That German lager flavor
I’ve found a Hochkurtz 2 step infusion mash is my favorite and easiest. I rest at 145 for 30 minutes, infuse with a gallon or so of boiling water up to 158, rest for 40 minutes. Get good efficiency, good head retention, and great attenuation (1.010-1.012). I’ve been thinking about doing this mash schedule for all my beers, regardless of style.
I do the same, only with full volume/no sparge. Half of my water to mash it at 145, the other half to raise to 155-158, vorlauf, drain, boil.
I do this for all styles, but I’ll alter the rest times depending on what I’m brewing. Pales usually get 45/15, Porters get 15/45, others 30/30.
Sure thing. Here are some recent batches with beta/alpha rest times, OG & FG. The Germans got WY 1007 or WY 2565, everything else WY 1968.
| ESB 45/15 1.057 -1.014 |
Best Bitter 45/15 1.048 – 1.012 |
Porter 15/45 1.060 – 1.016 |
Altbier 30/30 1.053 – 1.012 |
| Sticke Altbier 45/15 1.060 – 1.012 |
Kolsch 45/15 1.048 – 1.009 |
IIPA / American Barleywine 60/15 1.090 – 1.016 |
APA 60/15 1.053 – 1.010 |