Königskrone German Pils - Decoction Version

1) Efficiency is right on --- I hit OG perfectly
2) FG, as usual, was lower than predicted. Hit 1.010, so 4 points better --- but that is perfect for this beer
3) Tasting Note:
- Full, clean German lager body
- Hops were overshadowed by a sweet malty/grainy flavor, which isn't quite to style here
- 6 week lager was not as "good" as the 8 week lager --- but worked well with a double batch
- Crystal clear
- Family said this is their favorite yet --- tons of compliments
4) Changes:
- Increased the 20 and 10 minute hops slightly to address the lack of bitterness that is more to style here
- Removed whirlpool... made it 5 minutes instead (I think Whirlpool does something to the flavor if it sits for as long as it has to when lagering... see if you like this better, if not revert back to Whirlpool)
- Lowered Carapils to .5 lbs

Begin with 4.5 gallons of liquid (~1.75qt/lb). Heat to 100 degrees (acid rest), add grains, stirring constantly. Make sure that the temperature of the mash stays at 100 degrees. Pull off 1/3 of the mash (allowing SOME liquid to be present since you’ll boil so long), put it in the black pot on the stove, and slowly (2-4 degrees per minute) raise the temperature to 153 degrees. SIMULTANEOUSLY BRING MAIN MASH TEMP UP TO 131 DEGREES (PROTEIN REST) – LET SIT UNTIL DECOCTION IS DUMPED BACK IN.

Let decoction sit for 15 minutes at 153 degrees. Increase heat slowly to a boil. Boil for 20 minutes. Return decocted mash to the main mash in order to raise the temperature to 153 degrees. If it hits Target temp before all the decocted mash is in, stop, put the decocted mash down until it cools to 153 degrees, then add. Like a normal mash, wait 60 minutes.

Liquid Loss Calculations:

1.5 gallons to grain absorption, .5 gallons lost to deadspace, 2.25 gallons lost to boil. Total lost: 4.25 gallons - sparge recommendation will be about 4.75 gallons

Ferment at 48 degrees for primary and 38 degrees for secondary. It should be fermented (largered) in the secondary for 6-10 weeks before kegging.