2.5 kg Pale Ale (Simpsons)
2.0 kg Munich Malt (Ireks)
0.5 kg Crystal Oak (Ireks)
Then the sequence:
30 L kettle, no external heating for whole volume.
Mash-in 35C water.
After 20 min, take 1/3 portion, heat in 10 L kettle to 65 C on induction hotplate, wait for a negative iodine-test.
Boil 45 min, mostly without mixing.
Return to mixture, wait 20 min.
Take 1/3 portions, heat in 10 L kettle to 65 C on induction hotplate, wait for a negative iodine-test.
Boil 45 min, mostly without mixing.
Return to mixture, wait 20 min.
Take liquid, boil 45 min, return.
Then sparging.
Boil for 1h, Perle hops (6 AA%), 29 g at start, Tettnanger hops (2.4 AA%), 24 g at -15 min
LAG101 yeast (German lager strain, captured in expedition to Bayern), fermented at 10±2 C (non-heated building part with a tiny 200W heater) for about 3 weeks, then diacetyl rest at RT for about a week (feeling lazy), then bottled with light sugar priming, and into a fridge.
OG 1069 FG 1012
Profile is what we could expect from an Oktoberfest, malty body, mildly bitter with pronounced hops aroma.
I must say, it was totally worth it (and done with simplest kitchen tools and a bottle of some veterinarian drug containing iodine). With lager profile as blank canvas, this process is pretty much a show-off of what people should be really doing to make them lagers interesting.
Absolutely, it is very hard to miss. And it is easier than infusion the way people do it usually, just takes way more (passive) time. Equipment-wise, having nothing is default too, which is nice.
Oh, I looked up what we did last year and…
It’s triple decoction lager actually!
2.5 kg Pale Ale (Simpsons) 2.0 kg Munich Malt (Ireks) 0.5 kg Crystal Oak (Ireks)
Then the sequence:
Then sparging.
Boil for 1h, Perle hops (6 AA%), 29 g at start, Tettnanger hops (2.4 AA%), 24 g at -15 min
LAG101 yeast (German lager strain, captured in expedition to Bayern), fermented at 10±2 C (non-heated building part with a tiny 200W heater) for about 3 weeks, then diacetyl rest at RT for about a week (feeling lazy), then bottled with light sugar priming, and into a fridge.
OG 1069 FG 1012
Profile is what we could expect from an Oktoberfest, malty body, mildly bitter with pronounced hops aroma.
I must say, it was totally worth it (and done with simplest kitchen tools and a bottle of some veterinarian drug containing iodine). With lager profile as blank canvas, this process is pretty much a show-off of what people should be really doing to make them lagers interesting.
Great work on doing a decoction mash. Im far far too lazy to ever do that. Do you think it benefited the beer?
Absolutely, it is very hard to miss. And it is easier than infusion the way people do it usually, just takes way more (passive) time. Equipment-wise, having nothing is default too, which is nice.