v1-v2 -> Adjusted infusion temps for rests.

           Crystal added after 1st decoction<br />
           Carafa special added after 2nd decoction pulled.<br />
           Reduced crystal malt significantly based on feedback and personal tasting notes. Bumped up wheat to account for difference in gravity.<br />
           Use pure O2 for oxygenation instead of shaking and killing head forming proteins.<br />

Recipe modified significantly at this point.
Based on the Dunkelweizen recipe in BYO article - https://byo.com/article/dunkelweizen-style-profile-2/

Also based on a recipe by gordon strong in modern recipes.



I pitch only 1 packet per 5.5 gal. This intentional under pitch promotes ester creation.

Rest Instructions

! False bottom is not used.
! Do not add rice hulls or crystal malts until the final steps.
! Bag carafa, crystals, and base malts seperately
! Use alvarado for wheat addition.

Ferulic Acid Rest/Beta Glucan (30 min):

• This whole step - Heating Element Off, Pump Off
  
• Do not add any acid or salts. Targeting a high pH for ferulic acid step.
  
• Mash in with malt only, no rice hulls, mash thickness - 1.5
  
• Begin first rest at 113 for 30 mins.
  
• Wrap in a blanket
  
  

  Proteinase & peptidase Rest (5 min):
  

• This whole step Heating Element Off, Pump Off
  
• To boiling water, add salts for 4.7 gal and all the acid. Targeting 5.3 pH.
  
• Add boiling water to bring temp to 131 (mash thickness - x)
  
• Rest at 131 for 5 mins (do not turn heater on since I can't recirc without rice hulls)
  
• It's likely the protein rest will last longer than 5 mins. That's fine. Try to aim less than 15 mins at 131 though.
  
• Wrap in a blanket
  
  

  Beta Amylase Rest (Hold till decoction is ready - approx 40 min):
  

• Pull thick mash for decoction - 5 quarts. put in biggest kitchen pot. (approx 2 gal)
  
• remove grains from GF and set basket in a big stainless kettle.
  
• Dump liquid into larger kettle and heat to 153. Get the grain dust and proteins in the bottom of the kettle back into suspension.
  
• Pour 153 liquid back into kettle, add mash basket back in and let recirc at 148.
  
• Add crystal malts now.
  
• hold at 148 while decoction is happening (about 40 mins).
  
  
  

  Decoction (20 min a-amylase, 10 min boil):
  

• Slowly heat decoction to 146 and allow to free rise to 148. Use stovetop at full.
  
• Get decoction to 148 and hold 20 mins. Require a little heat, try wrapping in towels to maintain temp better.
  
• Heat decoction to boiling. Takes 10-15 mins to get to boil.
  
• Boil 10 mins.
  
  

  alpha Amylase Rest (20 min):
  

• Add decoction back into main mash to acheive 158 rest temp.
  
• Ramp up to 158 if temp misses. Allow temp to drop if it is a little too high.
  
• Hold at 158 for 20 mins.
  
  
  

  Mash out (15 min):
  

• Pull 5 quarts thick decoction and immediately heat to boil. Boil 10 mins.
  
• Add rice hulls to main mash and start recircing if the mash was stuck before.
  
• Add carafa here
  
• Add thick decoction back into mash to achieve 168 temp. Rest 15 mins.
  
  
  
  Use pure O2 for 60 seconds at 1 L/min, then add approx 60b cells of yeast.
  
  
  Strike water volume (3.75 gal) = 1.5 Q/lb
  protein rest water volume (1 gal) . = 1.8 Q/lb
  
  
  
  
  Decoction equation
  https://www.homebrewtalk.com/threads/raising-mash-temp-with-decoction.387486/
  BrewerinBR
  (TT-CT)(AG(0.3125+R))/(212 - CT)
  
  
  
  TT = Target Temp (F)
  CT = Current Temp (F)
  AG = Amount of Grain in Mash (LB)
  R = Ratio of Grain to Water (quarts)
  
  
  1st decoction
  (158-148)(10(0.3125+1.9))/(212 - 148) = 3.4 quarts thick mash
  
  
  2nd Decoction
  (168-158)(10(0.3125+1.9))/(212 - 158) = 4.0 quarts thick mash
  
  
  
• apt brewer scorched mash at approx 3:30 - https://www.youtube.com/watch?v=IIQNlqjOie4
  
  
• Rest - https://www.homebrewersassociation.org/how-to-brew/enzymes-in-beer-whats-happening-in-the-mash/