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Awsome malt IMO! I've used it several times with very good results. First time I gave it a 15 minute protein rest; last couple times I mashed in at 122* and gradually raised to beta. this gives a nice lacey head to the bottom of the glass. Dont be afraid to lager 4-6 weeks. Depending on your water hardness you might consider diluting with distilled.
Even with a triple decoction, they don't seem to recommend a protein rest with this malt:http://www.weyermann.de/downloads/pdf/Voigt_Poster_Trends%20in%20Brewing%20Ghent%202010.pdfAn average Kolbach Index of 38.4% is given, which isn't undermodified enough to require a protein rest.
Quote from: narvin on December 21, 2011, 03:55:56 pmEven with a triple decoction, they don't seem to recommend a protein rest with this malt:http://www.weyermann.de/downloads/pdf/Voigt_Poster_Trends%20in%20Brewing%20Ghent%202010.pdfAn average Kolbach Index of 38.4% is given, which isn't undermodified enough to require a protein rest.As a follow up, was looking at the mashing chapter in New Brewing Lager Beers and Noonan stated that anything over 37 does not require a protein rest. Thanks for the info, will make the day shorter.
Quote from: hopfenundmalz on December 24, 2011, 09:25:46 amQuote from: narvin on December 21, 2011, 03:55:56 pmEven with a triple decoction, they don't seem to recommend a protein rest with this malt:http://www.weyermann.de/downloads/pdf/Voigt_Poster_Trends%20in%20Brewing%20Ghent%202010.pdfAn average Kolbach Index of 38.4% is given, which isn't undermodified enough to require a protein rest.As a follow up, was looking at tshing chapter in New Brewing Lager Beers and Noonan stated that anything over 37 does not require a protein rest. Thanks for the info, will make the day shorter.Warming up an old thread: did you ever use that triple decoction schedule in the link higher up this thread, Jeff? And if so, what were the results? thanksred
Quote from: narvin on December 21, 2011, 03:55:56 pmEven with a triple decoction, they don't seem to recommend a protein rest with this malt:http://www.weyermann.de/downloads/pdf/Voigt_Poster_Trends%20in%20Brewing%20Ghent%202010.pdfAn average Kolbach Index of 38.4% is given, which isn't undermodified enough to require a protein rest.As a follow up, was looking at tshing chapter in New Brewing Lager Beers and Noonan stated that anything over 37 does not require a protein rest. Thanks for the info, will make the day shorter.