I'm at the point now that I can follow the process for Pilsner as VladOfTrub from HBT has advised me; of course, I'm just following and learning a formula, though - I'm no where near the point where I can look at a grain spec chart and tell you "why" I'm doing what I'm doing, and the process is definitely not intuitive for me. That said, the last two lagers that I've made have been great.
Edit: Here's what I've been able to come up with so far. One question: where's the damned "undo" button, lol.
Statistics: Posted by Guest — Tue Dec 29, 2015 12:13 pm
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Hochkurz
Applications: All styles, well modified malts >38 KI/SNR
Enhanced Double Decoction
Applications: less modified malts, medium to dark beers, strong beers. Allows for shorter protein rest
Triple Decoction
Applications: under modified malts, high percentages of low diastatic power, dark beers
Statistics: Posted by Roachbrau — Tue Dec 29, 2015 10:36 am
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Let me preface this with a warning: THIS THREAD IS NOT TO DEBATE THE MERITS OF DECOCTION MASHING. This is for sharing ideas, theories, methods, and techniques for performing decoction mashes, as well as helping to provide instruction to those who would like to learn.
So, who here are the decocters? Describe your method if you like, and let's discuss!
Statistics: Posted by Roachbrau — Thu Oct 15, 2015 7:52 pm
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