.5 quarts thick mash, boil for 30 min, then add back in
5. Dextrinization Rest - 158 F (70 C) - 60 min
6. Decoct 9 quarts thick mash, boil for 30 min, then add back in
7. Mash out - 168 F (76C) - 15 min
Water (ppm): Ca: 79, Mg: 24, Na: 83, SO4: 83, Cl: 179, HCO3: 123
120 minute boil:
1.3 oz (37g) Perle (7.2% AA) - 60 min
OG: 1.079
2-4L starter Wyeast 2206 Bavarian Lager (500B cells)
Ferment 45-50 F (7-10 C) for 10 days, then raise to room temperature for 3-5 days, then lager for 2+ months.
FG: 1.020
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Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don't just take my word for it, do your research before you decide to buy.
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0:00 Intro and Welcome
0:29 Style Description and Approach
2:37 Recipe
8:54 Dough in, Protein Rest and Infusion
11:45 Decoction 1 and Decoction Mashing Tutorial
18:48 Decoction 2
21:01 Mashout and Lauter
24:25 Boil
28:24 Fermentation Plan and Yeast Pitch
32:03 Fermentation Follow-Up
33:35 Pour and Tasting Notes
42:09 Potential Improvements
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#doppelbock #lager #decoction

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Опубликовано:

20 июл 2024

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Комментарии : 150

@maxe6538 4 года назад

After a double Decoction and a 120min boil I’ll give a 10/10. Nicely done!

@TheApartmentBrewer 4 года назад

Thank you! Lots of fun

@joshanderson1598 4 года назад

Karbach Brewing in Houston used to brew a Pontificator, Smoked Doppelbock. Big and rich with a slight smoke on the finish. over 8% ABV too. One of the best beers that have ever brewed IMO. Great video as always. Cheers.

@TheApartmentBrewer 4 года назад

Oh that's awesome! A little rauchmalt would make this very interesting! Thanks for watching!

@TheApartmentBrewer 4 года назад

Hey guys, thanks for watching! I realize this video is MUCH longer than usual, but I really struggled to find ways to cut it down, since I know many of you really appreciate the level of detail I go into. Therefore, I need your help. Please respond to this comment with a recommendation of what you think I can cut down on in future videos to save a little time! In the meantime, here is a list of timestamps for everyone who came here for only a portion of the video: Recipe: 2:37 Mash/Decoction Tutorial: 10:15 Boil: 24:00 Fermentation: 28:23 Tasting: 32:25

@Alin-no9cz 4 года назад

It's more than ok. Thank you.

@TwoandaHalfPintsHomebrew 4 года назад

To be honest, there's not much you could cut out. It was basically two videos in one, the brewday and the tasting, and you had a lot of information. I was entertained the whole time. The timestamps are nice, and if someone was pressed for time there's always 1.5x speed. You always pack a lot of history, explanation, and education into each vid and that makes it seem to go by quickly.

@poisonpotato1 4 года назад

I personally enjoy the longer format

@1TheLord1 4 года назад

Maybe a bit of a cut in the cooling wort/transfer bit? Just knowing what your plan for fermentation is is enough I think, but I'm nit picking. All and all it ended being big because it's a big brew day and complex tasting. So that's hard to shorten. Cheers!

@TedeTVs 4 года назад

I enjoy your long vlogs. I do find it entertaining and educational, almost having a dialog with a fellow Brewer even though it's more a monolog. I listen to u as a podcast while working. Skål bud 🍺 Take care, and stay safe to you and your family

@DAconfusedZED 2 года назад

Love your channel. I’m finding the joy of home brewing and you’ve helped me learn but also ride off your passion.

@mnkybndit 3 года назад

That's a beast of beer and a mighty effort getting this video out. Well done mate.

@finnroohomebrewing1846 4 года назад

So my comment about decoction mash is do it if you want. It's like I do starters for all my beers because I want to, yeast nutrients, because I like to, 80 minute mash because I like to. Etc. I'm always told it's not required but hey I like to lol. Cheers mate looked like a good brew. 😎👍

@TheApartmentBrewer 4 года назад

Exactly the same philosophy I have! Cheers and I appreciate the comment!

@julianvandercook 4 года назад

Finnroo Home Brewing If I think it might be better I’ll take the time to brew both ways and do a triangle test. I also isolate each technique one at a time and test it. If it has no effect on the final product I’ll skip it. What works with your equipment and brewing style may go against conventional wisdom so I say give it a try by all means.

@nerdaccount 4 года назад

Love your shows! So perfectly technical and still fun!!!

@TheApartmentBrewer 4 года назад

Thanks! I appreciate the feedback!

@unfriekn Год назад

I've made a double bock with only Munich malt strictly using decoction for color and flavor. Lagering is a must. Turns out really well. I really enjoy my bock brews.

@distlledbrewedreviewed 4 года назад

I'm happy to see you made this style. Great job my friend.

@TheApartmentBrewer 4 года назад

Thank you for watching!

@stephaniepaige1234 2 года назад

Thank you for going into so much detail! Most of the home brewing videos I've been people post have had a lot less information. Watching this was super helpful.

@TheApartmentBrewer 2 года назад

I'm glad you enjoyed it!

@eddieslittlestack7919 11 месяцев назад

Great video friend. Mouthwatering description 🤤 of that liquid bread. Big thumbs up!

@TheApartmentBrewer 11 месяцев назад

Glad you enjoyed it!

@edgarlindsvall776 2 года назад

Great instruction. Love it. I generally build a grain bill very similar to yours. This next DB I’m brewing is also Munich 1 and Munich 2 (Best Malz). I’m also using 2206 on this one. I normally use WL833. One thing I do is chill my flask starter and totally decant the spent DME. I don’t want any of that in my clean wort.

@tylerseawright7894 4 года назад

Great video!!!! I havent made a dopple in many years but now want to revisit it. One of my all time favorite beers. Cheers buddy. Keep up the good work on the videos

@TheApartmentBrewer 4 года назад

Thanks! Definitely a fantastic and surprisingly fun beer style to make. Cheers!

@achowe9313 2 года назад

I brewed a Doppelbock a month and a half ago too! I had some special B in the grain bill. It's been lagering since and coming into itself the last week or so. Thanks for a great video!

@mittelfruh 2 года назад

Well, well, small world! Cheerz fellow MoBster. Steve, he's in my local brewers club here in Canada.

@achowe9313 2 года назад

@@mittelfruh hey thanks! It's a great community

@christopherarmstrong2687 4 года назад

I feel the intimidation you felt at the beginning of the video. Maybe one day I'll build up the confidence to brew one of these. Keep up the good work! Your content is very informative and helpful!

@TheApartmentBrewer 4 года назад

Thanks! It's a journey for sure haha, definitely worth trying if you have the time though!

@BeerMan421 4 года назад

Nice score on the finished beer..your beer looks great! Wow what a process with the decoction step...I like how you forwarded it to a month later and bring in the whole process... just might try a decoction..you explained this very well! ...thanks for showin! Cheers my friend!

@TheApartmentBrewer 4 года назад

Thanks for watching! It certainly was very labor intensive, but enjoyable. Go for it, you may just enjoy it!

@tomekwiraszka7312 2 года назад

Hi there! Decoctions are not that bad!! Especially when you brew a variety steeped in tradition.

@jackb4581 4 года назад

I'm not going to attempt this without a second pair of hands! I could totally envision a bunch of monks laboring over a couple cauldrons with anticipation. Peace

@TwoandaHalfPintsHomebrew 4 года назад

Great video as always! It makes me want to try doing another decoction sometime. Got a sack of pilsner malt to last us through the Brewpocalypse so I'm sure we can find a way to make it happen.

@TheApartmentBrewer 4 года назад

Thank you! Hmm maybe a traditional Czech pils or helles? Haha I ordered my next two brews' worth of ingredients from northern brewer. Hoping to keep things simple but interesting through the brewpocalypse. Cheers!

@patrickglaser1560 8 месяцев назад

Decoction does add a taste that you can't replicate, but is subtle.

@chillyhomemadebeer7577 4 года назад

Awesome video, very cool mash method

@TheApartmentBrewer 4 года назад

Thank you! Yeah it's pretty fun!

@shannontaijeron7658 3 года назад

I like your style of brewing man. Even though your LHBS didn't have the correct grains you still persisted! It's good to not set that as a limit as homebrewers. I also appreciate you trying out some really interesting styles of beer. I would never have thought of doing one of these myself. Nor would I have been introduced to concoction mashing this way. I look forward to more of the techniques you are bringing to the homebrewers toolbox mate. Cheers!

@TheApartmentBrewer 3 года назад

Thanks for watching and the kind words! Cheers!

@thols2000 4 года назад

I usually don’t comment on RU-vid videos but I’ll make an exemption this time. Great video, I like the longer format and kudos on the whole process. Makes me want to do a decoction mash at some point. You deserve more subs 🍻

@TheApartmentBrewer 4 года назад

Thank you very much! I appreciate the feedback and kind words!

@fdk7014 3 года назад

Hi! I am also an apartment brewer, although I use the Grainfather. I wouldn't be able to fit those large pots on my small stove. When I originally started brewing in my university dorm we actually experimented with decoction mashes as it was quite hard to reach the correct temperature with only a large pot on the stove. I remember it was quite a bit of work but it did work. I've been watching a couple of your videos now and I like your style. Keep up the good work!

@TheApartmentBrewer 3 года назад

Great story and interesting use of decoction for its original purpose, thanks for sharing!

@willway9378 8 месяцев назад

DoppelBock is my favorite. I like many stouts and sub styles and recipes, but the Bock and specifically the Doppelbock has been my favorite from my earliest drinking days. Some of the best are no longer available. Some of the beers I miss most are the Smuttynose ‘Smuttonator! Made the pilgrimage to their brewery, and other than a limited brew apparently they no longer make it. It had an amazing malt matrix and amazing mouth-feel. Good alcohol content, and it had a good but relatively short hoppy bitterness on the end. Their shaggy ram label was just a great representation before drinking. I’ve drink most of the commercial doppel bocks. No complaints. Ayinger Celebrator holds a special place. So many more I could name, but I’d rather have a long run of the best.

@MKrebs-kl7ud 6 месяцев назад

No worries on making this shorter. More info is better and you do a great job explaining!

@kjdevault 7 месяцев назад

I just did my first decoction mash! Double decoction, maybe a quad bc I had to break up the grain bill in 2 pots and 2 mash tuns 🤷‍♀️😂? It’s actually a Belgian Dark Strong… but Gluten free. So it was a bit of a workout! Using T-58, and finishing it with a copitch of Lutra to finish it off hard and strong. It’s for my wife’s uncle for Christmas… wish me luck!

@brianaltmaier1639 2 года назад

So you videos have helped me with my brewing experience. I have to say you have one of the best homebrew channels! Btw “bock” is ram or goat in German. That’s why there are so many goats on the labels.

@Hannes_Lind 4 года назад

The name Salvator means savior and was probably a savior from the fast. My favourite Doppebock the Truimphator, if u can get ur hands on it get it it´s awesome.

@TheApartmentBrewer 4 года назад

Neat fact! I'll have to keep an eye out for it.

@birdybro9403 4 года назад

What patience you have,WOW!🍻

@TheApartmentBrewer 4 года назад

Not gonna lie, I did tap into it for a while before it got good haha

@iliffavenuebrewhouse6496 4 года назад

Dang good work. I don't think I could ever attempt this but I love the idea. Really solid look recipe as well. Love a good doppelbock and have been wanting to do one for some time.

@TheApartmentBrewer 4 года назад

It's well worth the effort! Out of curiosity, what's holding you back?

@iliffavenuebrewhouse6496 4 года назад

@@TheApartmentBrewer A wife and two kids. I have been working on making brew days as short as possible. So far a 45 min mash/boil has helped get me under 4 hours. Maybe when I retire...

@TheApartmentBrewer 4 года назад

4 hours is truly impressive! Decoction isn't totally necessary for doppelbock, so you could probably still brew this in a standard brew day.

@tommanning7337 4 года назад

Dude!!! What a great video 👍🏻 Absolutely love it, not sure if you remember I mentioned I was brewing a mango milkshake IPA. And it was a success!!!! Just picked up a Fermzilla and can’t wait to use it, no oxygen exposure. Keep on brewing man !!! Great content and be careful and stay safe with all that’s going on currently 👍🏻

@TheApartmentBrewer 4 года назад

Awesome! What are you gonna use for your first Fermzilla beer? Thanks for the well wishes, same to you and yours, stay healthy and cheers!

@tommanning7337 4 года назад

TheApartmentBrewer probably gonna brew a NEIPA

@SchmegmaOnToast 3 года назад

Great video, will work up the cojones to brew this recipe one day. One tidbit I have to add is that boiling temperatures are NOT constant unless you are at sea level. Unfortunately for me(altho not really cos thermometers) my boiling temperature is 199F, I'm at 5.2k feet of elevation

@ryanparr868 2 года назад

I've done this same thing (an actual clone of the Ayinger Doppelbock which I had to pick up the ingredients independently and lament it doesn't have much online attention) before and was reviewing double decoction methods again after realizing hefeweizen also incorporates a similar low temperature (beta amylase) and higher temp (alpha amylase) process, which instead of separating the mash to control for temperature, merely starts to heat the kettle from 135 (and some brewers like Schneider go from 113 and do an elaborate 3 hour mash routine) to about 165 which is about as high as the amylase enzyme will generally tolerate before breaking apart; and I think the boiling process is what imparts some of the bread crust flavor notes you describe which I recall from when I brewed it. Though I'm sure the patience you had in brewing your beer made it turn out better, the general result does get pretty close to an Ayinger. The brewing process kind of reminds me of Saq's The Pious Westvleteren 12 clone that I've specifically wanted to do when starting to brew and it incorporates some temperature fluctuations to ferment, and it's a similar beer that only seems to get attention from Northern Brewer's 'Northy 12' which neglects to address changes in temperature to ferment (though when I first brewed the Northy 12 Westvleteren clone it occurred in the colder months and "lagering" wasn't really needed.) Though I didn't deviate from the simplified Northy 12 recipe and am still using the same White Lab 350 yeast from several years ago, I tend to not stay true to beer styles and with other beer I'm planning on using hefeweizen yeast (which I created a starter from a New Belgium Vodoo Ranger Hazy IPA) in place of a lagering yeast, that I'll use for a California Commons (an Anchor Steam beer clone) aka dampfbier which is just lager yeast brewed at ale temps, and it's probably the same yeast I'll use for the bock. Great video with thorough research, and it's great you are bringing attention to this beer style (and yes it's worth it.)

@finspin4984 11 месяцев назад

Fun to see your process 3 years ago vs today

@poisonpotato1 4 года назад

I was told Munich had enough power to convert itself but not specialty malts. Love the longer format by the way

@TheApartmentBrewer 4 года назад

Truth be told, this is going to depend on the maltster, I typically use Briess and haven't had issues using Munich as a base malt. In most circumstances, this is fine so long as you dont have a ton of specialty malts and/or adjuncts. Thanks for the feedback!

@jimearley9988 4 года назад

Absolutely phenomenal video. Wasn't too long, so don't worry. I have always wanted to try a doppelbock using the traditional method, but was always worried about the decoction part. Seems to me it would be difficult keeping the mash at the proper temp using just an igloo mash tun. I may try it anyway. Your beer just looked so damn good. I do have a fermentation chamber with temp control so lagering it won't be a problem. I know you gave the beer a 9/10.. you should have a contest of some sort so a fan can try it too.. lol.. Keep up the incredible videos!!! They are always a MUST see!! I'm going to be brewing an Imperial Coffee Stout this coming weekend, so I hope that turns out. I also just kegged a Blueberry Wheat beer using your guidance from your video as well. Have you ever experimented with spruce tips? I see you wearing Union College apparel, so I am thinking you are in New York or New England area. There should be a great amount of spruce tips to experiment with. I have always wanted to try a spruce tip ale... just hinting.. lol.. Again, keep up the AWESOME work!

@TheApartmentBrewer 4 года назад

Thanks for the kind words! Believe it or not I'm actually quite sure that an igloo cooler would do better with holding temps than my steel pot! Enjoy the coffee stout brew! Haven't made one of those in a while but they're one of my favorites. You guessed correctly, I went to school at union and live in NH. I haven't done a spruce beer but I'm thinking I may try a Scandinavian inspired beer sometime, thanks for all the support and I'm glad you're enjoying the channel!

@paulaxton72 2 года назад

The trickiness of Belge style ales aging waiting ✋️ for the perfection to happen 🍺

@matthewchow4991 2 года назад

2:00 “to stay LIT during the entire time of lent” lmao

@jimmacdonald1526 3 года назад

After the decoction add rice hulls to aid in the laundering process. They have to be added after the decoction otherwise they become mush and will not help.

@TheApartmentBrewer 3 года назад

Rice hulls definitely help! I tried to decoction mash a hefeweizen and had to add them at the end and it worked pretty well

@DontStopBrent 3 года назад

I don’t sub until I’ve tested the waters. You earned it on this one. Liked and subbed. Good onya.

@CurvedAdjacent 3 года назад

I haven’t gotten into decoction yet but I absolutely will. I want to do 10 gallon batches with multiple rests and won’t be able to use a HERMS for that volume so my mash will be in my igloo cooler, old school style. Also I like the increased level of involvement as you say. When I make things like bread or beer I like to be responsible for as much of the process as I can so yes I can buy melanoidins but I can also make them myself. 🤙

@TheApartmentBrewer 3 года назад

Its a ton of work but I think its worth it, and it can definitely be fun. Cheers!

@chrisrasmussen2870 10 месяцев назад

Great video as usual. Hope it's not too late to ask a question. For my research on double decoctions, I've noticed them done in different ways. For example, the guys at Dovetail in Chicago do a first decoction to get from protein rest up to about 147F with a rest, then do a second decoction to about 158F with another rest (basically covering the beta/alpha temperature band). They then do a standard step to reach mashout. Point being, the two processes hit the same rest temps but get there with decoctions at differing points in the process. In your opinion, do you see any advantages/disadvantages using one or the other method?

@maxwellmccloud5325 3 года назад

You are awesome, dude.

@rodeleon2875 3 года назад

in my experience, these big beers are best aged & consumed in bottles. especially if you put them away for 5 or so years. a 5 year old properly stored bottle of that would probably be outstanding.

@akcender 4 года назад

Decoction mashing is a waste of time! Kidding...glad you take pride in your process. Thanks for the detailed video, excellent as always! Cheers!

@TheApartmentBrewer 4 года назад

Cheers! And thank you very much!

@rickkorczynski6833 3 года назад

Great video! I a big fan of Bock beers and I've been drinking Shiner Bock since the late 70's. I grew up about 50 miles from Shiner and one of our local priests' brother was the head brewmaster until very recently, so we had Shiner beer at all the church events. Myself, I have been making wine off and on for decades but have been getting much more serious about it for the last 7 years. I have always wanted to get into brewing as well and began recently by making a Belgian Dark Strong Ale from a "Brewer's Best" kit. It was the closest kit to Bock that I could find at my local brew store and I was very happy with the result. As with my wines, I want to try to make it as closely to the original methods as possible. I think the batch of "kit beer" will probably be the only one I ever do. I'll probably stick to barley, water, hops(which I also started growing in my garden this summer) and yeast from now on. I watched this video because Bock is definitely where I want to get to in brewing. It looks more complicated than I am ready for at this point in my brewing but I'll definitely come back to it. Thanks for the inspiration and as I buy some equipment I'll use your links. Thanks

@TheApartmentBrewer 3 года назад

Thanks for checking out the video and keep up the learning! It's so much fun to progress through the hobby and I can tell you have a passion for it. Keep it up!

@rickkorczynski6833 3 года назад

@@TheApartmentBrewer I lied. I bought 2 more kits. I just brewed a Honey Brown Ale (substituted some local honey that a friend of mine harvested) and will be doing an Imperial Nut Brown Ale next.

@bumpy-isms 4 года назад

Very thorough video..... it's a niner Cheers Steve

@TheApartmentBrewer 4 года назад

Cheers Jesse! Would love to get your take on this one.

@rileyhinkle6169 4 года назад

Just a thought, but you could probably take part of that and make some Eisbock too.

@TheApartmentBrewer 4 года назад

Oh yes. I really want to. I just need to figure out how to do that freezing part separate from freezing the whole keg.

@rileyhinkle6169 4 года назад

TheApartmentBrewer A wine box bag might work - as long as there is room for the liquid to expand. That would be relatively easy to drain and it wouldn’t crack any kegs

@rileyhinkle6169 4 года назад

And you could only take a portion of the original, so you wouldn’t have to freeze all of it

@grahamhawes7089 Год назад

I know this video is old, but I’m doing research for a doppelbock brew and “Pontificator” really made me laugh.

@Gabriel2.0 3 года назад

I agree. less carbonation is better for this style and for imp stouts

@insaneshadow1 11 месяцев назад

going to make this, but not use melanoidian. I'll stick to your decoction schedule as I'm a bit worried with protein degredation with a triple decoction. Wounder if there is an undermodified munich out there. Im a big fan of decoction. For me, its the difference (in cooking) with using brown sugar vs caramelizing sugar to make deserts.

@afhostie 3 года назад

So how did you end up slowly raising the temp before the diacetyl rest? You did the primary fermentation pretty cool so I'm guessing it took a while to get up to temp since you targeted 1° per day. Did you also do the 3 day rest or was the extended time coming up to temp enough?

@TheApartmentBrewer 3 года назад

This was fermented in a chest freezer with temperature control, so I just raised that temperature a little bit at a time

@antonlovchikov630 3 года назад

I wonder why are the saccharification rests so extremely long? What I believe in: modern malts are well converted and turn starch into sugars pretty quickly. Namely, 45 mins of some-amylasa rest converts everything out (iodine test proves it). You did 90 minutes of beta amylase rest, which seems to me left nothing to work with for alfa amylase. Do you have any info about extended rest for me to read?

@ChutesBrewing 4 года назад

Each time I do a decoction mash, I get a horribly stuck mash during lauter and sparge. Recommendations?

@TheApartmentBrewer 4 года назад

Hmm. I had a tough lauter when I brewed my hefeweizen but that was due to the high protein mash. I recirculate so I think that helps me a lot, making sure the grain bed is very well set, and of course ensuring at least 15 min at mashout temps. What sort of liquor/grist ratio are you using? Also theres some evidence that a short protein rest at 120-135F will help with this as well.

@brokentreebrewingco7034 4 года назад

Now I want to make a Shermanator.

@TheApartmentBrewer 4 года назад

Excellent name haha

@stephenlaw1782 4 года назад

Where did you source the large ladle used to scoop out some of the mash?

@TheApartmentBrewer 4 года назад

I got mine on amazon but you can probably find one in a restaurant supply store if you dont want to order online.

@jenkhemhuffersanonymous3990 Год назад

Dopplebock is hands down my favourite beer it's exactly what you want strong and actually so tasty but holy fuck making this looks insane

@TheApartmentBrewer Год назад

It doesn't need to be this intense - good reminder for me to try making another one with less insanity.

@jimfolkers8463 3 года назад

Where did you get that little sight glass from?

@TheApartmentBrewer 3 года назад

It's a 1/2 in NPT sight glass I got from brewhardware.com

@jimfolkers8463 3 года назад

@@TheApartmentBrewer Thank you!

@johngates3040 2 года назад

If you boil the mash how are you not going to extract tannins

@TheApartmentBrewer 2 года назад

Believe it or not that doesn't really happen unless you keep the decoction going for a very long time

@DGPHolyHandgrenade Год назад

Questions on this process. I'm about to start this as I'm typing, strike water is being heated. I realize that I wont get an answer in time for today's brew day, but here goes so we can share info for others. Such a long rest at 145 seems like it would fully convert all starches during that initial rest. Is the decoction holding back starches, and relying on the final rest to actually wind up performing the conversion of starches that were boiled? I'm also following the Hochkurz double decoction method. Using a calculator though and my equipment, My first decoction is a little over 10 quarts, while the 2nd decoction is about 5.5 quarts; is temp factored here? I'm going to follow the instructions this first time around, but all of the brewing software seems to think I'll wind up around 1.010-1.013 FG which is too low for the style. I'm semi-worried that this will be a bit out of style. I've wanted to do a decoction for a while, and I have some time to kill and brewing ingredients abound, so here goes nothing :)

@DGPHolyHandgrenade Год назад

I must have done a calculation wrong or something because I had a gallon more wort than I wanted or planned on at the end of the 2 hour boil. So I boiled an extra 30 mins for a 2.5 hour boil. I still ended up a little high which knocked my target OG down by 2 points. But this should be acceptable at this point....and I have more beer.

@TheApartmentBrewer Год назад

Sorry I couldn't answer sooner. 45 minutes may be enough time for conversion, but sometimes at lower temperatures like that it still doesn't always convert everything, depends on mash thickness. The decoction should help you get some melanoidins, plus the extra long boil will help you too. Hope the decoction went well and you hit your steps!

@DGPHolyHandgrenade Год назад

@@TheApartmentBrewer Absolutely not a problem, I figured it may be a while before an answer came up. This came out great. The sweet wort tastes amazing and hit 18 brix on the digital refractometer. I took it a few times, so that's 1.074. I'm hoping this gets down to about 1.016-1.018. I guess I'll see where that winds up landing.

@TheApartmentBrewer Год назад

@@DGPHolyHandgrenade awesome!! Give it some serious time to age and lager

@DGPHolyHandgrenade Год назад

@@TheApartmentBrewer As an update; this came out amazing. Just filled up a growler for some weekend drinking with buddies. And I can say this is one of the best beers I've made. The actual gravity is a bit high at 1.020 however everything is just balanced perfectly. So I cant complain to much. I let it lager for about 5 months before tasting it. Very nice, crystal clear, not too sweet, very malty bock. Rivals any of the commercial examples I tasted leading up to making this one. I will note I did try tasting it too early and it tasted "green" there was an odd bitterness that didnt fit and wasnt from hops. But it aged out and is just about perfect right now.

@morganclark3540 2 года назад

how do you test your water?

@TheApartmentBrewer 2 года назад

I used a water test kit from LaMotte that a friend lent me, but you can also order a test kit from Ward Labs. They will mail you a kit, you provide a water sample to send back, and then they send you results

@scotttippetts3794 Год назад

So the Carafa II you're using is NOT the dehusked version, right? (I'm assuming that since you did not explicitly say "Carafa SPECIAL Two..." )

@TheApartmentBrewer Год назад

Well this was years ago so I don't remember to be honest. If I were to do the again though I would definitely stick with the dehusked version

@rodeleon2875 3 года назад

and if you really want to blow your mind, freeze a bottle of it until the neck is full of ice and then pour whats left into a glass.

@afhostie 3 года назад

Really curious to know how this turned out as it kept aging. That is if you were able to stay away from it!

@TheApartmentBrewer 3 года назад

It matured beautifully. Definitely worth giving this one a lot of time

@afhostie 3 года назад

2:02 apparently the thing German monks actually give up for lent is sobriety

@afhostie 2 года назад

I know you're on the clawhammer now but it would've been really interesting if you used the plate chiller with boiling water to raise the temp instead of adding the boiling water.

@TheApartmentBrewer 2 года назад

How exactly would that work? I'm struggling to visualize this technique

@keithadams7395 4 года назад

What’s your carbonation technique for your legged bears? Thanks brotha!

@TheApartmentBrewer 4 года назад

I'm assuming you meant kegged? Sometimes I'll add a bit of priming sugar and let it naturally carbonate at room temp, sometimes I'll leave it on 20 PSI for a few days, and sometimes I'll leave it on 50 PSI for 1 day and drink the next day. It depends on my patience levels haha

@keithadams7395 4 года назад

Haha i get that! Is there a certain temperature you typically leave your kegs at when carbonating?

@TheApartmentBrewer 4 года назад

Usually unless I'm lagering a beer it will be at 45 F (7 C)

@keithadams7395 4 года назад

@@TheApartmentBrewer So you typically lager first then throw on the carb? Have you ever larger'd and carb'd at the same time?

@TheApartmentBrewer 4 года назад

I suppose you can, but colder temps require more time and pressure for the CO2 to dissolve into the beer. I'd rather just save the CO2 and carbonate it quickly when the beer is ready, but that's just my personal preference. Carbonating your beer is a function of volume, time, temp and pressure.

@mkopec1 4 месяца назад

Thing does not make sense when you just boiled the decoction twice, for what im assuming is 15m each time. Which pretty much touched most of the grain by the second decoction, but then you mention you dont want to mash out at higher than 168F because you would extract tannins? Same thing with sparge water. People claim anything above 170F is dangerous because of tannins, but then decoction is boiling it! lol. I personally think that this is just a bunch of BS myself because I have decocted before and never tasted any astringent tannin flavors in the final product. This is why I dont even check the sparge water temps anymore. I just boil it before hand and use it when I need it. (Prob at 180F to 190F) the hotter the water the more sugars you will rinse from the grains. I also began to squeeze my grains after mashing as well. My efficiency went up by like 5 points at least, and again I think its a bunch of Bs that squeezing your mash somehow extracts tannins.

@TheApartmentBrewer 4 месяца назад

Has everything to do with pH. The Mash pH levels extract Tannins a lot faster than the pH at boiling. Decoction mashing does generate some tannin (literally part of the decoction flavor) but it's not enough to be a problem.

@borisbello7228 6 месяцев назад

Esa cerveza no tiene nada de carbonatacion!!!!. Eso es un demerito

@PeterPan-iz1kk 3 года назад

Amateur. You over-complicate things. Do you think they had pumps, brew bags, plate coolers and such in the 15th century? The decoction mash is the key here. Forget about the pumps and such. And use plain malts and Hallertauer hops only. You'll be fine with that. Good luck!

@TheApartmentBrewer 3 года назад

😂😂😂 of course! I should be using an open fire and hot rocks as well!

@PeterPan-iz1kk 3 года назад

Well, you could, if you really want! ;-)