Oh and I think the decoction is worth it. In the end I'd rather use less specialty grains to get that bread-like complexity that decoction brings. Anyone that tries it, just pay attention to the smell during the decoction. That is basically the essence of what is going into the beer.
Completely agree! I’ve brewed this many different ways… recipe alterations, decoction vs standard step mash… decoction and a simple grain bill is the way to go for sure 🙌🍻
Decoction is still done commercially so there must be a reason for it flavour wise. This is still on my list to do. But my herms is not complete yet. Great video :)
Absolutely! You can make a great beer without decocting-- and I have done that many times for this beer. But for me, decocting this recipe is the only way to get it to what it is.
It's a great video and very to-the-point and informative. I haven't done a decoction yet but plan to try it in the near future because I like the southern German and Czech styles and some are tough to find where I'm at. So if you can't buy it, make it yourself! The thing I struggle with on a double decoction is what temps to do the rests at, since there seems to be variability in that regard based on the research I've done.
Awesome! Let me know how it goes. I like to do a rest at 145 and 160.. then the mash out around 168. These seem to work well for all of my decocted beers, light and dark.
Really nice recipe and process, the beer is looking gourgeous! Your decoction schedule is a bit different than mine but I guess it works the same. I do the 54C rest and take the 1/3 to boil but I do a alfa rest in the decotion kettle (10min at 70C) and then proceed to boil. After returning the 1st decoction to the main kettle I do a Beta rest (63-65C) and then take 1/3 wort for the 2nd decoction but this time no alpha rest as I'd have enough enzimes from the 1st decoction rest. Finally I return the 2nd decoction to the main kettle and it should be at mash out temp. Let me know if you see problems with that, cheers!
Thanks man! Yea that sounds like a good process 🙌🍻. I take my decoction straight to boil and do the rests in the mash tun once I return the decoction. I doubt there is much difference in the final beer tho, just saves a little time but not much
Great recipe. I wanted to brew a dunkel when I was an assistant brewer but I wasnt able to. Warsteiner dunkel might be my favorite beer on the planet. IPA’s sell so we brewed a lot of them but I really just wanted to make German lagers.
I’ve done a devotion a few times and yes it does take more time but in the end I think it’s worth it. My opinion, every home brewer should try it at least once since it’s how some many great beers used to be made (and some still are) cheers 🍻
Definitely agree with that! I brewed this recipe for years without decocting it. But once I started decocting this one, there was no looking back. It's one of my most popular beers around here.
Since in these two decoctions you remove the same amount (1/3) of the mash, how come the first time the temperature rises from 145 to 160 (15 degrees) and the second time from 160 to 168 (just 8) ? Keep up the excellent work!!!
Thank you my friend! That first decoction gets about the same temp increase. It requires a little help from my RIMs to get it from about 153 to 160. It'll be different for other people (depending on their system and size) but should land somewhere between 150-160F.
Thank you for the great video…. It has been some time since my last brew with decoction…. But it was definitely worth it taste-wise…. It also bumped up my brewhouse-efficiency about 5 percent for the same beer….
Haven't decoted in years. I've been brewing for years. With today's modified malts, Melanoidin malts, decoction seems to be a mute point. Nothing "wrong " with Decoction. I say, to each their own.
This is done to help prevent shocking the yeast and causing them to go dormant. During lagering, the yeast are still active and are polishing up the beer. Cooling slowly helps reduce the stress on them
Sorry about all the questions. I’m building a system semi similar to yours but using a Grainfather G40 for a HLT and the SSrims instead of a rims tube. I also went with the 30 gallon Spike Tank mash tun. Anyhow, on the SS controller for the boil controller, how do you set the power output of the element? Is it just selecting the switch at the top to manual and then putting the SV to whatever number percentage? I’m also in Cali, I’m curious with your output % setting, what is your boil off rate? Thanks again! Will be brewing your Mexican hot chocolate stout hopefully Saturday so trying to get this system figured out and dialed in.
Very cool! Yea exactly- for boil, you set the power percentage.. I find 73% to be a good setting but may be a little different depending on your system. The goal is to get a rolling boil at the lowest power setting. For an hour boil on my system, I’ll get somewhere around 1 gallon evaporation
Great videos! Why did you move to Spike equipment instead of SS Brewtech? The SS mash tun seemed great, just wondering if you had any specific reasons for the change, or if you just simply wanted to try out a different system (like buying a new car when your old car is still in great shape)? 😄
Spike is just better in my opinion. Better quality gear and designed with smarter features. Plus the bottom-draining kettles and grain-out door are an absolute game changer. The Ss mash tun is efficient, but annoyingly heavy. I brewed with that for many years and got tired of lifting that thing.
Hi Ryan, Question: I see you no longer use a RIMS heater. Just wondering if you had problems with scorching or off flavors because of the RIMS. I’m asking because I have a RIMS heater l’m planning to install, but curious of your thoughts first. Thank you for the great videos.
Hey Doug, I still use a RIMS. I have it installed under my mash tun. I have a brewhouse tour video here on my channel that shows the setup. But no problems at all, it works great and definitely the best way maintain/step mash temp
@@ryanmichaelcarterAwesome! Thanks for the response. It’s much appreciated. I hear a lot of people mention scorching with RIMS, but then I look at their systems and they are just recirculating out of their kettle and back into the same kettle with a heat element in the bottom and then I think to myself well, isn’t that just a bigger RIMS heater? 🤷🏼♂️ Thanks again. I’ll check out your system tour video. 👍
Hey! How do you use the milwauke DO meter? I have one (mw600) and i will put it in and swirl, it will go down and then go steadily back up. Cant find anything online
Hey 🍻 I pull a sample of about 1.5 fl oz in a small cup and then swirl the meter probe in the sample (relatively fast). It’ll take some time to stabilize (maybe 1-2 minutes) but once it stops changing, that is when you record the value
Nice. You can also use Carafa Special III (instead of Carafa III) which is dehusked and should not contribute roasted flavors. "Dunkel" is pronounced "dunkl", not "dankl". The loud music in between the quiet text is not necessary.
As a lager brewing nerd, your recipe and process is spot on man. Great production too.
Oh and I think the decoction is worth it. In the end I'd rather use less specialty grains to get that bread-like complexity that decoction brings. Anyone that tries it, just pay attention to the smell during the decoction. That is basically the essence of what is going into the beer.
Thanks Terence! I appreciate that man 🍻🙌
Completely agree! I’ve brewed this many different ways… recipe alterations, decoction vs standard step mash… decoction and a simple grain bill is the way to go for sure 🙌🍻
I think its worth it. It really doesn't add that much time to the brew day just more interactive time during the brew day.
It’s totally worth it in my opinion.. at least for homebrewers.. Maybe another 1.5-2 hours of extra time. That end result tho, 🔥🔥🔥
Decoction is still done commercially so there must be a reason for it flavour wise. This is still on my list to do. But my herms is not complete yet. Great video :)
Absolutely! You can make a great beer without decocting-- and I have done that many times for this beer. But for me, decocting this recipe is the only way to get it to what it is.
wow such high quality, you deserve more subscribers so I subscribed. Cheers.
Thanks so much! I really appreciate the support 🍻
It's a great video and very to-the-point and informative. I haven't done a decoction yet but plan to try it in the near future because I like the southern German and Czech styles and some are tough to find where I'm at. So if you can't buy it, make it yourself! The thing I struggle with on a double decoction is what temps to do the rests at, since there seems to be variability in that regard based on the research I've done.
Awesome! Let me know how it goes. I like to do a rest at 145 and 160.. then the mash out around 168. These seem to work well for all of my decocted beers, light and dark.
My biggest takeaway from when I do a decoction is the jump in Brewhouse Efficiency that I see.
Yes! That’s a great benefit of decoction 🍻
Relative newcomer to the channel, but just wanted to say keep up the great work on the videos. Production quality is slick!👌
Thanks so much! I appreciate the support. Cheers!
Muy buen video, me va a servir cuando haga Dunkel Múnich en mi próxima cocción
Thank you! 🍻
Really nice recipe and process, the beer is looking gourgeous! Your decoction schedule is a bit different than mine but I guess it works the same. I do the 54C rest and take the 1/3 to boil but I do a alfa rest in the decotion kettle (10min at 70C) and then proceed to boil. After returning the 1st decoction to the main kettle I do a Beta rest (63-65C) and then take 1/3 wort for the 2nd decoction but this time no alpha rest as I'd have enough enzimes from the 1st decoction rest. Finally I return the 2nd decoction to the main kettle and it should be at mash out temp. Let me know if you see problems with that, cheers!
Thanks man! Yea that sounds like a good process 🙌🍻. I take my decoction straight to boil and do the rests in the mash tun once I return the decoction. I doubt there is much difference in the final beer tho, just saves a little time but not much
Great recipe. I wanted to brew a dunkel when I was an assistant brewer but I wasnt able to. Warsteiner dunkel might be my favorite beer on the planet. IPA’s sell so we brewed a lot of them but I really just wanted to make German lagers.
I love Dunkel! One of my favorite styles 🔥🔥 I brew a lot of IPA too but love to have some German lagers in the rotation as well
I’ve done a devotion a few times and yes it does take more time but in the end I think it’s worth it. My opinion, every home brewer should try it at least once since it’s how some many great beers used to be made (and some still are) cheers 🍻
Definitely agree with that! I brewed this recipe for years without decocting it. But once I started decocting this one, there was no looking back. It's one of my most popular beers around here.
I always do a decoction for any German style. I feel it adds depth and complexity to the flavour
Yes! I love it. It’s a subtle difference but well worth the extra effort in my opinion. Plus it’s fun
I find it also helps head retention..
@@jeffkastner6480 yes! I’m a big proponent of decoction. Mainly for flavor improvement but also to help increase efficiency a bit
Just brewed a single decoration German pils. Can’t wait to brew a dunkel!
Good work! I love German Pils. I do a single decoction on that one as well. One of the best styles there is!
Me too. And I single decocted mine. Fermenting now.
Great video Ryan! I’m a big fan of a Dunkel.
Thanks man! Dunkel's are so good, one of my top styles for sure. Mix that plus the cooler fall weather, oooweee! 🔥
This is so cool.
I just came up from my brewery after making a Munich Dunkel and then I see this video 😁👍
Thank you! That’s awesome 🍻 do you decoct yours?
No, not this time. I'm trying to dial in the recipe first.
@@OleBjerkholt right on. I love this recipe, it’s pretty simple and works great with or without decocting
Since in these two decoctions you remove the same amount (1/3) of the mash, how come the first time the temperature rises from 145 to 160 (15 degrees) and the second time from 160 to 168 (just 8) ? Keep up the excellent work!!!
Thank you my friend! That first decoction gets about the same temp increase. It requires a little help from my RIMs to get it from about 153 to 160. It'll be different for other people (depending on their system and size) but should land somewhere between 150-160F.
Thank you for the great video…. It has been some time since my last brew with decoction…. But it was definitely worth it taste-wise…. It also bumped up my brewhouse-efficiency about 5 percent for the same beer….
Thank you! I love decoction mashes for beers like this. The decoction aroma on brew day is one of my favorite parts 🔥🔥🔥
You make quailty content I hope you start uploading again! These are informative and entertaining. Most homebrewing channels are pretty boring.
Thanks so much! Are there any specific styles you’d like to see?
@@ryanmichaelcarter I’m really interested in beer that all types of people and interesting flavors like PB&J, etc.
I been waiting for this!!!!!!
Yesss! Let me know what you think 🙌🍻
Haven't decoted in years. I've been brewing for years. With today's modified malts, Melanoidin malts, decoction seems to be a mute point.
Nothing "wrong " with Decoction. I say, to each their own.
Melanoidin is a great way to get close to a decocted beer. It doesn’t have quite the depth but still really good 🔥
Complimenti 🍻🍻
Cheers! 🍻
Great one! May I know why we need to cold crush the beer 2f per day instead of set to your target temp right away?
This is done to help prevent shocking the yeast and causing them to go dormant. During lagering, the yeast are still active and are polishing up the beer. Cooling slowly helps reduce the stress on them
Why no tasting notes?😢
Sorry about all the questions. I’m building a system semi similar to yours but using a Grainfather G40 for a HLT and the SSrims instead of a rims tube. I also went with the 30 gallon Spike Tank mash tun.
Anyhow, on the SS controller for the boil controller, how do you set the power output of the element? Is it just selecting the switch at the top to manual and then putting the SV to whatever number percentage?
I’m also in Cali, I’m curious with your output % setting, what is your boil off rate?
Thanks again! Will be brewing your Mexican hot chocolate stout hopefully Saturday so trying to get this system figured out and dialed in.
Very cool! Yea exactly- for boil, you set the power percentage.. I find 73% to be a good setting but may be a little different depending on your system. The goal is to get a rolling boil at the lowest power setting. For an hour boil on my system, I’ll get somewhere around 1 gallon evaporation
Super clear for a dark beer. Did you fine or filter for the pour sequence. ?
I've brewed for awhile and I learned a lot on this one. Thanks
Cheers Gary! I did not add any finings to this, just a long lager at 36F (about 8 weeks)
just added subscription. Good info on beers people actually want to drink!@@ryanmichaelcarter
Thanks Gary! Cheers! @@garyelderman1229
Great videos! Why did you move to Spike equipment instead of SS Brewtech? The SS mash tun seemed great, just wondering if you had any specific reasons for the change, or if you just simply wanted to try out a different system (like buying a new car when your old car is still in great shape)? 😄
Spike is just better in my opinion. Better quality gear and designed with smarter features. Plus the bottom-draining kettles and grain-out door are an absolute game changer. The Ss mash tun is efficient, but annoyingly heavy. I brewed with that for many years and got tired of lifting that thing.
Hi Ryan,
Question: I see you no longer use a RIMS heater. Just wondering if you had problems with scorching or off flavors because of the RIMS. I’m asking because I have a RIMS heater l’m planning to install, but curious of your thoughts first. Thank you for the great videos.
Hey Doug, I still use a RIMS. I have it installed under my mash tun. I have a brewhouse tour video here on my channel that shows the setup. But no problems at all, it works great and definitely the best way maintain/step mash temp
@@ryanmichaelcarterAwesome! Thanks for the response. It’s much appreciated. I hear a lot of people mention scorching with RIMS, but then I look at their systems and they are just recirculating out of their kettle and back into the same kettle with a heat element in the bottom and then I think to myself well, isn’t that just a bigger RIMS heater? 🤷🏼♂️ Thanks again. I’ll check out your system tour video. 👍
@@doug5379 cheers!
what is that cover on your bucket?😍 so cool
It’s a Yeti Loadout Bucket Lid. I have it linked in the description if you’re interested. Cheers! 🍻
Hi, at what thickness do you carry out malt grinding?
My mill gap is set to 0.06 inch (1.5mm)
Hey! How do you use the milwauke DO meter? I have one (mw600) and i will put it in and swirl, it will go down and then go steadily back up. Cant find anything online
Hey 🍻 I pull a sample of about 1.5 fl oz in a small cup and then swirl the meter probe in the sample (relatively fast). It’ll take some time to stabilize (maybe 1-2 minutes) but once it stops changing, that is when you record the value
@@ryanmichaelcarter thanks! And how do you clean it and store it after? Do you have to dry it off?
Hallo is possible chill with co2?
Hi there 🍻 what do you mean?
When I finish brewing beer and I would cool it with co2 through a spiral.😉
Nice. You can also use Carafa Special III (instead of Carafa III) which is dehusked and should not contribute roasted flavors. "Dunkel" is pronounced "dunkl", not "dankl". The loud music in between the quiet text is not necessary.
Thanks so much for the feedback. Cheers!
@@ryanmichaelcarter Thank you for a beautiful video on how to brew a beer with decoction. Cheers 🍻
Music sucks
Noted ✍️