Beer Forum

animaldoc wrote:Forgot to mention - do a single step infusion if you aren't equipped for step mashing. But it's a good reason to try a step mash if you've never done it before -- I've done it both ways and don't think it makes much of a difference.

Agreed. Have done it both with and without protein rests and couldn't really tell the difference either way.

Thanks for all the info. I think I'm going to stick to the BCS recipe using the flaked malt. The recipes in that book have been pretty good to me so far. I'll do the step mash. It seems like a good one to start learning how to do a step mash with. I also think I'll stick to JZ's advice about gently crushing the coriander rather than pulverize it as Doc sugested. The grapefruit sounds like a good idea.

I've brewed a few and tried one unbelievable wit at NHC. My better one and the really good one I had at NHC were done using Doc's method. If you can be bothered, then I think the decoction adds something.

I also like a spritzy zest quality from about 300g of fresh orange, lemon, lime and grapefruit zest in a 20-23L batch. But that's personal preference.

Is it necessary to pulverize the unmalted flaked adjuncts i.e. Docs decoction? He doesn't mention using flaked grains.

Obviously this is a dying forum. No help available here lol. See you guys elsewhere.

Bye

sting wrote:Obviously this is a dying forum. No help available here lol. See you guys elsewhere.

Says a guy who hasn't posted anything else. Good riddance.