Author Topic: Decoction sacc. temp for Oktoberfest.  (Read 911 times)

Offline Pi

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Decoction sacc. temp for Oktoberfest.
« on: August 15, 2014, 07:34:44 PM »
2 Questions actually. Im using Weyermann malts 75% Munich2 and 25% Vienna. Doing an acid rest to dial in mash PH.
1) Is a protein rest desirable for these malts and style or can I skip? and
2) what should my saccrification temp be for an Oktoberfest?
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Offline morticaixavier

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Re: Decoction sacc. temp for Oktoberfest.
« Reply #1 on: August 15, 2014, 07:36:48 PM »
you don't need a protein rest.

I do a 30 minute rest at 148 and a 45 minute rest at 155. don't know if I need to but the first one I brewed ended up that way and it worked so I kept it. probably a 155 rest would be fine.
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Offline denny

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Re: Decoction sacc. temp for Oktoberfest.
« Reply #2 on: August 15, 2014, 07:42:15 PM »
I do 151 for 60 min.
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Offline majorvices

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Re: Decoction sacc. temp for Oktoberfest.
« Reply #3 on: August 15, 2014, 08:28:14 PM »
I do 151 for 60 min.

I do 150 for 61 minutes.

Offline denny

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Re: Decoction sacc. temp for Oktoberfest.
« Reply #4 on: August 15, 2014, 08:41:34 PM »
Life begins at 60.....1.060, that is!

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Offline Thirsty_Monk

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Re: Decoction sacc. temp for Oktoberfest.
« Reply #5 on: August 15, 2014, 11:11:17 PM »
Na Zdravie

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Offline Pi

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Re: Decoction sacc. temp for Oktoberfest.
« Reply #6 on: August 17, 2014, 11:57:33 AM »
Really that low? I was thinking around 155-6 45 minutes. doesnt a higher temp favor maltiness?
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Offline ajk

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Re: Decoction sacc. temp for Oktoberfest.
« Reply #7 on: August 17, 2014, 12:50:22 PM »
I'd say a higher temperature favors body and sweetness, but not maltiness. A Märzen should be malty but fairly dry so you can easily drink a whole liter. :-)

Offline majorvices

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Re: Decoction sacc. temp for Oktoberfest.
« Reply #8 on: August 17, 2014, 01:04:44 PM »
You will want the beer to be dry so that it is quaffable. Don't mash too high, it will be plenty malty. You also might want to add a small percentage of pilsner malt for the extra enzymes since Munich is on the low side.

Offline Pi

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Re: Decoction sacc. temp for Oktoberfest.
« Reply #9 on: August 17, 2014, 04:40:35 PM »
Aww snap, Ran into time constraint an ended up infusion hashing at 156. used RO with some Calcium chloride. ended up with a mash PH of 5.2. and preboil gravity 1.069. should i keep adding water to my boil, or dilute when done?
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Offline denny

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Re: Decoction sacc. temp for Oktoberfest.
« Reply #10 on: August 17, 2014, 05:17:01 PM »
Really that low? I was thinking around 155-6 45 minutes. doesnt a higher temp favor maltiness?

Body maybe, but not necessarily maltiness.  That comes from your recipe.
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Offline denny

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Re: Decoction sacc. temp for Oktoberfest.
« Reply #11 on: August 17, 2014, 05:17:48 PM »
should i keep adding water to my boil, or dilute when done?

Either way is fine.
Life begins at 60.....1.060, that is!

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