markp
Landlord.
Hi there,
The final ingreadients have arrived for me to have a go at the La Chouffe style beer I keep banging on about.....clear candi sugar and a WhiteLab 550 Belgian ale yeast :clap:
I could not get any pilsner malt, so have had to compromise and use UK lager malt.
I am a bit confused about the mashing proceedure, but a lot of the stuff I've read says that modern lager malts are well modified and can be mashed using a simple, single infusion.
I'd like to avoid a decoction if possible, but am willing to give it a go if required.
So, please can someone confirm to me that I would indeed be okay to use lager malt in a single temperature infusion mash?
If so, what mash temperature would you recommend?
If a decoction is needed can someone suggest the step temperatures?
As ever, thanks in advance
The final ingreadients have arrived for me to have a go at the La Chouffe style beer I keep banging on about.....clear candi sugar and a WhiteLab 550 Belgian ale yeast :clap:
I could not get any pilsner malt, so have had to compromise and use UK lager malt.
I am a bit confused about the mashing proceedure, but a lot of the stuff I've read says that modern lager malts are well modified and can be mashed using a simple, single infusion.
I'd like to avoid a decoction if possible, but am willing to give it a go if required.
So, please can someone confirm to me that I would indeed be okay to use lager malt in a single temperature infusion mash?
If so, what mash temperature would you recommend?
If a decoction is needed can someone suggest the step temperatures?
As ever, thanks in advance
