I'm planning to brew the beer formerly known as a Bohemian Pilsner and will do a decoction mash. In doing a little research on this, it looks like an initial infusion at 148F, first decoction at 158, second decoction at 168 is pretty standard. Does that make sense or do you have experience with other decoction schedules that you like to use?
Sat, Sep 2, 2017 - 7:07am
#1
Czech Premium Pale Lager Decoction
I can't tell you if it actually makes a huge difference or not, having suffered through a 3 hour mash in the past myself, but in the past my understanding of this technique is that you want to start with an acid/glucan rest at 110, protein rest at 125, then a rest at 145, then 160 for sugars, then a mashout.
With the current modern modified malts I"m not sure how much this gets you, but theoretically it's also raising the temperature through direct fire on the thick mash that also creates flavor. "Infusions" do not a decoction make.
Here's a BYO article about the steps for triple decoction.
https://byo.com/bock/item/537-decoction-mashing-techniques
Jim, I actually did a couple hours of research on this earlier this week and wil be brewing the style this evening. Here's what I found:
1. it seemed most homebrewers and bloggers that took the time to brew the same recipe with a single infusion and then a decoction could identify the decoction as more complex in blind taste tests. It also appeared to have better head retention. If this is what you are settled on, do a Hockhurz mash and SKIP the protein rest. Goal would be to mash in with 1.5 qt/lb at 145F. Hold it for 20 min. Raise it to 158F. Hold it for 30 min. Raise it to 168F. Hold it for 10 min.
2. I will be doing a single infusion mash. I trust Jamil and what he says here: https://byo.com/bock/item/1929-bohemian-pilsener-style-profile
FYI: Brew n Grow doesn't have Wyeast 2001 right now, the guy there claims that Wyeast announced that they made that one a seasonal release now. So between the 4 packs of dry lager yeast I need, the expensive specialty malts, and the 6oz of Czech Saaz, and the store-bought water, this is turning into an expensive brew.
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I had read that article earlier, James. I'm not doing a triple decoction, but what they call a single decoction (although you raise the temp twice). I was thinking of not doing a protein rest because the malts are don't need it, perhaps, that the flavor rnhancement component (as opposed to efficiency) is going to come from the later decoction from 148 to 158. In any case, it may be a good experiment. St. Jamil says decoction mashes are for suckers. To hedge my bets, I'm adding 3% melanoidan malt.
I know that a decoction isn't just 'infusing' more hot water LOL.
Thanks!
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Matt, that's exactly what I was thinking, except 148 instead of 145, but 145 makes sense. I did read the same Jamil article, which I thought was helpful. Thanks!
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I'm going to use the giant lager yeast cake I save from our Dortmunder to brew this, within a week or two. I'm tired of buying huge amounts of lager yeast when.I don't get around to a starter.
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