Brew Date
February 25, 2022
Attenuation
86% apparent
70.5% real
Fermentables
Floor Malted Pilsner
Leopold Bros.10.00 lbs|44.4%
Pale Ale Golden Promise
Simpsons2.00 lbs|8.9%
Carafa Special II
Weyermann0.25 lbs|1.1%
Hops
2.00 oz
Saaz 3.5%
90 min First Wort
0.50 oz
Hallertau Magnum 12.1%
60 min Boil
2.00 oz
Saaz 3.5%
30 min Boil
1.50 oz
Saaz 3.5%
5 min Boil
2.00 oz
Saaz 3.5%
20 min hopstand @ 185°F
Non-Fermentables
1.00 g
Epsom Salt (MgSO4) Water Agent
Mash
6.00 ml
Lactic Acid Water Agent
Mash
1.00 g
Epsom Salt (MgSO4) Water Agent
Sparge
2.50 ml
Lactic Acid Water Agent
Sparge
Yeasts
264 ml
UrkelL28
Imperial Yeast
Equipment ProfileGeoff's Electric Equipment
Evaporation Rate
4.75%per hour
Trub Chiller Loss
0.26gal
Mash Profile Decoction, Double - Undermodified Malts - Batch Sparge
Mash Steps
Step 1
Protein Rest35 min
131°F
Step 2
Low Saccharification Rest20 min
145°F
Step 3
High Saccharifcation Rest20 min
158°F
Fermentation and Aging
General Info
Perform decoction with base malts only. Add specialty malts to mash after last section is added back to the mash.
According to Gordon Strong from BYO:
Mash in the Pilsner, Vienna, and Munich malts at 131 °F (55 °C) and hold for 10 minutes. Pull a thick decoction (about 1⁄3 of the grain mass) and rest the decocted portion at 145 °F (63 °C) for 15 minutes, 158 °F (70 °C) for 15 minutes, then boil for 15 minutes. Recombine the decocted portion with the main mash, hitting 145 °F (63 °C) in the main mash. Hold for 15 minutes, then pull a thick decoction (about 1⁄3 of the grain mass) and boil for 15 minutes. Recombine, hitting 158 °F (70 °C) in the main mash. Hold for 15 minutes, then add the Caramunich®, Carared®, and Carafa® Special malts while raising the mash temperature to 170 °F (77 °C) for mashout, recirculating the whole time.