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The experimental dark lager brewed on March 10th 1915 was an odd beast. For a start there are the malts: 83% mild malt, 8.5% amber malt, 8.5% Californian pale malt. I guess they were using mild malt instead of Munich malt. The hops were at least partly continental.: 50% Worcester, 50% Burgundy.
The log form wasn't designed to record a decoction mash and there are several lines of comments in an empty part describing the process. It doesn't seem to gave gone quite to plan:
"Mashed 5.5 qtrs @ 7.5 a.m. Underlet at 7.35 - set taps & ran off 6.5 barrels @ 8.5. Raised to boiling point with boiling liq. & steam by 9 am. & boiled 0.5 hour. Brought back to 165º by 2.15 p.m. (should have been 150º - tun nearly full - could not add any more cold) Mashed in 0.5 quarter Calif. very stiff at 2.30 & raked well, conversion complete & taps set @ 3.20 p.m. - Goods would not drain at all - wort only got off by repeated underletting & raking& by siphoning. No reliable tap heats or gravities obtainable. First wort drawn from M.T. kept at about 190º all the time.
Goods were not sparged at all"
That definitely sounds experimental to me.
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The fermentation was more like you would expect - comparatively long and cold. Lager yeast was pitched at 46º F and the beer was racked into an aluminium tank in the cold store after 7 days.
The OG was 1052º and the racking gravity 1023º.
2 comments:
The brewer had a long hard day in the brewhouse on this one. Missed mash temperatures, stuck mash and a mash tun that was too full for what ever reason to make adjustments. Setting the grain bed of a Decoction mash does tend to be much more sensitive than an Infusion mash, he did not need a full to the rim mash tun. It also seems strange to me that he added the California (Six Row?) to a full mash tun mash tun, an adjustment intended to add enzymes to the mash I believe. This reminds me why I do not use Decoction mashes any more.
Cheers
Jim
How long did they lager that one?
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