AlcheMania
Well-Known Member
I've always loved the unique malty flavors i taste when drinking beer brewed using the triple decoction methods of old like Munich Dunkel or a Bohemian Pils.
Unfortunately for us homebrewers the process to obtain this malt profile involves a mash schedule that extends the brew day at least several hours and greatly complicates the process. In the new age of BIAB, i personally love to KISS. Low stress 4 hr brew days while watching Sunday Football? Yes please!!
Whats more, we don't need an acid rest for PH or a protein rest for undermodified malts. We now have salts, calulators, ph meters, refractometers, thermometers, etc to hit every needed mash parameter with far greater accuracy than they did 400 years ago!
So what about the ancient convoluted process made it taste uniquely good? Well its my belief that its (mostly) the extended boils and time within the maillard reaction window.
Between 3 decoctions youre boiling a small amount of wort (and grain) for 45 plus minutes, PRIOR to the main boil.
But how about we just boil a portion of wort WITHOUT the grain in a pressure cooker to achieve in 20-30 minutes what used to take 3-4 hrs AND do it while the single infusion mash is already happening?
And so my game plan is as follows,
For a SMaSH Pilsner Keg Ferm:
Mash in 100% Bark Pilsner @ 155F
for 20 minutes w 6 gallons of soft'ish PH adjusted water.
Remove about 1 to 1.2 gallons of wort and pressure boil for 30 minutes. (15psi should = 250F BTW)
Depressurize n add back to mash once its time to ramp to mashout (i recirc thru a herms coil in a HLT) Rinse grains off w a gallon of RO. (I BIAB soooo a few % efficiency loss from rinsing cold be damned)
Boil w typical Saaz additions for 75 to 90
Cool and Ferment w WLP800
Predictions?
My fermenters are now occupied w/ a DunkelWeizen and an ESB and I'm going out of town Dec 29th thru Jan16th. But ill give it a go when i return. Will keep yall posted on the results. Ultimately i want a little color w out relying on specialty grains and if it gets even half the malt character I'm looking for its a win.
Cheers!!
Unfortunately for us homebrewers the process to obtain this malt profile involves a mash schedule that extends the brew day at least several hours and greatly complicates the process. In the new age of BIAB, i personally love to KISS. Low stress 4 hr brew days while watching Sunday Football? Yes please!!
Whats more, we don't need an acid rest for PH or a protein rest for undermodified malts. We now have salts, calulators, ph meters, refractometers, thermometers, etc to hit every needed mash parameter with far greater accuracy than they did 400 years ago!
So what about the ancient convoluted process made it taste uniquely good? Well its my belief that its (mostly) the extended boils and time within the maillard reaction window.
Between 3 decoctions youre boiling a small amount of wort (and grain) for 45 plus minutes, PRIOR to the main boil.
But how about we just boil a portion of wort WITHOUT the grain in a pressure cooker to achieve in 20-30 minutes what used to take 3-4 hrs AND do it while the single infusion mash is already happening?
And so my game plan is as follows,
For a SMaSH Pilsner Keg Ferm:
Mash in 100% Bark Pilsner @ 155F
for 20 minutes w 6 gallons of soft'ish PH adjusted water.
Remove about 1 to 1.2 gallons of wort and pressure boil for 30 minutes. (15psi should = 250F BTW)
Depressurize n add back to mash once its time to ramp to mashout (i recirc thru a herms coil in a HLT) Rinse grains off w a gallon of RO. (I BIAB soooo a few % efficiency loss from rinsing cold be damned)
Boil w typical Saaz additions for 75 to 90
Cool and Ferment w WLP800
Predictions?
My fermenters are now occupied w/ a DunkelWeizen and an ESB and I'm going out of town Dec 29th thru Jan16th. But ill give it a go when i return. Will keep yall posted on the results. Ultimately i want a little color w out relying on specialty grains and if it gets even half the malt character I'm looking for its a win.
Cheers!!