tag:blogger.com,1999:blog-3537147682557117770.post1022818522417495489..comments2008-01-29T17:46:50.864-06:00Ted Danylukhttp://www.blogger.com/profile/08416906043519452478noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-3537147682557117770.post-13505572649151431822008-01-29T17:46:00.000-06:002008-01-29T17:46:00.000-06:00

Kevin Lavoy,I stuck with my step infusion plan. I suppose a decoction would have worked very well for this. Especially if we added the initial strike volume at a medium ratio of about 1-1.35 qt/lb. We ended up low on our Sacch rest (wanted 154*F), but I figured it would be fine. I think I'll do the decoction mash next time...or I should, say next year.I'm planning a Quinoa Lager soon, but don't

Ted Danylukhttp://www.blogger.com/profile/08416906043519452478noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-39298762750700567002008-01-28T23:01:00.000-06:002008-01-28T23:01:00.000-06:00

Did you just do another infusion after the protein rest, or did you do a decoction to get it up to the sacch temp?

Kevin LaVoyhttp://www.blogger.com/profile/03422429428826110381noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-13566078995099053332008-01-28T18:34:00.000-06:002008-01-28T18:34:00.000-06:00

German malts are the way to go. I really like how they worked in my Czech Pils, and the color from the dark wheat for this Rauch Bock is simply amazing...deep orange/brown.The mash could have been a nasty ordeal, but we managed to get through it just fine. The run off became very cloudy at times, and we had to sparge quite slow.In that picture, we were waiting for the boil to get going, and Jimmy

Ted Danylukhttp://www.blogger.com/profile/08416906043519452478noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-21407634689676076942008-01-28T13:48:00.000-06:002008-01-28T13:48:00.000-06:00

Wow. You guys look so calm in that picture. It was right about that time on my brew day, that my buddy and I were dealing with 1 gallon of boiling wort shooting out of the top of the kettle all over the back porch. I mean, we were laughing. But not toasting.

Kevin LaVoyhttp://www.blogger.com/profile/03422429428826110381noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-52253560727423716002008-01-28T09:48:00.000-06:002008-01-28T09:48:00.000-06:00

Nice! I am a huge fan of the of the bocks and this sounds great. Its awesome that you went authentic on all German malts. Good stuff!

Travishttp://www.blogger.com/profile/08293454329758079937noreply@blogger.com