Jeff Smith スミス
Brewfather tells me that this brew hit 97.5% mash efficiency. That is one side effect of this triple decoction. Get a lot out of the grain this way.
24 hours after pitching the yeast (WY2278) from a two stage starter. Woke up the yeast slurry with a DME wort, chilled and decanted, then in chilled wort from this brew while the main wort chilled to 4°C. Oxygenated the wort and then poured in the starter. Let the temp free rise to 9°C. Saw the surface temp with the Tilt rise to around 12° and then the drop to <9° as it all started to get going.
This is the least lager lag I’ve ever had.
stojg@stojg this recipe, evidently from some historic Pilsner Urquell recipe, actually does a step mash with each decoction (55°, 62°, 73° and then boil). The boil is 20 minutes. Of course each decoction drops the lowest temp and you end up doing 73 and boil in the third.
I don’t know if this makes so much of a difference but I keep doing it. I could just do a typical decoction of boil to get to 55° for the protein rest, boil and then beta rest, etc.
@sumisu3 nice! sometimes the journey is a large part of making something. But yeah, with today’s “stronger” grain, better temperature control and any yeast we want, certain old methods doesn’t make sense without context.
@stojg Sunday I’m brewing a Polotmavé (half dark Czech lager - kind of like a Vienna but a bit darker than those usually run).
Single decoction only. It’ll be an easy day.
Brudi Bräu@sumisu3 Gut Sud! 🍻