Planning to do a post Christmas lager now the brew fridge is up and running. Any comments from seasoned brewers will be greatly appreciated. The plan so far...
23L batch; 17L mash, 15L sparge
Fermentables (Wayermann)
Bohemian Pilsner 4.5kg
Bohemian Wheat 0.5kg
Mash
Single step 65C
Boil 90 minutes
50g Saaz 60min
20g Saaz 15min
Protoflac tab 15min
Fermentation
2 sachets Fermentis Saflager W-34/70
Temp 12C initially
Diacetyl rest 18C when gravity drops below 1.020
Lagering
4 weeks in secondary with brew fridge at lowest temp
Priming/Condition
Another sachet of Saflager W-34/70 in the priming sugar solution, then condition at 12C for 3-4 weeks.
My biggest question is, what are the views on a multi-step mash. The grainfather will do this, but doesn't seem to be the same as pulling off a load of wert and boiling it up for a bit. I can just imagine sugars caramelising and adding lots of toasty goodness to the final brew in a traditional decoction mash that step mashing in the GF won't achieve.
23L batch; 17L mash, 15L sparge
Fermentables (Wayermann)
Bohemian Pilsner 4.5kg
Bohemian Wheat 0.5kg
Mash
Single step 65C
Boil 90 minutes
50g Saaz 60min
20g Saaz 15min
Protoflac tab 15min
Fermentation
2 sachets Fermentis Saflager W-34/70
Temp 12C initially
Diacetyl rest 18C when gravity drops below 1.020
Lagering
4 weeks in secondary with brew fridge at lowest temp
Priming/Condition
Another sachet of Saflager W-34/70 in the priming sugar solution, then condition at 12C for 3-4 weeks.
My biggest question is, what are the views on a multi-step mash. The grainfather will do this, but doesn't seem to be the same as pulling off a load of wert and boiling it up for a bit. I can just imagine sugars caramelising and adding lots of toasty goodness to the final brew in a traditional decoction mash that step mashing in the GF won't achieve.