Decoction involves boiling.
The original reason for one was to increase mash temperature for a step mash.
What's your next brew
- Thread starter Ozarks Mountain Brewery
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The original reason for one was to increase mash temperature for a step mash.
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Decoction is removing wort from a mash, boiling it, then putting it back to heat your mash
Ok, that part I did not misunderstand, but somehow confused myself on what Don was recommending.
Putting wort from one batch into another seems counterintuitive at first glance. Seems like that would have some diminished efficiency with the grain. Would it not be better to reduce both batches at boil (after appropriate mashout, of course) until the total volume could be combined? Less efficient with labor and fuel, but most efficient with the grain. Or did I miss something on efficiency?
But, decoction sounds like something to be tried, if for no other reason than to say I've done it. Sorta like the one and only time I ever put a token in a slot machine in Vegas. Once was enough. What are the main benefits of decoction, versus simple step mashing?
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the reason he suggested it is that the mash quantity my kettle will hold might be exceeded by 16 lbs of of grain. so doing it in two batches and then combining them should have the same outcome as one big mash.
If two (half) batches was too much water, then using 'less' water (by using some of the first batch's wort) should allow the whole bit to fit into the equipment.
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Next up is vienna/munich lager. I'm going to ferment under pressure using Cellar Science Baja yeast. It'll be an "International" lager.
My yearly batch of cider.
Another German Lager. Probably a malty, sessionable Helles or Festbier type beer. Lower OG though so I can drink more of them
Another rice beer here
sorry their pretty much all rice beers for me these days!
I think another take on my rice lager with just rice malt nothing else favouring sulphates and bittered to 35 ibus for a crisp bitter finish mmmm mmm I can almost taste it now.
You can get it mowing
You can get it working
You can get it any ol how
sorry their pretty much all rice beers for me these days!I think another take on my rice lager with just rice malt nothing else favouring sulphates and bittered to 35 ibus for a crisp bitter finish mmmm mmm I can almost taste it now.
You can get it mowing
You can get it working
You can get it any ol how
Ben, no need for apology. I am truly impressed with how you attacked adversity and are winning handily. As we say, when life hands you lemons, make lemonade.Another rice beer here
I think another take on my rice lager with just rice malt nothing else favouring sulphates and bittered to 35 ibus for a crisp bitter finish mmmm mmm I can almost taste it now.
You can get it mowing
You can get it working
You can get it any ol how
Sure, you could've given up and gone to vodka, or wine, but here you are doing your own malting (!) and kilning (!) - do you even realize how off-the-charts wild that is?
You go mate!
Another rice beer here
I think another take on my rice lager with just rice malt nothing else favouring sulphates and bittered to 35 ibus for a crisp bitter finish mmmm mmm I can almost taste it now.
You can get it mowing
You can get it working
You can get it any ol how
I was looking to do a Rice Lager soon. Any tips?
Well depends on your grist and a few other factors.
Rice alone has trouble converting itself so you'll need exogenous enzymes to help in conversation.
Some yeast nutrients also help with the availability of Free Amino Nitrogen Rice its lower in FAN than a barley grist this keeps the yeast pumped for the fermentation.
Other than that it's just like any other fermentation
I've been using Lallamands Nova Lager yeast and really loved how clean and sulphur free they've turned out.
I guess it depends on whether you are thinking All-rice or just partly so. Ben is gluten-free, so his are all-rice. Maybe there's a market for GF beer?
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I buy a lot of gluten free beer for the boss.
There are flaked rice options available through standard online HB stores as well
I'd try 50:50 barley flaked rice combination or even throw some corn in this will lower the protine content on the grist and the resulting beer should be liter in colour and flavour but have brilliant clarity.
I'd try 50:50 barley flaked rice combination or even throw some corn in this will lower the protine content on the grist and the resulting beer should be liter in colour and flavour but have brilliant clarity.
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I need to make a decission on my next beer as my fermenter is coming free today.
Dubbing between Weizen, Wit, Red ale and my De Koninck tastealike
It needs to start heating up so I can kveik again without fermentation control
Dubbing between Weizen, Wit, Red ale and my De Koninck tastealike
It needs to start heating up so I can kveik again without fermentation control
That's a tough one Zambezi.I need to make a decission on my next beer as my fermenter is coming free today.
Dubbing between Weizen, Wit, Red ale and my De Koninck tastealike
It needs to start heating up so I can kveik again without fermentation control
I'd go red ale this time of year "if I could"
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I would vote for the Red Ale too, especially if you have some English yeast laying around.I need to make a decission on my next beer as my fermenter is coming free today.
Dubbing between Weizen, Wit, Red ale and my De Koninck tastealike
It needs to start heating up so I can kveik again without fermentation control
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No English yeast...
I'll go for a red ale.
Bry 97
Pale ale/amber/crystal/roast barley (90/6/3/1 %, as per @Josh Hughes recommendation, except that I reversed amber & crystal percentages)
Cascade & fuggle as recommended long ago by @Herm brews witth a different malt bill, but I figure it will work.
Activating starter tomorrow and brewing tomorrow as well.
No chill
I'll go for a red ale.
Bry 97
Pale ale/amber/crystal/roast barley (90/6/3/1 %, as per @Josh Hughes recommendation, except that I reversed amber & crystal percentages)
Cascade & fuggle as recommended long ago by @Herm brews witth a different malt bill, but I figure it will work.
Activating starter tomorrow and brewing tomorrow as well.
No chill
