You can't go wrong with Amarillo and Cascade for flavor IMO.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
It was not aged very long and that brings up a good point. I did not lager it properly with it being held @ 38 for 2 weeks after primary.... lets just say the last time I made one it was missing that malty component that I taste in German Dunkels. ...
How old was the beer when you tasted it?
I have found that a significant part of that deep "malty" flavor we get from doppelbocks and other dark beers has more to do with age than mashing.
I realize that it'll be hard for me to tell the difference without a side by side tasting. I haven't made one for over a year. Maybe I'm a glutton for punishment , but at least I'll be able to check a decoction mash off my brewer's list.I'm using 8.5 lbs Munich, .125 lb Carafa III, and Wyeast 2206. I really want to experience a decoction mash and maybe I should ease into it with a single decoction. I need to try things for myself to see if they are worth while.
FWIW, the experiment I did found that a single decoction had little to no affect on beer flavor.
When I do those rests I usually do them for the amount of time it takes to do the decoction, which usually works out to somewhere between 45 minutes and an hour. I also tend to do my rest temps at 131, 148 and 162 then mash out at 170 on the hochkurz double decoction.This makes sense. I forgot that it'll take a while getting the decoction up to temp. Thanks everyone and I will report back later with my results and/or errors.
This sounds good to me. One more thing, how long do I rest the main mash @144 and 158?This is why I don't care to ever go to an automated system where all the work is done for me. That isn't brewing, to me. Sure, sometimes I'm tired and just want to be done with it. But the end result is the most satisfying part. Hochkurz decoction is pretty simple. I think it's been mentioned. Just do a rest at 144F or so for a bit, pull decoction, briefly rest at 155, boil for a bit, add back, to get to 158 or so, rest for a bit, then pull thin (liquid only) decoction, bring to boil and add back to get to mash out. Sparge and you're done. It takes a while, but it doesn't have to be difficult, just can get tedious.I'm using 8.5 lbs Munich, .125 lb Carafa III, and Wyeast 2206. I really want to experience a decoction mash and maybe I should ease into it with a single decoction. I need to try things for myself to see if they are worth while.
I heard Kai say one time that if we didn't like the process of brewing, we would just go buy beer in the store and forget the hassle of homebrewing. I agree completely. So if you are really into brewing German Lagers with authentic brewing practices, decoction mashing will surely appeal to you.
Kai did say that color contribution, even to a triple decoction, is very minimal, thus arguable.
Sounds like possibly oxidation to me. I'm not exactly sure about the science but seems like I remember reading somewhere that oxidation can cause solventy notes, especially when coupled with higher fermentation temps. But empirical evidence suggest to me that oxidation alone can cause this, even with low fermentation temps. I've seen this happen in some of my beers as well, especially in IPA's. I also wonder if the hop compounds can become oxidized and cause the flavor you speak of.I was thinking along these same lines. Last year about this same time I had an IPA get oxidized (I think), I forgot to purge the keg and I dry hopped in a secondary without purging the carboy. That one turned out to be a very harsh bitterness after a few weeks in the keg. So I was thinking if the hops (Columbus, Amarillo, Cascade) could also contribute to this flavor. I also dry hopped with Columbus and Cenntennial.