Matt's Czech Pils

Double Decoction:

Perform a combined protein/saccharification rest at 131F for 15min, then pull off 1/3 of the thickest portion of the mash and place it in a separate pot. Bring decoction up to 150F within 10 minutes, then slowly up through 167F over 10-15 minutes. Then take it up to boiling while stirring frequently. Boil for 5 minutes. Stir often so the grains do not burn, but try to allow some 'browning' to help darken the color and enhance the flavor/aroma profile. Add the decoction back to the 131F mash a little at a time aiming for a temperature of 158F. Be sure to mix thoroughly. Hold this temperature for 15 minutes adding small boiling water infusions to keep temp. Add back any leftover decoction (if any) as it cools to 158. After this has finished, pull off 40% to 50% of the thinnest mash into a separate pot. Bring this second decoction to a boil and continue to boil for 5 min. Add the second decoction back to the mash aiming for a mash out temperature of 168F - 170F. Rouse and mix the mash for 5 minutes while maintaining temp.