Staring Into Stupid

Fermentables

Hops

Non-Fermentables

Yeasts

Equipment ProfileGeoff's Electric Equipment

Mash Profile Decoction, Triple - Undermodified Malts - Batch Sparge

Mash Steps

Fermentation and Aging

General Info

Decoction volume = total mash volume * (target temp - start temp) / (boil temp - start temp). Spund when at 1 P from target gravity (~ .002 SG).

Name is an English translation of a Czech saying - Čumět doblba.

Need to add ~ 25% over decoction calculations. Consistently under target for each temperature rest for this brew. The future addition of the HERMS coil will help with this.

Procedure

Mash-In target: 122°F

Decoction schedule:

1. Thick - 145°F (actual 142°F); (11.5 * 23 / 78) + 20% = 4.00 gallons
2. Thick - 155°F (actual 152°F); (11.5 * 14 / 45) + 20% = 3.60 gallons - added 1 gallon @190°F to bring to 152°F
3. Thin - 168°F (actual 166°F); (12.5 * 16 / 32) + 20% = 6.5 gallons

When the decoction is added back to the main mash, do not add all at once. Instead, add in steps while checking the temperature of the mash. Let any remaining decoction cool to desired step temp and then add in.

Decoction volume calculation used = total mash volume * (target temp - start temp) / (boil temp - start temp) and add 20%.

Guidelines:

• Always pull at least 1/3 of total mash volume as decoction (4 gallons for this recipe).
• Pull the first and second decoction thick and the third decoction thin.
• Make sure you measure your volumes exactly, work quickly when mixing back, but also mix thoroughly.
  when doughing in, give the enzymes some time to get dissolved before starting to pull your first decoction.