If you are going to mash at all for this recipe, I strongly encourage you to try it as a decoction, if only for the lovely color you can produce by boiling the mash.Įxtract brewers who can’t even partial mash, don’t worry an additional pound of amber dry malt extract will give you enough body and fermentables to make this work. If you have a better all-grain Vienna recipe, go with it. I know it is not quite a usual triple decoction, but it seems to work for this recipe. (Otherwise, maintain at 50 ☏/10 ☌ for two to thee weeks.) Prime with corn sugar and bottle.Įxperienced decoction mashers will probably laugh at this primitive partial-decoction-mash recipe. Rack to secondary and, if possible, place in a cold place (40 ☏/4 ☌ or below) for three more weeks. Seal and ferment for one day at 65 ☏ (18 ☌), then place in a cooler set between 50 to 55 ☏ (10 to 13 ☌) for a week. At 75 ☏ (24 ☌) pitch dry lager yeast or a liquid culture. Steep at least 15 minutes, then chill fully and top off to 5.25 gals. Remove from heat and chill the wort down to 180 ☏ (82 ☌) add coffee beans and cinnamon stick. Add Hallertauer and Spalt pellets, boil 20 minutes. To this runoff (about 3 gals./11 L) add the liquid malt extract and bring to a boil. Hold here for 40 minutes, then lauter and sparge with 2 gals. Boil this 15 minutes, add it back to the mash tun, raising the whole to about 152 ☏ (67 ☌). Hold another 30 minutes, then remove 3 qts. This should raise the whole mash to 137 ☏ (58 ☌) or so. (2.9 L) of the mash and boil it 15 minutes. (5.7 L) of water to 132 ☏ (56 ☌), crack and mix in malts and malted wheat. Saflager S-23 or Lallemand Diamond lager or Wyeast 2308 (Munich Lager) yeast (57 g) coarsely cracked (not ground) light-roast coffee beans (2.3 kg) unhopped amber liquid malt extractħ.2 AAU Perle hop pellets (60 min.) (1 oz./28 g at 7.2% alpha acids)Ģ AAU Hallertauer hop pellets (20 min.) (0.5 oz./14 g at 4% alpha acids)ġ.75 AAU Spalt pellets (20 min.) (0.5 oz./14 g at 3.5% alpha acids)Ģ oz.
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