Decoction times

[templewater]

Hey folks

Planning a version of schneider Tap7.
Ive heard they go for a double D but couldnt find any timings.
Any ideas. 30-35c for the first I was thinking but no idea for the second.

Also its my first decoction so since i'm doing a double anyway should I just go for a triple?

ta ta

Aaron

[BDawg]

Maybe others do it differently, but I've always done all steps using the same 15 minute saccharification rest at 153 then bringing it up to boiling for 15--20 mins for each step, with the exception of the final mashout step which goes straight to boiling.

As far as steps, if its your first one, just keep it simpler and do the double.

Other tips:
1) Stir it constantly. Get a helper or two to switch off. You'll need them.

2) It is very easy to pull too little. Make sure you are pulling a full 1/3 for each pull. If you don't pull enough, your step will fall short. What "looks like" a third is usually a lot less than a third.

3) Keep boiling and cold water at the ready to adjust after returning the decoction to the main mash.

4) Remember that most of the enzymes remain in the liquid part, so have confidence that you are NOT denaturing everything if you pull a big pull of mostly grist. It should be the consistency of oatmeal, and keep some extra water on hand to add in to the decotion portion in the second vessel if the pull feels too thick. You are better off pulling a little too thick and adding a little extra water rather than pulling more of the enzyme rich wort.

Good luck!
HTH-

[dmtaylor]

I've decocted a few times using rests in the 140 F range for 10 minutes than 150 F for 10 minutes. The attenuation on my last batch was not up to snuff so from now on I will rest at the same temps for 15 to 20 minutes each. In the past I used a protein rest but now am experimenting with skipping that step since it is not needed with today's well-modified malts. However, based on the last batch it looks like I might have had a better result had I done a protein rest. Maybe. More experiements are needed. But anyway, to answer your question, yeah, I'd go with at least 15 minutes for each rest, except maybe for protein rest then I'd only do probably 5 minutes at around 122 F then step up right away.

[alan_marks]

If my memory serves me correctly, Kai T posted several videos on You Tube, as well as on part of his website, about decoction mashing. The videos were a great help for me to understand how elegantly simple decoctions are.

My 2 cents,
Alan

[Herve]

Dawson did an episode for Brewing TV (episode #34) that is really good too.

[alan_marks]

The link to Kai's page is here:

http://braukaiser.com/wiki/index.php?ti ... on_Mashing

hope this helps,
Alan

[templewater]

Cheers for the replies people.
Im going to go for a double rest at 37c then 63c using a decoction. Read this in a byo article about the schneider weisse (Tap 7) as thats what im trying to cloneish.
Mrs and Kids are away for the week so it'll be a nice relaxed brewday (helped by my first beer in cornies) hoothoot!

Aaron

[gauzzastrip]

Dawson did an episode for Brewing TV (episode #34) that is really good too.

This helped me out so much when I did my first. Link for the lazy:
http://www.youtube.com/watch?v=IIQPQmELWPo