Decoction Mash Pilsner - The Ferment and the Tasting
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- Опубликовано: 7 сен 2024
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STAY HEALTHY U AND YOURS AND ALL DURING COVID... GREAT JOB ON THE BEER AND USING THE DECOCTION METHOD!!!! There's a lot more to the decoction method than what is written about it in homebrew books and that makes it difficult for a brewer that wants to attempt the decoction method. Back in the day a guy wrote in homebrew books that the decoction method became antiquated when modern, high modified, malt was invented which somehow became better malt than the malt brewers previously, used. The guy claimed that the decoction method was needed back in the day because the malt was poor. Actually, the guy was setting up his business to sell high modified malt to homebrewers without any concern over the beer they were making with it. Back in the day brewmasters tested malt and they used the finest malt. Modern malt was invented on the same day the IOB opened up, they standardized tests on malt throughout the brewing industry. The word Modern was stamped on bags of malt that were tested to differentiate the malt from malt that wasn't tested, it alerted the guy in the warehouse and the brewer. High modified malt was invented when the Great Magnet made grain, it's part of germination. Years ago, a group of advertisers formed CAMRA and they turned Prohibition beer and moonshiners beer into ale and a lot of people fell for it.
Home brewers are convinced that soaking high modified malt in water at a single temperature produces ale and lager which isn't really true. It is chemically and enzymatically impossible to produce ale and lager with the method because chemical precipitation doesn't occur and the high temperature denatures low temperature enzymes. High modified malt and single temperature infusion are used in grain distillation. The beer produced from the ingredients and method is called moonshiners beer outside of the homebrew hobby. It requires more than Alpha and glucose to make ale and lager. Step mashing produces pseudo ale and lager. Step mashing takes advantage of enzymes because they go through a few temperature ranges.
You are a little confused with conversion happening quickly in high modified malt during a protein rest which is usually around 49C. Diastatic power and Alpha are involved, Alpha isn't responsible for conversion. Most of the time high modified, home brew malt and distillers malt is high in protein and contains less starch, Alpha has less to work on so sacchaification occurs quickly. American six row malt has very high diastatic power because the malt is 16% protein. Certain British malts are over modified and weak in Alpha but they can be low in protein. The malt has enough diastatic power to work on the starch in the grain, adjuncts can't be added. Beta is responsible for conversion (60C). Beta converts the glucose that Alpha releases during saccharification into complex sugar, maltose and maltotriose, the stuff named after malt and needed in ale and lager. During secondary fermentation yeast absorbs complex sugar and an enzyme contained in yeast converts the complex sugar back into glucose and gravity reduces very close to expected final gravity.
When using high modified, high protein, malt limit the protein rest. It isn't the best to soak the entire volume of malt at a protein rest temperature because the beer will be insipid. Perform the rest in the first decoction which is a much smaller volume of mash. That's when it's done, anyway.
There's really no such thing as fast fermenting ale and lager, except, in San Francisco where a guy said he invented it. I looked into the experiments and testing procedure and due to the poor brewing process, poor quality extract and lack of knowledge the experiments are meaningless. The extract contained mainly glucose which yeast rips up quickly during primary fermentation. Conversion and secondary fermentation are required to make ale and lager which increases the length of the brew day and the fermentation cycle. When conversion occurs secondary fermentation is required due to the complex sugar formed by Beta. When conversion occurs beer doesn't require priming sugar or CO2 for carbonating. Beer naturally carbonates during conditioning due to complex sugar, maltotriose. Beer drops to expected FG during conditioning. Conversion and secondary fermentation are omitted in most home made beer recipes.
Weyermann's floor malt is under modified, low protein malt. Under modified malt is rich in enzyme content and low protein malt contains a lot of sugar/starch. A spec sheet comes with each bag of malt and modification and percentage of protein are listed. The spec sheet is used to determine the quality of malt before it is purchased. Level of modification is listed as Kolbach and/or SNR on a spec sheet. Malt with Kolbach 35 to 40 is under modified malt. Malt with a percentage of protein 8 to 10% is low protein malt. Standard home brew malt is 42-46 Kolbach and 12-16% protein. The malt is better suited for distillation.
The Pils needed to condition longer. Next time, keg it without artificiality carbonating and let the beer rest at 10C and begin checking for CO2 after one month. If the ducks lined up the beer will naturally carbonate in a few months which is much finer than soda pop fizz from artificial carbonating. A longer conditioning cycle allows the flavors to meld.
When decoctions are boiling skim off the hot break as it rises. Remove hot break from the extract during the boil, as well. When hot break reduces add bittering hops. The extract will be cleaner and less hops are needed. The purpose of 1st wort hops is to reduce hot break and nothing more but the instructions for it in homebrew literature is incorrect.
For melanoidin to form it takes over an hour of boiling the 1st decoction.
To make decoction mashing a little easier, remove 1/3rd of the grain bill and place it in a kettle. Place the remainder of the malt in another kettle. Dough in both at 13C and rest the mash for a few hours, overnight is better. That way you won't have to remove the 1st decoction from the main mash when it's saturated, the other decoctions, yes. The low rest temperature preserves Alpha. The rest softens starch. Decoction brewing is a low temperature brewing method and the high temperatures are used mainly in each decoction. The main mash is kept at a low temperature to preserve Alpha but depending on the rest temperature complete saccharification can occur during the rest, but it isn't necessarily, conversion. Saccharification works well at 37C, saliva is loaded with amylase.
I began learning the decoction method almost 40 years ago and continue to use it. I use a European decoction brewing system. It takes years to dial in the decoction method because malt is inconsistent but it has a pattern and it takes a long time to catch onto the pattern. That's why it's best to stick with one malt for a while. The tri-decoction method is a fail safe brewing method because it allows the brewer time to make adjustments when malt and enzymes turn a little funky. The tri-decoction method wrings the flavor out of the malt and releases myoinositol and other vitamins and nutrients beneficial for health. The single infusion method is Mother Natures take what you get method because the brewer doesn't control too much. Basically, hot, aerated, water and malt are mixed together, the brewer closes the lid and multi-tasks for an hour or two. Returns, and the modern, high modified malt containing magical properties made ale extract because the recipe said it will. LOLOLssssss!!!
I'm tired now. Stay parched, my friend.
Ha! That was a great read, very interesting, thanks mate. Cheers!
Cheers mate. Love a good lager. Big starter and patience is the key.
So true Tim, Cheers mate!
Nice. While today's grains probably don't need the enzymatic conversion benefits of a decoction mash, the Maillard reaction's that result, do contribute greatly to final product taste. Whether or not that is a good thing is really up to the individual brewer and their taste buds.
Done a few decoctions in the past with very good results. I’ve passed a few on to other brewers and they found it was very nice but a little too malty sweet even though the fg was as low as 1.007. I think unless you respect the significant differences between authentic Czech and German Pilsner/ Helles and generic commercial lagers you can find it a little over malty or even bready and I think the decoction gives you that delicious flavour profile. Cheers for uploading the videos on the subject and stay safe mate.
Yeah I can agree with that, some people when they brew lagers want it to taste like a macro rubbish.. This beer isnt that at all. Thanks for watching mate. Take care in this craziness!
Looks incredible dude! I tried my first triple decoction yesterday in my BrewZilla ... hopefully I’ll get similar results with my Bohemian Pilsner.
I wouldn’t dream of making a lager without a double decoction. It adds guts or body to the end product. Sure it takes more effort but if you decided to make beer at home then you’re probably already a perfectionist 😁
Some interesting points in this video and in particular about cold crashing and off flavours. I'd be keen to learn more about that in another video maybe. Cheers you'll be ok mate, take care.😎👍
Cheers mate, take care of yourself in this mad house! Cheers!
Man that looks and sounds delicious. A local brewery does a decoction hefe, and the difference is obvious. The melanoidens are there. So yeah, looking forward to hearing about your double or triple decoction brew. Good video, Gash, keep em coming.
Nice that it turned out that nice. I do protein rests in lagers, and it seems to help with clarity. Also experimented with Single and Triple Decoction. Single Decoction does most of the deal, but with Triple I still get more flavour. More % of the grain is decocted I guess in the end. I do more rests in general because I have to adjust the PH and so I always mash in with rather low temperature (acid rest temp or protein rest temp, depends on the beer I brew) After some rest on a low temp I adjust the PH and very often, escpecially with darker beers the PH adjustment is much lower. My triple decoction pilsener turned out great. Too bad it was a present to a friend so I only tasted one bottle ... Have to do it again.
One bottle... oh no... do you still talk to them? hahaha That must be a lot of work adjusting the ph along the way? A lot I know do pilsners done under 5ph, this one was 4.9, I was aiming for lower, only by a touch. Cheers Michael!
@@HomeBrewNetwork best friends ;) birthday present ... Iove brewing ;) you trust your calculations with ph in advance? The water in my tap varies 0.2 in ph very often ... And I have to admit I love playing around with things like this.. ah and I only instructed the brew .. my friends did the work .. fun party .. brewing beer tasting some hoemebrew ... More of a social event
Yeh I used that lager yeast and didn't read how many packs to use until I was throwing the empty pack in the bin haha whoops, i was getting a fair bit of Vegemite flavor when it was young but after being in the keg for two weeks the beer just tasted exactly like a Carlton dry, thanks for the tip your a bloody rippa bloke, I tell everyone who's thinking bout getting into Homebrew to check out your channel! Cheers
On the issue of Tilt. Add the Tilt into brewfather under devices then assign it to a batch and add the URL into Tilt app. Works flawless with my batches and i have 2 of them running regularly. Give that a try before you send it back.
I've got it attached to tilt, do know that the tilt still gets the errors or the slight jumping up and down but it evens them out, the button for raw values, I do like that it looks a lot more smooth once you get a few days into the ferment, got it in my Kolsch right now share.brewfather.app/Bxr5jLkhxzu8Xa Cheers!
@@HomeBrewNetwork i know that the grainfather app can get tilt readings but not tried that yet even thou i am a gf user.
Beautiful!! Cheers, mate!
Thanks and cheers mate!
Nice to see you happy with this style Gavo ;)!! I didn't brew mine yet coz not emptied kegs here LOL. But it"s coming soon. Great job mate and you made my mouth watered FFS :-))). Hope you guys are ok down there. Stay saved mate and cheers!
Cheers Kacer, hopefully brew another next week, I did a kolsch a couple of days ago, but no decoction for that, I nearly did but after a lot of research found most don't for Kolsch. Cheers! oh I did do a similar mash though 61,69,76.
Good stuff Gash... I haven't brew Kolsch for ages to be honest and I think only 2 infusion steps too plus mash out and no chill. Not bad beer actually. Ok mate keep up good work and I will empty another keg this weekend hopefully so will brew at least 2 batch size. Cheers mate and take care!!
Great info in this!!! Just started a brewing channel myself :)
subscribed!
great channel, you should brew up a 'Corona' clone given the current situation 😂
Cheers Lee. hmmmm lol
Hang on. I diddnt get the chance to look at that glass of beer! 😉
Wanna see it again? lol
Good on ya Gash! Cheers mate 🍻
Cheers Parko!
Great video, definitely going to try a decoction with the robobrew myself for a similar pilsner recipe. Looks great. Re: the tilt, are you not a little overly concerned about a system which is essentally analogue? I dont use the fancier equipment so correct me if im wrong, but i feel like the tilt is based on its physical 'tilt' within the fermenter, so at times of peak activity the variable movement or even being caught on a yeast raft may make it look like it's vastly more attenuated than intended. I understand (as an excel geek) wanting to clean up the data afterwards, but even your first graph without additional work does suggest that its doing what its meant to do. Anomalous data points should surely be expected in a system based on floating tube. Just my thoughts.
The tilt works surprisingly well for what it is, it actually tends to go the other way, it'll flat line or go up a touch during high krausen, and sometimes with a heavy dry hop, little nudge of the fermenter usually fixes it, if you're fermenter is of the size you can nudge of course. Great thoughts! Cheers James!
@@HomeBrewNetwork cheers! I'm sure I'll eat my words in a couple of years when I end up in the ispindel/tilt game - I can definitely see the appeal of checking how the brew is coming along while I'm meant to be busy at work :)
I tried both versions you did. Decoction is so much better. Much more complex. The recipe with Vienna etc. just tastes grassy (that's how I would describe it)
Good stuff, yep agreed the the decoction is better! Cheers MD
Looks great! I'm attempting my first lager now that I've completed my Fermerator. I have a question regarding pressure fermenting lagers. Most of the time when I see vids related to pressure fermenting lagers they're doing it to ferment at higher temperatures. Is this required when fermenting a lager under pressure, or can I still use the typical lager fermentation temps? Also, would I still be aiming for the 10-15 psi range?
Was it a floor malted pilsner or regular? At country brewer they only have joe white pilsner malt or bohemian floor malted pilsner malt and the floor malted stuff tasted way better and richer then the standard stuff. I personally liked the floor malted stuff better, i dont know if its less modified or not but it probably works better for the Czech style whereas the regular probably works better for the german style. Anyway i love a good pils and i might have a go at decoctoin myself.
This one was Weyermann Pilsner, the next bag I have is Weyermann Premium Pilsner, i don't think they are floor malted, looking forward to trying the premium though, its very light so I think a decoction will do it good. Cheers Jeff!
I got talked into brewing a fruit beer by my wife. Blueberry blonde ale. Do you have any videos with fruit, specifically the ferment and when to add? I could not find one.
No I very rarely use fruit, but if I did I would either soak in vodka or pasteurise by heating to 80ish for 15mins, and then either just add direct to primary near the end of ferment, or rack to another fermenter before ferment finishes and add there. Leave a week then continue as normal. Cheers!
Is there a vid of the brew day coming up? Great vid. Im pretty thirsty now.
The brew day is already up, ruclips.net/video/s_jbekw1EAo/видео.html Cheers!
@@HomeBrewNetwork I already started watching it. Memory like a siv. Lol.
Hey mate. Do you use both the bottom screens in the malt pipe? Also the deconcoction looks tops!
Nope, I don't use the fine screen. Cheers mate!