69 replies to this topic

[ThroatwobblerMangrove]

You probably could do a decent infusion if you wanted to. Since you want the protein rest in the high range and you're mashing low, you'd only need to raise the temperature 16-18°. If you start fairly thick, you can hit that no problem.

this came up in the other thread - how do I do my mash pH adjutments? normally I use palmer's spreadsheet. can I calculate it the same as I always do when I'm doing a single infusion mash?

[denny]

AFAIAC, the Holy Grail of alt is Zum Uerige. Here's the recipe, straight from the brewmaster himself..Water can be relatively hard with a high carbonate level. This is pretty much what my water is like. Malt is based on well modified pils, with a bit of caramel malt and a bit of "chocolate roasted wheat malt". Dunno exactly what that is. Mash schedule has rests at 125, 144, 158, and 169 (mashout). Boil time is 60-70 min. Mittelfruh, Perle, or Spalt are the preferred hops. Aroma hop addition is about 25% of the total hop amount. Add aroma hops no earlier than 20 min. before flameout. OG is 1.044-1.052. Primary between 59-68F. Secondary at 50F. Then condition at 32F for 14 days. FG should be 1.008-1.014. 4.3-5.5% ABV Here's the recipe he gives for 5 gal. ....5.9 lb. Pils malt.15 lb. Caramel malt (e.g. Weyermann Caramunich)1.34 oz. Chocolate Roasted malt (e.g. weyermann Carafa Spezial Type 1).7 oz. Hallertau Mittlefruh - 6.5% - 60 min..46 oz. Perele - 7.5% - 60 min.1.11 oz. Spalt - 5% - 20 min.

[ThroatwobblerMangrove]

AFAIAC, the Holy Grail of alt is Zum Uerige. Here's the recipe, straight from the brewmaster himself.. Water can be relatively hard with a high carbonate level. This is pretty much what my water is like. Malt is based on well modified pils, with a bit of caramel malt and a bit of "chocolate roasted wheat malt". Dunno exactly what that is. Mash schedule has rests at 125, 144, 158, and 169 (mashout). Boil time is 60-70 min. Mittelfruh, Perle, or Spalt are the preferred hops. Aroma hop addition is about 25% of the total hop amount. Add aroma hops no earlier than 20 min. before flameout. OG is 1.044-1.052. Primary between 59-68F. Secondary at 50F. Then condition at 32F for 14 days. FG should be 1.008-1.014. 4.3-5.5% ABV Here's the recipe he gives for 5 gal. .... 5.9 lb. Pils malt .15 lb. Caramel malt (e.g. Weyermann Caramunich) 1.34 oz. Chocolate Roasted malt (e.g. weyermann Carafa Spezial Type 1) .7 oz. Hallertau Mittlefruh - 6.5% - 60 min. .46 oz. Perele - 7.5% - 60 min. 1.11 oz. Spalt - 5% - 20 min.

denny - how do you acheive all of those temp rests with your cheap-n-easy batch sparging cooler? ETA: my AG setup is essentially based on yours. pretty weird to think how many people you've probably influenced directly or indirectly!

[MtnBrewer]

this came up in the other thread - how do I do my mash pH adjutments? normally I use palmer's spreadsheet. can I calculate it the same as I always do when I'm doing a single infusion mash?

I think so. I rarely need to adjust pH but when I do I use a meter. Since this is an amber beer, it should work with a wide range of water types.

[ThroatwobblerMangrove]

you know I really wish I had the time to crank out 3-4 of these recipes just to see how they all compare.

[ChicagoWaterGuy]

AFAIAC, the Holy Grail of alt is Zum Uerige. Here's the recipe, straight from the brewmaster himself.. Water can be relatively hard with a high carbonate level. This is pretty much what my water is like. Malt is based on well modified pils, with a bit of caramel malt and a bit of "chocolate roasted wheat malt". Dunno exactly what that is. Mash schedule has rests at 125, 144, 158, and 169 (mashout). Boil time is 60-70 min. Mittelfruh, Perle, or Spalt are the preferred hops. Aroma hop addition is about 25% of the total hop amount. Add aroma hops no earlier than 20 min. before flameout. OG is 1.044-1.052. Primary between 59-68F. Secondary at 50F. Then condition at 32F for 14 days. FG should be 1.008-1.014. 4.3-5.5% ABV Here's the recipe he gives for 5 gal. .... 5.9 lb. Pils malt .15 lb. Caramel malt (e.g. Weyermann Caramunich) 1.34 oz. Chocolate Roasted malt (e.g. weyermann Carafa Spezial Type 1) .7 oz. Hallertau Mittlefruh - 6.5% - 60 min. .46 oz. Perele - 7.5% - 60 min. 1.11 oz. Spalt - 5% - 20 min.

Which caramunich would you think, I, II, III?

[denny]

denny - how do you acheive all of those temp rests with your cheap-n-easy batch sparging cooler? ETA: my AG setup is essentially based on yours. pretty weird to think how many people you've probably influenced directly or indirectly!

Start with a very thick mash (1 qt./lb.) then stir in boiling water until you hit each step. Truthfully, I skip the 125. I'd go with CaraMunich II or III.

[ThroatwobblerMangrove]

Start with a very thick mash (1 qt./lb.) then stir in boiling water until you hit each step. Truthfully, I skip the 125. I'd go with CaraMunich II or III.

no kidding! I wouldn't have thought you'd be able to add enough water to hit all of those. I know your thoughts on decoction mashing, what do you think about doing multiple temperature rests?

[denny]

no kidding! I wouldn't have thought you'd be able to add enough water to hit all of those. I know your thoughts on decoction mashing, what do you think about doing multiple temperature rests?

About the same I think of decoction! I still do several step mashes a year to see if I can convince myself they make a worthwhile difference. So far, I haven't been able to do that! I usually just do a 148F 90 min. mash for that beer (and sometimes a mashout) and call it good.

[ThroatwobblerMangrove]

About the same I think of decoction! I still do several step mashes a year to see if I can convince myself they make a worthwhile difference. So far, I haven't been able to do that! I usually just do a 148F 90 min. mash for that beer (and sometimes a mashout) and call it good.

Hmmm - maybe I'll do the same then. I'm all for keeping things simple.