So my friend Brad (SFBeerGuy) and I will be doing our first Lagers this weekend. I will be doing a Dopplebock and I am looking for some suggestions for the mash. I have read a lot about how German breweries use decoction mashing to achieve their malty flavors. But since I do not have this method available to me I was hoping to get some suggestions. My grain bill is as follows:
3 gallon batch:
4.5 lbs Munich
0.5 lbs Dark Munich
1.0 lbs Pilsner
0.75 lbs Crystal 20
0.75 lbs Crystal 60
0.25 lbs Cara-Munic
0.25 lbs Chocolate Malt
Shooting for a OG of 1.066 and a FG of 1.020
Thanks,
James
3 gallon batch:
4.5 lbs Munich
0.5 lbs Dark Munich
1.0 lbs Pilsner
0.75 lbs Crystal 20
0.75 lbs Crystal 60
0.25 lbs Cara-Munic
0.25 lbs Chocolate Malt
Shooting for a OG of 1.066 and a FG of 1.020
Thanks,
James