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Step mash or single infusion for lager?

 
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shmootsie



Joined: 01 Sep 2014
Posts: 23



PostLink    Posted: Tue Mar 31, 2015 7:03 pm    Post subject: Step mash or single infusion for lager? Reply with quote


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I am about to do my first batch of lager. It will be in the style of a Vienna Lager. My question is should i do a step mash or should i go for a single infusion mash? I am somewhat lost since i have been doing only ales so far and the single infusion mash is working really good.

I will be using Pilsner, Munich and Caramunich malt in the recipe.

All help is appreciated.


Shmootsie
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Tungsten



Joined: 06 Dec 2014
Posts: 316
Location: Buffalo, NY


PostLink    Posted: Tue Mar 31, 2015 7:47 pm    Post subject: Reply with quote

It really depends on the malt you're using. Most malts can use a single infusion, but some require or could really benefit from step mashes. What type of pilsner malt is it?

Is it your own recipe? If it's a recipe you found somewhere I would just follow the instructions, as long as your ingredients are the same.
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shmootsie



Joined: 01 Sep 2014
Posts: 23



PostLink    Posted: Tue Mar 31, 2015 7:59 pm    Post subject: Reply with quote

The pilsner malt and the caramel malt i am using is from weyermann (german) and the recipe i am using is my own. I am making a 12 gallon batch and the malt amounts are these.

Pilsner 17.6lb
Munich 1 1.5lb
Caramunich 2 1.3lb

I was thinking of doing a mash in at 120F and leave it there for 5 minutes and then ramp up to 153F and keep it there until the timer hits 90 minutes and ramp up from there to mash out then and start my 60-90 minute sparge. I dunno if i am in the ballpark with this?
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foomench



Joined: 21 Feb 2012
Posts: 710
Location: Longmont, CO

Drinking: Pinot barrel aged quad

Working on: Flanders oude bruin in barrel, Flanders red fermenting to refill the barrel


PostLink    Posted: Tue Mar 31, 2015 9:41 pm    Post subject: Reply with quote

The argument against doing a protein rest is that modern malts are fully modified and don't need it. And you might risk breaking down what proteins are left and desirable. For a Vienna, I'd skip it. I doubt you will end up with two much body or head retention, but the downside potential is there.
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shmootsie



Joined: 01 Sep 2014
Posts: 23



PostLink    Posted: Wed Apr 01, 2015 3:23 am    Post subject: Reply with quote

Thanks for the help Smile
I will give it a shot and i will let you know how it ended up.
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Tungsten



Joined: 06 Dec 2014
Posts: 316
Location: Buffalo, NY


PostLink    Posted: Wed Apr 01, 2015 12:58 pm    Post subject: Reply with quote

Yes, please let us know. Weyermann is one of those that I'd consider "on the border" when it comes to how well-modified it is, so I'm curious as to how it turns out for you.
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Roadie



Joined: 13 Oct 2013
Posts: 130
Location: Charleston, SC


PostLink    Posted: Tue Apr 07, 2015 4:04 pm    Post subject: Reply with quote

Weyermann also has floor malted Pilsner malt that is under-modified. That's on my list to use in a future brew as I hear the flavors are better. I think you'd be fine either way. I made a German Pilsner for my uncle and used a step mash in that and it came out perfect. Hopefully you have a fermentation chamber for lagers.
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shmootsie



Joined: 01 Sep 2014
Posts: 23



PostLink    Posted: Tue Apr 07, 2015 7:34 pm    Post subject: Reply with quote

I have now 2 fermentation chambers and that's why i wanted try making a lager. Made it 2 days ago so when it is done i will let you guys know how it turned out.
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kal
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Joined: 12 Dec 2010
Posts: 10600
Location: Ottawa, Canada

Drinking: German Lager, Electric Creamsicle, London Pride, Kolsch, German Pils, Belgian Dubbel, Russian Imperial Stout, Black Butte Porter

Working on: Weizen, Belgian Quad, Belgian IPA


PostLink    Posted: Tue Apr 07, 2015 9:27 pm    Post subject: Reply with quote

Patience is your friend with lagers. Ferment for at least 2 weeks, though often 3-4 is better. Then lager for a good 3-4 weeks, sometimes longer. Really depends on lots of factors. Some like to speed through lager fermentation by cranking the temp up after 50% of the fermentation is done, while others wait it out. Then how long you lager has a lot to do with the ABV of the beer. The higher it is, the longer you may want to lager.

Kal

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Last edited by kal on Fri May 29, 2015 10:01 pm; edited 1 time in total
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shmootsie



Joined: 01 Sep 2014
Posts: 23



PostLink    Posted: Fri May 29, 2015 8:29 pm    Post subject: Reply with quote

After some waiting here is my first lager. The taste is great and mouth feel is good. The single infusion mash turned out to be a good option.

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