"Home Wrecker" Rauchbier - With triple decoction

[BrewStew]

today i'm going to attempt something a little more complicated than i'm used to... a TRIPLE decoction!

here's the plan:



BeerSmith Recipe Printout - http://www.beersmith.com

Recipe: Rauchbier

Brewer: BrewStew

Asst Brewer:
Claire
Style: Rauchbier

TYPE: All Grain

Taste: (35.0)



Recipe Specifications

--------------------------

Batch Size: 23.00 L

Boil Size: 27.98 L

Estimated OG: 1.058 SG

Estimated Color: 30.0 EBC

Estimated IBU: 27.7 IBU

Brewhouse Efficiency: 80.00 %

Boil Time: 60 Minutes



Ingredients:

------------

Amount Item Type % or IBU

4.50 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 80.36 %

1.00 kg Smoked Malt (17.7 EBC) Grain 17.86 %

0.10 kg Black Malt (1160.0 EBC) Grain 1.79 %

100.00 gm Hallertauer [2.80 %] (60 min) Hops 27.7 IBU

1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale





Mash Schedule: Decoction Mash, Triple

Total Grain Weight: 5.60 kg

----------------------------

Decoction Mash, Triple

Step Time Name Description Step Temp

45 min Acid Rest Add 19.60 L of water at 36.4 C 35.0 C

60 min Protein Rest Decoct 5.37 L of mash and boil it 50.0 C

15 min Saccharification Decoct 6.72 L of mash and boil it 64.4 C

15 min Saccharification Decoct 3.63 L of mash and boil it 70.0 C

10 min Mash Out Heat to 75.6 C over 10 min 75.6 C





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I plan on using both my Kilderkin boiler, and my 5 gallon boiler for this.

the kilderkin boiler will be host to the liquor, and i'll use the 5 gallon boiler for boiling the decoction, and then the wort boil

i'll have to stir the the mixture of grain and water continuously so it doesn't scorch on the element.

i'll get swmbo to take photos along the way as i'll no doubt be too ruddy busy to do it myself lol

i'll be setting up and starting this in about an hour so it might be a late finish tonight... but hopefully worth it :thumb:

 

[Aleman]

Tip for you (Learned in Czechoslovakia), have some boiling water in your decoction kettle . . . then when you add your thick decoction the decoction hits your next rest temperature almost instantly, reducing the risk of charring . . .Ok the mash gets a bit sloppy after the third decoction . . . . but if Plzen get away with 6l/Kg you can.

 

[BrewStew]

just edited the liquor to grain ratio to 3.5L per kilo due to boil off during the decoction.

the timings for beersmith aren't clear as to when i should remove some grain and the time it takes to boil... so i'm gunna write it here for me to refer back to lol.


start mash at 35'c
acid rest begins:
after 20 mins, take out 5.41L, ... will take 15mins to reach boil, then let it boil for 10 mins, then return. mash should reach 50'c from addition. Total time, 45 mins for acid rest

protein rest begins at 50'c
after 35mins, remove 6.78L... will take 15 mins to reach boil, boil for 10mins... return. mash should reach 64.4'c.. total time, 60 mins for protein rest.

saccharification rest begins at 64.4'c
immediately remove 3.67L ... will take 5 mins to reach boil... boil for 10 mins.. return. mash should reach 70'c.. total time for saccharification rest 15mins.

saccharification rest begins at 70'c
leave for 15 mins

fly sparge with 82'c liquor to make mash temp 75.6'c

 

[BrewStew]

Tip for you (Learned in Czechoslovakia), have some boiling water in your decoction kettle . . . then when you add your thick decoction the decoction hits your next rest temperature almost instantly, reducing the risk of charring . . .Ok the mash gets a bit sloppy after the third decoction . . . . but if Plzen get away with 6l/Kg you can.

ahh i just used a calculator to work out times to reach boiling etc... do you reckon that method i've just written will work?

 

[Aleman]

That's not a triple decoction, that's just a decocted three step mash . . . . . Sorry to be picky, but I am in the middle of writing an article on Decoction mashing for Brewers Contact . . . . Each decoction has to go through each of the mash steps just like the 'main' mash. . . . . You also start of by mashing in with cold water . . . . then add boiling water to hit 30-35C . . . . then you start the decoction process . . . . a proper triple decoction can take up to 12 hours :shock:

 

[BrewStew]

so this article on wikipedia is completely wrong?

http://www.homebrewtalk.com/wiki/index. ... ction_mash

cos the chart shows an amount of mash being removed, and rising to boiling point, then being returned... exactly what i'm planning on doing! :hmm:

 

[BrewStew]

oh i see what you mean now... if the protein rest is 60 mins, it's 60 mins before i remove an amount of grain, bring it to boiling then put it back in?

so that would mean the main mash actually gets longer than 60 mins rest because it's waiting for the decocted grain to come up to temperature? so it would actually be an 80 min rest if it takes 10 mins to reach boiling and 10 mins of boiling time :hmm:

 

[BrewStew]

ok well that's much simpler then... i'll do it that way even if it adds a couple of hours to an already long mash time :thumb:

 

[BrewStew]

right.. time to get set up and get started... i'll probably be finished about 9pm :thumb:

 

[BrewStew]

adjusted the roasted barley to 100g of 1160EBC black malt as i've run out of roasted barley

 

[BrewStew]

just doughed in... overshot my 35'c target... added a litre of cold water and hit 35.1'c :thumb:

 

[Wez]

Hope it goes well BS :thumb:

 

[BrewStew]

thanks mate :thumb:

just cramming some lunch in now, then i'll be boiling the first part of the mash.

i'm hoping the 1L addition of cold water wont change how the boiling grist/liquor mix raises the mash temp :pray:

 

[BrewStew]

just amended my mash profile in beersmith because of the extra litre of water. it does change my boiling volumes... good thing i checked!

the mash steps will now have to be:

45 min Acid Rest Add 20.60 L of water at 36.3 C 35.0 C

60 min Protein Rest Decoct 5.60 L of mash and boil it 50.0 C

15 min Saccharification Decoct 7.01 L of mash and boil it 64.4 C

15 min Saccharification Decoct 3.79 L of mash and boil it 70.0 C

10 min Mash Out Heat to 75.6 C over 10 min 75.6 C

 

[BrewStew]

measured my mash PH at start and it was 6. probably because there's a 50g reduction in black malt. last time i did this with 150g of flaked barley i hit 5.4 on the nose.

still, it's dropped to 5.7 over the course of the first part of the mash

3 mins till the first decoction now :thumb:

 

[BrewStew]

DISASTER!!!! :evil:

my 5 gallon boiler decided to pack up on me when the mash decoction reached 60'c. the light was on but it started to lose temperature!

FECK!

i'm still on though... i decanted the mash into my 3 saucepans and stuck them on the hobs. thank god i'm brewing inside today!

the hobs are absolutely caked in burnt boil overs.. the whole house stinks of burnt stuff...

i lost about a litre i reckon from boil overs.

when i added the boiling mash back into the tun i hit 48'c ... a litre of boiling water straight from the kettle, and a bloody good stir, and it's at 49.2'c. i'm not gunna thin the mash down anymore than that.

so it's on the protein rest for 60 mins..

phew! not far to go now.

i just hope there'll be enough wort in my 100L boiler to cover the elements!!! :pray: if not i'm gunna be pissed

 

[Wez]

 

[BrewStew]

Saccharification Decoct done, but at 62'c despite me adding 4 litres of boiling water

there wont be much room in the mash tun for any more liquor at this rate for the final rest.

 

[BrewStew]

i'm gunna go 5.5L for the last decoct in the hope that some lost temperature will be gained back

 

[BrewStew]

final Saccharification Decoct done and mash temp is 67'c.

that'll do

liquor tank is warming back up... 15 mins till sparge