Author Topic: Kolbach of Weyermann Malts  (Read 324 times)

Online beersk

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Re: Kolbach of Weyermann Malts
« Reply #15 on: April 17, 2014, 09:15:51 AM »

Ah, that was a good thread.

So, would a Hochkurz step mash potentially ruin head retention? I do a rest in the mid 140s for 20-30 minutes, then step up to the mid to upper 150s for 30-45 minutes, then pull a thin decoction to mash out. Not a protein rest, but Keith mentioned step mashes as well.

The Hochkurz step mash at the bottom on Kai's page below has no Protein rest, and a longer dextrin rest. The long dextrin rest is said to aid mouthfeel and head retention.

Edit - the link.

http://braukaiser.com/wiki/index.php?title=Infusion_Mashing
I believe that is where I took it from as I usually do a longer alpha rest. It's really not a pain to do, like decoctions, so I'll likely keep doing this mash schedule for my lagers.
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Re: Kolbach of Weyermann Malts
« Reply #16 on: April 17, 2014, 09:25:24 AM »
It gets me a couple extra gravity points, but perhaps you're right. A 90 minute rest at 148-150 might be just as good?

That's my procedure.
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Re: Kolbach of Weyermann Malts
« Reply #17 on: April 17, 2014, 02:13:26 PM »
Correct me if I'm wrong. Don't some german breweries still malt their own? If so, perhaps THEY benefit from a protein rest with their malt?

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Re: Kolbach of Weyermann Malts
« Reply #18 on: April 17, 2014, 03:29:17 PM »
Correct me if I'm wrong. Don't some german breweries still malt their own? If so, perhaps THEY benefit from a protein rest with their malt?
I know that Spezial and Schlenkerla malt their barley. Other than that I don't know who would.

Anyone with more info?
« Last Edit: Today at 07:25:46 AM by hopfenundmalz »
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Offline Thirsty_Monk

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Re: Kolbach of Weyermann Malts
« Reply #19 on: April 17, 2014, 07:40:27 PM »
Pilsner Urquell used to have malting facility.  Not sure if still true after SAB acquisition.


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Offline blatz

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Re: Kolbach of Weyermann Malts
« Reply #20 on: Today at 06:32:40 AM »
I believe that is where I took it from as I usually do a longer alpha rest. It's really not a pain to do, like decoctions, so I'll likely keep doing this mash schedule for my lagers.
/quote]

I started doing the Hockhurz step for my lagers and while I've not done a side x side comparison versus a single infusion, i have liked the results so much and it is so easy (for me) to do, that I keep it as a standard practice for lagers. 

40min at 145/20 min at 158 for drier beers like pilsner
20min at 145/40 min at 158 for beers like dunkel and marzen

bear in mind, it takes me 20 min to ramp up, so i often strike in at the desired temp, and then begin the rise about 10 min before the end of the step.
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Re: Kolbach of Weyermann Malts
« Reply #21 on: Today at 06:44:09 AM »
Paulaner also has their own malting facility.

Thanks, Paul. That sounds like a solid practice. I will try the longer Beta sacc rest next time for a helles. I usually do 20-30 minutes at 144, infuse to 156-158 for 45 minutes.
« Last Edit: Today at 06:45:53 AM by beersk »
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