|There are a lot of pots on a|
decoction brew day.
We brewed a festbier. A medium gravity lager that is served at October fest in Germany. I have written about it before. It is a fantastic German Lager. We will be using the fast lager method described on brulosophy. This beer needs to be step mashed or decocted to get the malty profile and mouth feel that you want in a festbier. So that is exactly what we did. But we were using grains from Cargill. Europils, and Muesserdoerffer Vienna, so we didn't feel the need to do a tripple decoction. We knew we would get the conversion we were looking for from a single decotion and from a good amylase rest. We love these grains, and they convert like a mother. The extraction is always good even in a single stage mash.
We started with a brief enzyme wash at 132 F, for 15 minutes. That is more than enough time for the enzymes to wash into the wort. At the end of the enzyme wash we pulled a 2/3 rds decoction and started the crazy process of decocting our mash. The video below does a pretty good job showing you the decoction process. Apologies in advance for bad lighting and for my rant 2/3rds of the way through.
|Checking the strike temp for the|
festbier. The water is treated.
|rapid boil on the cajun injector|
There was a problem with our color... it looked like... ZIMA, or for you youngsters... a mikes hard lemondade. It was just too light in color. Well we know how to fix that.... another decoction. So I took the grains, put them in a pot and started a decotion. 30 minutes later we had a malty aroma and a wonderful color. We added the grains in a bag to a bottling bucket and then we poured 4 gallons of treated water at 168 F onto the grains. A bag and a bottling bucket might be the best way to do a partigyle. It was so easy. Think we'll post a video of this process next time. The batch was brought to a boil on the stove and usual brewing practices took place. We added Saaz hops at 60, 30, 15, and 0. Irish Moss and yeast nutrient at 10 minutes. The final gravity was 1.044, which is a little high for a patersbier. But it will be delicious.
And for those of you who doubt that we can get a rigourous boil on the cajun injector, here is an older video of a 6.5 gallon wort boiling.