DECOCTION MASHING - Brew the perfect Pilsner - Electric brewing - Brewzilla Grainfather Robobrew Ace
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- Опубликовано: 13 фев 2020
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Excellent vlog, very interesting 👍
Thanks for the video! I will definitely be taking a stab at a decoction mash for my upcoming bohemian pilsner
Wow. This is like the second time I saw a decoc video on youtube. Big respect. And a big like!
Cheers and thanks for watching!
Nice explanation of decoction mash. I've not seen too many videos about this. Smooth brew day from the looks of it. Cheers!
Surprisingly smooth! Good luck in your experiments! I wish I lived closer. Cheers mate
Nice work. Back in the day we used to pull 1 quart of thick wort for every # of grain used in the recipe.
Very cool loved it one of you top brewing vids for sure. You put out some bloody great content gash slug. I recently copied your pilsner Urkel recipie and used that s189 yeast all but one fermented at 15 though ramped up early under pressure a very malty brew.
Can't wait to see how this one turns out. Cheers
Awesome video. I actually didn't know they came apart, and generally just used to hope the CIP would get it done. Eventually the CIP would fail and I would have to replace them.
Thanks a lot. In these corona days, we all try to learn extra informaion to het more experience. Cheers from Turkiye
Hey Gash, love the background metal
Cheers Matt, thanks for watching
Nice work, I enjoyed seeing someone do a decoction on video. That boil though, wow. I would descibe it as "violent". Haha.
Did my first decoction in my robobrew same day you uploaded this! Serendipitous. Im a strong believer in the decoction method. Learnt a lot about it at uni. Definitely supported by the science! Thanks for uploading. There aren't enough decoction videos out there!
Thats awesome, hope everything went smoothly mate, let me know how it turns out, cheers!
Ohhhhhhhhh...Thank you so much for this clip. ❤❤❤❤❤
Thanks for watching, cheers!
Love your videos Gash. you helped me alot to start all grain brewery and get the confidence. only thing i struggle is with my readings. my Refractometer and hydrometer gives me different reading. Hydrometer is always up by 2 points and yes i do calibrate refractometer with distilled water everytime.
by default, refractometers are built for simpler sugar readings (such as glucose, frutose), not maltose or maltotriose, which are more numerous in beer. because of that, your refractometer readings will always be a little off from densimeter readings, which measure the true density (kg/L). after calibrating both for pure water, you can read both for the same wort and get a constant (around 1.02 to 1.06) to multiply every refractometer reading and correct it.
That stuff is so much clearer than mine ever is.
huge fan of your videos, best info around for me
Thanks mate, Cheers!
Great video! Thanks for sharing and cheers 🍻🇨🇦
Thanks for watching, cheers!
Decoction Mash! O Will try! It's New for me.
Love your Decoction video mate! Don't see that much these days..
great stuff.
im definitely gotta try this some how with the brauemister.
Cheers Cam!
Good Vibes! Good Brews!
Cheers mate!
Great video on the entire process! But could you describe the effects on the grain FLAVOR more? And can you compare the effects of a mostly base malt beer vs one with a notably greater amount of specialty malts? Does the process effect them equally? Does it have a greater effect on one or the other? I've heard that a significant difference between Oktoberfests and festbiers is that festbiers use decoction. I pick up a greater "spice" flavor from festbiers, in the direction of some portion of rye.
Thanks for the video. I wasn't sure how much liquid to pull with the grain. Your video was helpful.
Glad it was helpful! Less water is traditional but hard, more water makes things easier and still makes a difference. Cheers!
Great video 👍🏻👍🏻
Thanks for watching Tom, cheers!
New subscriber, thanks for sharing knowledge!
Awesome, thank you! Cheers!
man this no chill + cubes with the air pressed out seems to be the way to go, I can just toss em in the fermenter and pitch yeast in the morning with the oxygen wand for aeration.
Great video.
Thanks for watching Matt, Cheers!
Be interesting to do a back to back taste test decoction versus adding melanoidan malt ?
Mate you’ve more patience than me! Hope it tastes awesome. All the times I’ve guarded against going over 80 deg with my sparge water.....another brewing ‘rule’ bites the pillow!!
I fully expected it to be painful but it went smoothly, I guess it was kind of fun, the fun may wear off doing a triple decoction though hahaha Cheers!
Nice one! Need to try this recipe. Perhaps without the decoction though... Nice ferment!!! Cheers
Do eeeettttt you know you want too, 5 decoction steps :)
@@HomeBrewNetwork I've taken some of the wort out post mash, boiled it down to get more colour and depth out of the malt. Would that be the same or do you need to boil some of the grain?
@@StassBrewing It probably does bring some of the qualities but for decoction and the apparent further extraction of starches etc it really needs to be mostly grain, also the idea is to leave the active enzymes behind in the liquid while boiling the grains. I mean with grains these days theres probably plenty of enzymes anyway.
what shud be the target boil ph?.......nice work uploading a vid on the legendary decoc mash, are'nt many around.........cheers.....
Hi Gash, love the content in your videos it's been extremely helpful getting started brewing. I will have to grab some merch soon to support your brand. A question about your boil additions PPP and yeast nutrient. What is the PPP, and would you recommend to yeast nutrient if you are only pitching dry yeast, would this be needed if you do a starter with DME. Thanks again for the great content!!
Glad to hear it! Yeast nutrient, its one of those things, nice fresh grain and yeast and you probably dont need it at all, but it never hurts to use it, a pinch is good for a starter. PVPP is just another clearing agent, some use it after ferment but it can help in the boil too, for clearing and reducing astringency just to name a few. When you see commercial clearing agents umm like shit cant think of their names, but most are a mixture of pvpp (polyclar) and Whirlfloc, so if I have both on hand I just put a bit of both in. Cheers!
sometimes I am re-watching your videos for the music :)
Glad to hear that hahaha Cheers mate!
Hi, another great video. Learning loads. How long can you leave the wort in your sealed tub before you ferment? Cheers
If you do it right, which is very easy, months, I know people that have left them 6 months or more. Cheers!
Btw ... No chill rules ... I saw it first in one of your videos .. since then I only do no chill in winter .. I always hope for cold nights .. put it outside to cool overnight and pitch yeast the other day .. it coldcrashes over night and so the ugly turub leftovers do not go into the fermenter .. thanks for showing me this method some time ago
It sure makes brew day easier! Cheers
Welcome to the club ... I love decoction... Doing all my beers with at least a single decoction ... IPLs woth only munich or vienna and decoction work out fine for me ... Just do a longer boiling of the thick mash e.g. 25 mins to get more flavours from the malt... Protein rest is very useful imho too since proteins seperate better later... still waiting for my triple decoction pilsner to finish ... Right from the fermenter it was quite malty with pilsner malt only... Looking forward to see what you think about your real pilsener ;)
hahaha was much easier on the induction plate than I thought, will do again for sure. Cheers Michael!
@@HomeBrewNetwork finally tasted the triple dekoktion pilsener ... Turned out great .. did a side by side tasting with pilsener urquell ... Color almost the same ... Taste compareable ... So the triple dekoktion payed off .. hope you will also try it out with pilsener malt only and saazer hops ... Cooking the water and adding lots of destilled water worked great gor me ... Next time i will get te water from the mühlviertel which has a similar waterprofile like pilsen ... Planning to visit pilsen and the brewery since it it not far away from my location
@@geekUGH2 Yep a triple decoc is on the list for sure, thanks for the update! Cheers
Great video yet again Gash, do you think fermenting under pressure would have any impact on the tilt read out? Looking forward to the tasting vid mate
I dont think it does surprisingly, it didnt seem to for me, and I did do some research and people dont seem to have any issues. Cheers!
You did that already Gavo :))... I'm gonna brew it soon with 3x Decoction steps..just bit lazy atm coz it will take all day, and I will explain all temp stages in every single decoc step (in Aussie LOL) it's important. Great job and I'm happy to have another friend to try decoction brewing as the old brewing culture. I got some rough recipe on BS but don't want to go public yet before I taste it. Good stuff! Cheers mate!
Awesome cant wait mate! Cheers
You're right though, but a mash step video is a whole other video to itself, this video was long enough, I didnt really talk about the temp steps because they were both in the mash range, so just a low and high. I also kind of think that the decoction step and the fact its a modern modified malt that doing a rest for head retention or enzymes or further starch extraction isnt really needed. Dont get me wrong one day I'll do a 3 step just for "fun" and tradition hahaha
@@HomeBrewNetwork All good I got it Gavo, there is not time to go through all stages :). These days malts are well modified like you said. Even those Pilsner malts from Joe White or Weyermann (not Bohemian floor malted grain) are able to go with multi step infusion but that Bohemian 2nd row is a bastard for sugar efficiency coz it's been killned or malted on very low temp and can make up high level of DMS due boilng and chilling. Decoction is old school brewing stuff and probably still for this Czech Pilsner malt the best procedure. But not necessarily if chilling will go fast from 100C below 80C fast. Remember I told you that 3x decoction is going to be a challenge HEHEHEHE.. but good fun for sure :-D. I will have to modify my cooling system coz of that mentioned DMS and will do triple decoct. too soon. You have done good job mate, cheers!
@@kacerhomebeerbrewing Yep i really wanted to chill it, but just couldnt happen.. I read something once, it was a study somewhere and it said that the DMS which of course was a problem in unmodified malts. was possibly due to something in the soil or environment in Europe as the malts grown there had much higher precursors for DMS ummm what are they called, cant remember SMS or something.. and most malts grown anywhere else didnt have the same high amounts. Was just a study and a theory.
@@HomeBrewNetwork OK Gav, that precursor you probably mean is SMM (S methyl...something) you're right and happening due malting actually during germination step. Not sure if it came from sort of soil but Pilsner Malt generally is malted with low temperature at the edge of kilning which is done only in Czech Pilsner Urquell Malt (Hvozdeni) these days. You have used Weyermann Premium Pilsner which has better modification than the Bohemian (Czech) floor malted barley and actually this sort of malting process is done by warmer air and not really kilning (baking). The Weyermann's making this Malt too exactly as per PU Brewery or Malting and that's the reason to do 90 minutes boiling and fast chilling not to increase DMS between 100C - 80C critical temp. You should be ok with Pilsner you used. That Czech Pilsner malt is basically lighter thanks to this crazy malting procedure than Joe W. Pilsner or Weyer. Premium Pilsner and has to be brewed with decoction steps otherwise the results would be horrible. I brewed most of the time Joe White's export pilsner with infusion steps as per my recipe and no drama at all. Weyermann premium is the same with no drama but we have to be aware with the Bohemian Malt. I got bag here and don't trust my chilling system to be enough fast so will have to make more immersion coils into the boil after hop addition. The rest of the other Malts like Munich, Vienna, Maris Otter, Pale ale etc been kilned and better modified and DMS is not that big issue. Are you with me so far Gavo? We can have a chat about that on what ever messenger if you like. I don't want to scare your subscribers with those deeper details :-D :-D. Cheers bro!
just wondering would you extract tannins? also I bought one of those induction cookers to brew with they are great
You would think so, but it doesnt, not enough to notice it anyway, nothing bad. Cheers!
It's said the sugars hold in tannins
which is why correct sparge water is important.
Nice vi.I been having trouble with head retention! Ok from barrel but no head from bottled beer. Tastes great though! Very strong,headless! Only 2 weeks in bottle. Any ideas? Thanks
I'd give it more time in the bottles, are you using enough carbing sugars? Also you mat find they serve better if you can have them in the fridge for a couple days before drinking. Cheers!
@@HomeBrewNetwork Thanks. I probably need no leave them longer in bottle. It's not easy lol.
Howdy Mate,
Are the salts you’re adding to the boil those which your brewing software says to add to the sparge? Love your work, cheers!
Yes, but you'll usually find an option to add them to sparge or boil. The reason is I have a large HLT and getting the last few litres out isnt easy, so I overfill what I need. If i treat that water the left overs cant be used for another beer, or if I did would make calculations a pain. Just much easier to add yo the boil. Cheers!
The signature beer that is yet to be named; do you have a brew vid for it or a recipe? Thanks for all the videos!
I will have shortly, cheers mate!
Question: Why so low on the starting pH??
I'll definitely give this a run BUT what's up with that hazy IPA, did you have a vid/recipe for that? ;)
I will get to that! Cheers!
Do you leave the rest of the mash recirculating and holding 61 degrees while the decoction is boiling?
Yes, what I would do next time is about 5mins before I'd add the decoction back, i'd have just the 500w element on, turn recirc off and set the brewzilla/robobrew to the next step mash temp 68-69 so then when I mix in the decoction and start the pump the wort in the bottom being pumped up is the right temp. Cheers!
I love the recirc arm mod for the brewzilla. Can you outline which parts are needed as I got confused on the KL site.
The ends of the tube are 1/2" so they will fit whatever 1/2" male fitting you throw at it, the most important bit is this, this will connect to your pipe on the side www.kegland.com.au/ss-camlock-type-f-male-x-1-2inch-bsp-male.html?cmid=U1VxL0FMYmxTRzA9&afid=NHRQa2ViaTBnT0k9&ats=V2dpVFFYTmszWDA9
And you could put just this on the other end, it really depends what you want www.kegland.com.au/13mm-hosebarb-1-2-inch-male-bsp.html?cmid=U1VxL0FMYmxTRzA9&afid=NHRQa2ViaTBnT0k9&ats=V2dpVFFYTmszWDA9
Awesome. Thanks mate. Love the vids!!!
@@chewy_beef5143 Thanks very much Roel, Cheers!
Hi mate, simple question, why aren't you recirculating the remaining wort when you're boiling it in the pot? Or doesn't it need it?
It just doesn't need it, its still being kept warm, and having the pump going is just another thing that could possibly go wrong, especially since you've messed the grain to water ratio, you might run dry or whatever. If you want to keep it going sure you can!
1 teaspun of yeast nutrient??? servomices?
Nice one Gash. I don't understand why you wanted a low pH for this? I kind of get how the decoc works but still a bit vague. Cheers mate.
Low ph for euro pilsners is common, 4.7pH. Just helps give it a traditional taste. Cheers
@@HomeBrewNetwork wow never knew that always learning cheers for that.
@@HomeBrewNetwork Gash,
I was under the impression that 5.2 was low for Pilsner mash. 4.7 seems a bit agressive. How is your attenuation with these starting pH levels?
@@tomekwiraszka7312 It was a bit of an experiment after talking to some brewers at my LHBS I suspect I may of lost some efficiency, it would be typical too, but its very hard to judge how much since it was a decoction mash, and I didn't have a basic control batch to compare too. Attenuation went as expected again hard to judge because of the decoction but everything fermented fine. A more typical approach would be keep mash at 5.2 and then adjust in the boil or even fermenter if you wanted it lower. Lagers are typically low in pH for a nice dry body where as for stouts and NEIPAs where you want body and the all new "pillowyness" a higher pH will work much better. pillowyness lol I had heard people say that lol
Need to be careful with adjusting pH. It's a logarithmic scale, similar to the Scales used to measure earthquake strength (Richter scale). So the difference in acidity level between a solution of pH 5 and pH 6 is 10 times higher. So there is a significant difference in acidity when adjusting pH from say 5.0 to 4.9 - the difference is about 25%. The pH level simply tells us what the hydrogen ion concentration or activity is which gives us an idea of acidity or alkalinity of the solution.
I may try this decoction mashing technique - sounds like a worthwhile additional step to incorporate on Brew Day, if certain end results in the final beer are required.
Cheers
Agreed! Cheers and thanks for watching!
is there a tasting video? I'm tempted to replicate your technique but did it result in beer worthy of the extra time and effort?
There is a tasting somewhere on my channel, I'm on holidays and just on my phone, no time to find it. My latest video goes over some facts again. Cheers ruclips.net/video/bxbKAvJKeVg/видео.html
Another great video!
Where did you get that re circulation arm! I want one!
can i ask where you get your bags from?
I use grain bags, or if I cant find my grain bags I use paint strainer bags. Grain bags I get from any home brew shop, kegland, Grain and grape etc.. Paint strainer bags from Bunnings hardware. Cheers!
How are you using Lager yeast at 17c. that doesnt make sense. do you mean to say you were using ale yeast?
not at all!This was fermented at 13c which is the middle of this lager yeasts range (12c-15c) It was pitched slightly warm as is recommened and I raised it at the end for the diacetyl rest and to finish off. I could of pushed temps since it was under pressure but I didn't... Its a true bottom fermenting lager yeast. Not all lagers need to brewed at 9c or whatever... Cheers! fermentis.com/en/fermentation-solutions/you-create-beer/saflager-s-189/
What efficiency do you have with brewzilla?
mash typically 80-82 sometimes more, Brewhouse about 76. but to be really honest its no way to judge a system. Wanna talk, let me know, Cheers!
and you'll get way more eff in a single vessel system than a 3v usually.
Thanks Gash if we are not patrons we don’t get to see all...mmmmm
15mins of me stirring a pot isnt very exciting. well about 20mins adding the time to boil. The channel needs the patreon support to continue, otherwise its just not worth my time, I love it, but my family needs to survive and to do that we need money.. Running a youtube channel like this takes many days a week, couple of days of filming, at least another day of editing each week, usually more, I'm not on the pension or dole. I'm just a stay at home Dad mate. Cheers!
To be honest you're the only person that has asked for it or about it.
So its no where but on my hard drive at the moment
Hello from Russia! What kind of Thermometer you used in this video?
He used digital folding thermometer.
Why such a low mash pH?
a low mash ph is usual for a traditional pilsner, its just a another step to a more authentic German/euro pils. Cheers!
@@HomeBrewNetwork My understanding of the German approach was relatively mid-high end of the mash pH scale 5.3-5.4-5.5 (to optimise enzymes / fermentability etc) and then subsequent kettle corrections for the boil are made using sour wort (sauergut). Czech Pils might be a different matter - given Urquell favour a high finishing gravity 1.015-ish, residual diacetyl etc.
I was advised years ago about dropping pH, and I'd forgot, after my pilsner unreal video I was at my local HB shop they said they do theirs in high 4s and I was messaged numerous times through youtube by traditional brewers that it should be under 5 close to 4.7. So I tried it on this one. Always tons of different ideas and suggestions from all over world, Cheers!
Earth Kveik.
I'm a little confused, but Cheers Dave! hahaha
Some sexy legs you have. Cheers mate. Great video and it has given me inspiration to do a decoction Pilsner.
Get on it :) Cheers mate!
ABBA