Double Decoction:
Perform a protein rest at 51 C for 15min, then pump off slightly less than 1/3 of the thickest mash to a separate vessel. Bring the vessel slowly up to 70 and hold for 15min, then slowly bring it up to a boil and proceed to boil for 10min. Stir often so the grains do not burn, but try to allow some browning to help darken the colour and enhance the flavour/aroma profiles. Add the decoction back to the 51 C mash, little by little, aiming for a beta rest temperature of 64 C. Hold this temperature for 30min while adding back any leftover decoction (if any) as it cools. After this has finished, pump off roughly 1/6 of the thickest mash a second time to a separate vessel. Slowly bring the vessel up to a boil and continue to boil for 10min. Add the second decoction back to the mash, little by little, aiming for an alpha rest temperature of 70 C. Hold this temperature for 30min while adding back any leftover decoction (if any) as it cools. Once this rest has finished, raise the temperature up to a mash out rest of 75 C and hold for 10min. After the decoctions and mash out are finished proceed to sparge/lauter as usual.
No Decoction:
Instead of the labour intensive double decoction mash schedule you could:
- Substitute some of the pilsner malt for vienna and/or munich to add colour and depth.
- Include some melanoidin malt for a slight decoction 'feel'.
- Add some carapils malt (or your preferred alternative) for improved head retention.
- After which, just carry out a temperature/infusion mash schedule based on your preferences.
This beer won a national silver medal at the Saskatoon Headhunters Competition (2017) and has consistently scored 40's at other national competitions.
*With the regular 3.5%AA Saaz the hop additions are 1.5oz @ 90min, 2oz @ 20min, 1oz @ 10min, 1oz @ 0min.
