Bock to the Future

Double Decoction:

Note: This uses a double decoction method with an initial protein rest, but I use well enough modified malts and correct for this so the first of the decoctions is unnecessary. The decoction measurements below are ones developed for an electric system and err on the side of caution, so they are the lower amounts needed to potentially reach the next temperature step and direct heat can be applied to compensate.

Perform a protein rest at 125F for 15min, then pull off slightly less than 1/3 of the thickest mash and place it in a separate pot. Bring the pot slowly up to 154F and hold for 15min, then slowly bring it up to a boil and proceed to boil for 10min. Stir often so the grains do not burn, but try to allow some 'browning' to help darken the colour and enhance the flavour/aroma profiles. Add the decoction back to the 125F mash, little by little, aiming for a beta rest temperature of 148F. Hold this temperature for 30min while adding back any leftover decoction (if any) as it cools. After this has finished, pull off roughly 1/6 of the thickest mash a second time and place it in the separate pot. Slowly bring the pot up to a boil and continue to boil for 10min. Add the second decoction back to the mash, little by little, aiming for an alpha rest temperature of 154F. Hold this temperature for 30min while adding back any leftover decoction (if any) as it cools. Once this rest has finished, raise the temperature up to a mash out rest of 169F and hold for 10min. After the decoctions and mash out are finished proceed to sparge/lauter as usual.

Fermentation:
Begin at 50F and raise to 60F over 10 days. Hold at 60F for 17 days. Raise to 65F and hold for 11 days. Lager for 4 weeks.