Standing over my temperature controlled chest freezer, looking down at my 2 kegs of fully carbonated Bohemian Pilsner, is a very pleasant sight indeed. I used the exact same recipe and maintained the same fermentation schedule for both a single infusion and a decoction version to see what differences could be had. (See original post: Pilsner Urquell: Decoction mash or Single Infusion?) It’s been a long time in the making. Two separate brew days, with the decoction taking me a whopping 11.5 hours (!), 14 days in primary, and another 40 days of lagering. The fact that it is ready to bottle this week, lines up perfectly with us being at the height of summer.
So was it worth it?
Posted in Brew Reviews, Breweries, Brewing, How To, Recipes
Tagged all grain, beer, bohemia, bohemian pilsner, decoction, fermenting, homebrew, how to, lager, malt, pilsner, plzen, recipes, single infusion, temperature controller
It’s been scorching here in Toronto this summer, with temperatures reaching as high as 42°C/108°F in the shade one day! As a result, the Belgian Style Witbier I brewed a few weeks back is finding a very happy home in my pint glass. Don’t get me wrong, the heat is great, my garden is loving it and growing like crazy. Downside is, our central air conditioner is broken, and hot, uncomfortable nights don’t always make for restful sleeping. No A/C also means my Belgian Witbier was fermenting in the 73-75°F range, with it hitting 77°F one day!
Belgian yeast strains can usually handle, if not enjoy, higher fermentation temperatures. Stan Hieronymus describes many fermentation schedules for wheat beers in his book, “Brewing with Wheat” being in the 73°F range, so I was hopeful that things would still work out.
Man, did they really work out.
The White Labs – Belgian Wit (#WLP-400) yeast I used in this beer is rocking the classic fragrance that is such a signature in Belgian witbiers. Unlike some German wheat beers that can be heavy on the banana or clove, it’s very balanced. Primary fermentation was quite slow, taking a full 2 weeks for the krausen to finally drop. I did some research on White Labs’ site after noticing that it was taking its time, and many others noted the same thing. The consensus was to just sit tight and be patient, as it would be worth the wait. Worth the wait it was. Continue reading
Posted in Books, Brew Reviews, Brewing, How To, Recipes
Tagged Adjunct mash, ale, all grain, beer, Blegian Beer, decoction, fermenting, homebrew, recipes, step mash, White Labs, Witbier
By not brewing this beer when I first posted my original article, I think I psyched myself out on the whole ‘decoction’ thing. “Single Decoction“, “Double Decoction“, “Enhanced Double Decoction“,”Hochkurz Decoction“, “Triple Decoction“, ahh!!! What have I got myself into!!
When I finally got up the courage and picked a weekend for this experiment, I had to watch and re-watch some videos on decoction mashing. Braukaiser’s video, which I had mentioned in my original post, was one I referred to a lot. I also came across a really good video on Brewing TV: Episode 34 – “Decoction Day”. In this video, Michael Dawson shows us how to do a double decoction on a Munich Dunkel. He was quite entertaining and demonstrated the steps wonderfully and clearly. So off I was to start boiling away!
Which decoction schedule did I decide to use? I decided to go with the Enhanced Double Decoction. This schedule pulls a large enough decoction from the acid rest to be able to hit the protein rest with part of the decoction, and with the remaining portion, you reach the saccrification rest. On the one side, I thought a single decoction would fail to bring out enough of the decoction character. On the other side, a traditional triple decoction really isn’t needed with today’s well modified malts, and the lengthy protein rest can actually be detrimental to head formation and mouth feel due to excessive protein breakdown. (See footnote at bottom) I modified the temperature steps slightly to hit those specified by the brewer from Pilsner Urquell in the Brewing Techniques article: The History and Brewing Methods of Pilsner Urquell. Continue reading
Posted in Brew Reviews, Breweries, How To, Recipes
Tagged bohemia, bohemian pilsner, czech, decoction, Double Decoction, how to, lager, pilsner, Pilsner Urquell, plzen, recipes, single infusion
It’s that time of year again when my cellar reaches optimum fermenting temperatures for lager style beers. Over the past year, I’ve become more familiar with the various styles and I can’t wait to take a stab at some of them. I’ve researched and learned a tremendous amount since I started brewing, and along with that research comes, of course, many new beers to try.
There has also been countless hours spent talking with my father-in-law about all things beer, wine, and gardening. He is originally from the Czech Republic, and because of that, is always promoting the superb quality of the world’s only true Pilsner; Pilsner Urquell. The history of Pilsner Urquell and how it came to be is a wonderful, informative tale of brewing history. One that is too large for the scope of this post, but is touched upon in a fantastic article from Brewing Techniques titled: The History and Brewing Methods of Pilsner Urquell.
Up until this point, I’ve been brewing completely with a single infusion mash, which works for most styles of beer. (and keeps the brew day at a reasonable length) Recently I’ve become intrigued by the traditional decoction mash that is used by European brewers. Thus far, I’ve seen it as too advanced for me, but after coming across an excellent 3 part video from Braukaiser explaining in great detail the double decoction mash, (See video here) I feel I’m ready to give it a try. Every time I have a sip of the buttery golden yellow of a Pilsner Urquell at my in-laws, the more I want to discover how the heck they actually brew it.
I’m not going to pretend I know what I’m doing with a decoction mash as I’m a virgin in such territory. Braukaiser’s video is the one to watch, but I do want to learn what effect it has on the resulting beer. In order to do this, I’m going to do 2 things: Continue reading
Posted in Breweries, Brewing, Brewing History, How To, Recipes
Tagged bohemia, bohemian pilsner, czech, decoction, homebrew, how to, lager, pilsner, plzen, recipes, single infusion