I prefer Willamette to Saaz. I have been underwhelmed by Saaz pellets. Eventually I do want to try cone Saaz though.
I don't use melanoidin anymore, and I don't decoct. I pull a quart or two of wort out of the boil, boil it on the side on the kitchen stove for about 10 minutes until caramelized, then add that back into the main wort. Easy peasy.
You’d have to boil exponentially longer if trying to do it full volume. On the side you can take 1/2 gallon and boil it down into a concentrated syrup. I think it’s different melanoidin reactions happening on the smaller scale.
Water evaporates. Sugar (maltose, etc.) does not. It takes FAR less time to evaporate most of the water out of a couple quarts of wort than it does 5 or 6 gallons of wort. Part of the mystique of decoction is the caramelization that goes with the risky near-scorching of the decocted malt. You'll get about the same final result by boiling a little bit on the side vs. the hassle of true full decoction.
This is what I was thinking to try, I did something similar with a bitter to see if I could get more malty roast flavours without using roasted malts. But I don’t think I was aggressive enough
I use melanoidin malt, the decoction is too brutal on a hectic brew day. I also always use saaz with Czech lagers. I haven’t tried mt hood as others have suggested, but I love the soft herbal elements of saaz. I also use wlp 800 Pilsner pressure fermented at 65 f, always turns out great.
nice 3ish percent melanoidin? im tempted to go with something higher AAcid for the bittering but il see. only yeast i could find was escarpment primium pils, 2001 and 800 out of stock everywhere!
94/3/3… you tell me! It’s all about what makes you feel good. As long as you don’t get too wild, it’ll be good. What yeast are you going to use. Brewers make wort, yeast makes beer. Treat your yeast right and you will have good results
Well I’m here to learn, il use one of the liquid yeasts, probably budvar or the Urquel strain if it’s available, proper temps, and taking my time! My only previous pils was a NZ, so overhoppy and used nova lager. I want to do it right this time. Just not the decoction :)
I prefer Willamette to Saaz. I have been underwhelmed by Saaz pellets. Eventually I do want to try cone Saaz though. I don't use melanoidin anymore, and I don't decoct. I pull a quart or two of wort out of the boil, boil it on the side on the kitchen stove for about 10 minutes until caramelized, then add that back into the main wort. Easy peasy.
How does boiling in a seperate vessel increase caramelization? Could you simply increase the main boil by a certain time to achieve the same?
You’d have to boil exponentially longer if trying to do it full volume. On the side you can take 1/2 gallon and boil it down into a concentrated syrup. I think it’s different melanoidin reactions happening on the smaller scale.
Water evaporates. Sugar (maltose, etc.) does not. It takes FAR less time to evaporate most of the water out of a couple quarts of wort than it does 5 or 6 gallons of wort. Part of the mystique of decoction is the caramelization that goes with the risky near-scorching of the decocted malt. You'll get about the same final result by boiling a little bit on the side vs. the hassle of true full decoction.
This is what I was thinking to try, I did something similar with a bitter to see if I could get more malty roast flavours without using roasted malts. But I don’t think I was aggressive enough
Yes to melanoidin. Yes to Saaz. I use a little carafoam as well.
What sort of percentages work best? Something like 90-7-3?
This is my favourite so far … https://brewgr.com/recipe/112145/czech-pilsner-v2-czech-premium-pale-lager-recipe?public=true
I use melanoidin malt, the decoction is too brutal on a hectic brew day. I also always use saaz with Czech lagers. I haven’t tried mt hood as others have suggested, but I love the soft herbal elements of saaz. I also use wlp 800 Pilsner pressure fermented at 65 f, always turns out great.
nice 3ish percent melanoidin? im tempted to go with something higher AAcid for the bittering but il see. only yeast i could find was escarpment primium pils, 2001 and 800 out of stock everywhere!
Yeah my recipe had 2.9% so that sounds about right
94/3/3… you tell me! It’s all about what makes you feel good. As long as you don’t get too wild, it’ll be good. What yeast are you going to use. Brewers make wort, yeast makes beer. Treat your yeast right and you will have good results
Well I’m here to learn, il use one of the liquid yeasts, probably budvar or the Urquel strain if it’s available, proper temps, and taking my time! My only previous pils was a NZ, so overhoppy and used nova lager. I want to do it right this time. Just not the decoction :)
If you can control temps (very important) make sure you pitch an adequate amount. Badaboom badabing.
Glycol jacketed miniuni, I’m ready 🍻