Easy Decoction... no additional time... 2 part decoction step mash

There is a reason real
Bohemian and German
Lagers are made with
decoction mashing.

Wow, and thank you all for the amazing response to the decoction series.  The questions and conversation sparked on Facebook, and on Google+ have been fantastic.  We have some more decoctions coming up.

Sunday's brew was a traditional tripel decoction.  We skipped the proteolytic enzyme rests.  They do help with breaking up proteins and with head retention.  Many brewers report creamy meringue like heads from decoction.  This is especially true when you include the acid and protein rests.  In a couple of weeks when we do the bohemian pilsner, we'll do the full totally geeky process begining at 95 F, then we'll do infusions to 110 F and 132 F, and then a triple decoction. We'll use minimal chemical additions.  Should be exhausting, should be fun, and should make some world class beer.   But you have also heard me say over and over that decoction is just a tool.  A tool you can use to improve your beer.   We also do decoctions on lots of different styles of beer, and we have developed a simple two step decoction process.

Today in an effort to make clear our easy two step decotion or "Easy Decoction"  I am writing the process and posting a recipe for a hoppy pilsner.  You must have temperature control to make this recipe. If you do not have temperature control, then I would suggest using Fermentis K-97 yeast. Fermentis K-97 is a Kolsch yeast.  It produces minimal esters, 23 ppm.  It will be very close.  But you will have to fine the Kolsch yeast with gelatin, or another fining agent.  They are notoriously bad flocculators.   The good news is this is a process you can use to make any style of beer, but works best for all German Lagers,  Belgian Ales,  American premium lagers and any beer where you are using under modified grains.  (anything called floor malted or organic benefits from decoction, although I would recommend multiple rest for these malts, acid, protein, beta, alpha mash out )

Decoction is no big
deal.  You can do it!

Our Easy Decoction method does not add hours to a brew day, the additional time is around 30 minutes.   That is half an hour more time to dramatically improve your beer.    I hope this is helpful to you all.   More than anything I hope you come to understand that decoction, and infusion mashing are just tools.  You can use them to improve your beer.  You can use them because they are fun.  You can use them separately, or you can use them together.   In a later post, we will make a Bohemian Pilsner where we actually use infusion step mashing and decoction.  Of course no technique can replace the importance of good sanitation, and proper fermentation.   So if you are having issues with off flavors, you need to work on those techniques before you worry about decoction, infusion or partigyle.  Here is the other great news, you do not need to have fancy gear, pumps, or recirculating anything in order to make great beer with these advanced techniques.  And nothing will get you more in touch with your beer than these hands on brews.  

You can also use these techniques for small batch.   I love small batch brewing. Standing at the stove channeling my inner Belgian Monk or German brewmeister.  I brew far more often than you see on this blog.  I am always screwing around with something.  I usually brew 2.25 gallons when I brew small.

Ja Whol! - inspired by Pivo Pilsner.

OG 1.050
FG  1.012
Color 4 - 5 SRM - your recipe calculator will say 2 srm. The decoction adds the color.  Decoction also gives the beer a shimmering brilliance.

IBUs - 58
ABV 5%

Grist
9.5 lbs of Pilsner -  we recommend Weyermann Barke Pilsner or Cargill EuroPils

Boil Additions
1 oz of Magnum at 60 minutes - 14.7% alpha acid = 14.7 AAUs
2 tsp of yeast nutrient at 15 minutes
1 tsp of Irish moss at 12 minutes
1 oz of Spalt Select at 10 minutes  5% alpha acid = 5 AAUs
1 oz of Spalt Select at 5 minutes   5% alpha acid = 5 AAUs

Yeast
Fermentis 34 / 70 two packs (if you can't lager then use Fermentis K-97, one pack)

Dry Hop
2 oz of Hallertauer Saphir for 5 days.3.2% alpha acid = 6.4 AAUs (LHBS may just call it Saphir)

Mash procedure;   Our mash is very thin, often no sparge or very little sparge.   It works fine.

• Rest at 146 for 20 minutes
• Pull a decoction of 1 quart per pound of grain. 
• Put decoction into a separate kettle. 
• Rest decoction at 150 F for 15 minutes then bring to a boil for 15 minutes stirring constantly.
• Return decoction to the main mash, temperature should rise to about 156 F.  
• The mash temperatures are not as big a deal as you think.  As long as alpha amylaze is activated by your second decoction you are fine.   Don't exceed 165 F.
• Rest for 10 minutes
• Pull the thin mash decoction through your valve.  Pull enough thin mash to raise the temperature to 168+ F. 
• Bring thin mash to a boil and then return it to the main mash.  The temperature should come up above 168 F.  
• Mash out rest for 10 minutes. 
• Boil and make additions as normal.  Watch for boil overs when ever you decoct. 

Dry yeast, especially
Fermentis 34/70 is a
great yeast for lagering.

At the end of the boil chill to fermentation temperatures and aerate.  This is a lager, so you will need to use additional yeast and lots of aeration.   We generally chill to as low as we can with our Jaded Hydra and then put the fermenters into the chamber to get them to pitch temps.   The next day we aerate and pitch the yeast.

Here is another shocker...we prefer dry yeast for lagers.   Dry yeast is packaged with oxygen and nutrients.  So we don't even rehydrate.  We just pitch the yeast right on top of the aerated wort.   We use the fast lager method so many of you have read about on Brulosophy.   Because we aerate the next day, we generally ferment in plastic buckets.  We aerate with a sanitized paint mixer.  Say what you want, 5 minutes of this gives plenty of O2 for the yeast to use when using dry yeast.  Since we use the quick lager method we are not experiencing any oxidization from the buckets, the beer isn't in there long enough to oxidize.   We generally go 10 days at 52 F, then 10 days at 68 F, then 10 days at 34 F.   It makes clean crisp perfect lagers. 

Fermaid K can help your yeast
finish strong.  Remember it's all
just yeast.

If fermentation gets stuck, which can happen with a lager,  we add fermaid K yeast nutrient and swirl gently.  We dont want oxygen at this point. Gently swirling gets the yeast back up into suspension.   We have had great success with this method.  Jake took a beer that was stuck at 1.030 and got it down to 1.018 by swirling gently daily. 

The total time for the decoction mash will be around 90 minutes.  A full on triple decoction usually takes us around 2 hours and 20 minutes.   So this is way faster than a traditional decoction mash.  And way more fun than just sitting around in the garage during the mash.   

I hope you will give decoction mashing a try at some point.  It really is a ton of fun.  And it improves your beer.   And this recipe is fantastic.

Trippe Decoction Bohemian Lager... is this the ultimate home brew geekery?

This is real Budweiser by Budvar
Brewery.  Bohemian Pilsner

So, here at Counterbrew we are blessed to have some great sponsors.  Certainly a lot of the brewing we do would not be possible with out the support and advice of the good people at Fermentis, BSG, Cargill, and Jaded.   One thing we do not do is a lot of experimentation and side by side comparison. There are already sites doing that, and quite frankly they do it damned well.   Brulosophy.com  What we do try to do is show you some easy ways to make great beer at your home, in your garage, or on your kitchen counter.   And certainly this coming weekend, I will be making and posting a very easy recipe for a great, simple blonde ale.   If you have never brewed all grain, this will be a good one to check out.  I'll be making Biermunchers Centennial Blonde.  My fathers favoirite summer beer.

The gold standard of Bohemian Pilsner.

But,  then next weekend.  We will be brewing one of the most desired and complicated brews a home brewer can tackle.  We will be brewing a triple decocted hoppy Bohemian Lager.  And we will be doing it the easy way.   It will be Grand Master Jake and me on the brewing, and John at the computer controls for this one.   His first time taking the reigns of the brew log, and piloting the ship.  (actually he has a broken wing right now and really can't stir a decoction for 15 minutes).   To make it even cooler, we will be using the quick lager method.  Mark Anthony is on assignment in Sao Paulo.

In that session we will be showing you how you can easily incorporate decoction into your brewing routine.  So if you have ever wondered about decoction this will be the post to follow, coming up in about 10 days. If you have ever wanted an illustrated, and partially video guide to decoction this will be your post.  I am posting about this early in hopes that those of you who want to try it have time to get your ingredients together.

Jake stirring a mash
out decoction.

I have written about decoction before.  It is one of my favorite home brew methods.  Basically you remove a portion of the mash, and bring it to a boil for 10-15 minutes then you return it to the mash, raising the temperature to the next rest.  You can do 1, 2, or even 5 decoctions if you want.  But most would tell you returns are diminishing after 3 decoctions. Kai Troester, the Braukaiser has posted fantastic videos, and information on his website.  Braukaiser.  Kai's work is so well respected and his process and techniques are so refined that he is often quoted and referenced by leading journals, blogs, and even the major brewing magazines.  If you are a very detailed, precise person, you may enjoy his approach to decoction.   Or you may find our dump it and don't worry about it approach much easier.  Both produce great beers.   No matter which method you prefer,  I strongly suggest you watch this Brewing TV video before you brew.



Soldier Svejk - Triple Decocted Bohemian Pilsner

The Good Soldier Svejk is a Novel
Beloved  by the Czech People.
If you've never read it, it is worth
your time.  Set in World War 1.
The novel displays the author's frustration
with the war, the ruling class, and the
absurdity of the entire situation through
the incompetence (feigned?) of the Svejk.

5.5 Gallons
OG 1.050
FG  1.015
ABV  4.6%
IBUs  44
SRM  3-4  (your software will not adjust for the decoction, trust me it is burnished gold in color)

8.5 # of Pilsner (we are using EuroPils by Cargil)
.5   # of Carapilsner added after you pull 2nd decotion

(remember saaz very wildly in AA% were using 3.75% here)
2.0  oz of Czech Saaz @  75 Minutes
1.5  oz of Czech Saaz @  30 Minutes
1.2  oz of Czech Saaz @  15 Minutes
1.2  oz of Czech Saaz @  0 Minutes

Whirlflok Tablet at 12 Minutes
Yeast Nutrient at 10 Minutes

Rest at 132 for 10 to 15 minutes, this is the enzyme wash  Pull a thick decoction, about 2/3rds of the grain.  Rest decoction at 150  F for 15 minutes, Boil Decoction for 15 minutes.  Return to mash one scoop at a time until mash is at 146 F.  Let any remaining decoction chill to 146 F.  You can add some of the wort from the mash to help it cool.  Rest entire mash for 10 minutes then Pull 2nd decoction.  Bring decoction to 150 F for 5 minutes, then brng to a boil for 15 minutes.  Return the decoction to the mash one scoop at a time until mash is at 154 F.  Let any remaining decoction chill to 154 F.  You can add some of the wort from the mash to help it cool.  Rest for 10 Minutes.   Pull thin mash decoction adequate to raise the temperature of the main mash to 168 F to 170 F.   Probably around 3.4 Gallons of wort.   Bring to a boil then add back into mash to raise the temperature to 168 F.    Drain into boil kettle.

75 Minute Boil.  Add hops as indicated.

Your cold break may look like egg drop soup,
don't stress, it means you did a good job with
your decoction.  It will all settle out. 

Chill to 53 then pitch 2 packs of Fermentis 34/70 yeast.   (the cold break will be insane, it may look like egg drop soup, do not let this worry you.  It just means you did a good job with your decoction)

We can get pretty close to 53 with the Jaded Hydra, but we have to finish the final couple of degrees in the fermentation chamber.

The quick lager method... Yes it works just fine, so don't argue about it.

7 Days at 53 F
Ramp up 5 F every 12 hours until the beer is between 65 F and 68 F
Allow beer to finish 10 days is a safe plan to follow
Ramp down 5 F ever 12 hours till the beer is at 30 F to 35 F (Add gelatin finings when the beer is at 50 F for super clear beer).
Allow to "lager for 7 to 10 days
Total time  is about 26 to 30 days.
Package as you normally do... for us that means bottling.

Lager at Ale Temps: German Pilsner Brew day STEP MASH... back in the counterbrew kitchen... by myself

Saturday Brew day in the counterbrew kitchen.  All by myself. The other members of the brew crew all had other plans.  MA is on a "beercation" in Denver.  Jake and John have valentines plans with their lovely wives.  So it was up to the old man to carry the torch.  To keep the momentum going.  So I spent Saturday doing general home brew stuff and brewing a 2.5 gallon German lager the easy way, kind of...

What is the easy way?  Is there a magic way to make a lager at home?  Is there a way to ensure that a lager comes out crisp and clean, with out all the extra fussing with pre chillers,  fermentation chambers, and months of lagering?   Well simply put, yes there is, and it is all about yeast selection.

There are a handful of lager yeasts that work just fine at ale temperatures.  Particular strains that just don't happen to throw off many off flavors even at higher temperatures.   Just last week over at Brulosophy, Marshal displayed that you can use Fermentis 34/70 at 70 F and produce a clean crisp lager.  Now this is not true of all lager yeasts.  But some of them will work just fine.  So which one?  What yeast can you turn to for reliable lagers at ale temperatures?  Note, this doesn't mean un controlled fermentation.  You need to keep these around 62 F - 65 F.

• Fermentis 34/70 - I've used it for years at 62 with absolutely no problems.
• Fermentis K-97 - technically a Kolsch yeast, but you'd never know it.
• Wyeast 2112  California Lager - Used it for years for my Champagne Lager
• Wyeast 2124 Bohemian Lager
• White Labs 810 San Francisco Lager -  Used it on Saturday! Doing great Sunday Morning.  This is a very malt forward style of yeast.
• White Labs 862 Cry Havoc
• White Labs 080 Cream Ale Blend

Began my brew day by racking a strawberry wine, and by checking on the gravity of a Belgian Strong Dark Fruit Beer... What?  you never posted about that!  Well no, no I didn't.  We do make some more advanced beers, and sours that I don't post about on this blog.    I also re dosed a Bret IPA we are working on, as of this morning there is a beautiful pellicle on the beer.  

Ground the grains fine.  I always try to mill my grains on brew day.  I don't know the science for sure, but I feel like the closer to brewing, the better.

step 1:  132 F

Today was a step mash brew day.  I was using the amazing Weyermann Barke Pilsner (TM) malt.  This is my third time using it, and now I am feeling a little possessive of it.  Planning what future brews I am willing to use it for and what I am not.  Definitely going into my upcoming Bierre D' Mars, Saison, Bierre d' Garde, and another lager.  But it's not going into the California Common, or any of the upcoming IPAs, etc.  It is just too special for that.  Too valuable. Too Yummy!

Today was all about the step mash.

The recipe for the "Die Achtung" Pilsner

2.5 gallons

1.048 OG

1.012 FG

33 IBUs

3.3lbs of Weyermann Barke Pilsner

.3 lbs of Cara/Crystal 40 Lovibond

.3 lbs of Corn Sugar Added in 1 quart of water as High Krausen is stable (improves attenuation)

1 ounce of Hallertauer  (4.5 AAU)   at 60 /70  4.5 Alpha Acid

Iris Moss

Yeast Nutrient

Gelatin Fining

Step 2:  146 F for 40 Minutes

Step Mashing is not hard, it is also not strictly necessary on many beers.  But I find it improves extraction, and flavor.  And flavor is what it is all about for me.    So I often step mash.  I brew loads of Belgian beers, and when you are brewing a Belgian, and you want lots of phenolic flavors, you have to step mash.  (More on that in another post).   The first rest was at 132-135 F.  I can get there with the 141 F water that comes out of my tap.  And that is nice.

Step 3: 152 for 15m

After 15 minutes I rose to 146 F  where I rested for 40 Minutes.   Then up to 152-154 F,  Then Mash out at 170 ish.   My efforts produced a delicious wort that clocked in at 1.039 OG.  That is 86.28% sports fans.  So you tell me if it was worth it.  There is a faster way to do a step mash too.  You can use boiling water to more quickly change the temperature of your wort.  But that wasn't an option for me on this brew day.  My other 5 gallon kettle has delicious Chili in it.   Truth told I don't mind it taking a little longer.  It makes for a leisurely calm brew day.  It also involves me more in the process.   

Nailed it.  

The boil was uneventful.  The wort was foamy so there was a lot of foop.  I always scoop the foop.  I have no need for those proteins in my beer.   Single Hop addition.  1 ounce of Hallertauer at 60 minutes.  Irish Moss and yeast nutrient at 15 minutes.   

Chilling the batch,
love the color

Chilling the batch was frustrating as always.  20 minutes is too long.  The ground water seemed to be at around 60.   But with a single coil in a sink full of ice water it still took 20 minutes. Chilling drives me crazy.  Eventually, I'll break down and buy a Jaded chiller.  But for now, I really prefer using 2 chillers at one time.   

I aerated the batch with my aquarium pump and pitched the pack of WLP 810.   Some people say 810 is too malt forward, and I am using Weyermann Barke Pilsner (TM).  So this beer could be a malt bomb. (fine by me, not what was intended but still yummy!)  Only time will tell.  But if it isn't super crisp, I'm sure I'll still love it.  I love malty beers.  As of this morning it has built a beautiful Krausen and millions of tiny bubbles are rising to the surface.   Should be another delicious German Pilsner.    As you can see, I have a fondness for crisp lagers.