{"id":1623,"date":"2015-02-24T14:44:38","date_gmt":"2015-02-24T22:44:38","guid":{"rendered":"http:\/\/hellbach.us\/blog\/?p=1623"},"modified":"2015-02-24T14:54:38","modified_gmt":"2015-02-24T22:54:38","slug":"that-german-lager-flavor-mash-temperature","status":"publish","type":"post","link":"https:\/\/hellbach.us\/blog\/food-drink\/beer\/that-german-lager-flavor-mash-temperature\/","title":{"rendered":"That German lager flavor mash temperature"},"content":{"rendered":"<div class='__iawmlf-post-loop-links' style='display:none;' data-iawmlf-post-links='[{&quot;id&quot;:2176,&quot;href&quot;:&quot;https:\\\/\\\/www.homebrewersassociation.org\\\/forum\\\/index.php?topic=12545.360&quot;,&quot;archived_href&quot;:&quot;http:\\\/\\\/web-wp.archive.org\\\/web\\\/20220705221410\\\/https:\\\/\\\/www.homebrewersassociation.org\\\/forum\\\/index.php?topic=12545.360&quot;,&quot;redirect_href&quot;:&quot;&quot;,&quot;checks&quot;:[{&quot;date&quot;:&quot;2025-11-19 01:35:07&quot;,&quot;http_code&quot;:200}],&quot;broken&quot;:false,&quot;last_checked&quot;:{&quot;date&quot;:&quot;2025-11-19 01:35:07&quot;,&quot;http_code&quot;:200},&quot;process&quot;:&quot;done&quot;}]'><\/div>\n<h1><a href=\"https:\/\/www.homebrewersassociation.org\/forum\/index.php?topic=12545.360\" target=\"_blank\" rel=\"nofollow\">That German lager flavor<\/a><\/h1>\n<p>I&#8217;ve found a Hochkurtz 2 step infusion mash is my favorite and easiest. I rest at <span style=\"text-decoration: underline;\"><strong>145 for 30 minutes<\/strong><\/span>, infuse with a gallon or so of boiling water up to<span style=\"text-decoration: underline;\"><strong> 158, rest for 40 minutes<\/strong><\/span>. Get good efficiency, good head retention, and great attenuation (1.010-1.012). I&#8217;ve been thinking about doing this mash schedule for all my beers, regardless of style.<\/p>\n<p>I do the same, only with full volume\/no sparge. Half of my water to mash it at <span style=\"text-decoration: underline;\"><strong>145<\/strong><\/span>, the other half to raise to <span style=\"text-decoration: underline;\"><strong>155-158<\/strong><\/span>, vorlauf, drain, boil.<\/p>\n<p>I do this for all styles, but I&#8217;ll alter the rest times depending on what I&#8217;m brewing. Pales usually get 45\/15, Porters get 15\/45, others 30\/30.<\/p>\n<p>Sure thing. Here are some recent batches with beta\/alpha rest times, OG &amp; FG. The Germans got WY 1007 or WY 2565, everything else WY 1968.<\/p>\n<table>\n<tbody>\n<tr>\n<td><strong>ESB<\/strong><br \/>\n45\/15<br \/>\n1.057 -1.014<\/td>\n<td><strong>Best Bitter<\/strong><br \/>\n45\/15<br \/>\n1.048 &#8211; 1.012<\/td>\n<td><strong>Porter<\/strong><br \/>\n15\/45<br \/>\n1.060 &#8211; 1.016<\/td>\n<td><strong>Altbier<\/strong><br \/>\n30\/30<br \/>\n1.053 &#8211; 1.012<\/td>\n<\/tr>\n<tr>\n<td><strong>Sticke Altbier<\/strong><br \/>\n45\/15<br \/>\n1.060 &#8211; 1.012<\/td>\n<td><strong>Kolsch<\/strong><br \/>\n45\/15<br \/>\n1.048 &#8211; 1.009<\/td>\n<td><strong>IIPA \/ American Barleywine<\/strong><br \/>\n60\/15<br \/>\n1.090 &#8211; 1.016<\/td>\n<td><strong>APA<\/strong><br \/>\n60\/15<br \/>\n1.053 &#8211; 1.010<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"<p>That German lager flavor I&#8217;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. &hellip; <a href=\"https:\/\/hellbach.us\/blog\/food-drink\/beer\/that-german-lager-flavor-mash-temperature\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1623","post","type-post","status-publish","format-standard","hentry","category-beer"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>That German lager flavor mash temperature - Hellbach blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/hellbach.us\/blog\/food-drink\/beer\/that-german-lager-flavor-mash-temperature\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"That German lager flavor mash temperature - Hellbach blog\" \/>\n<meta property=\"og:description\" content=\"That German lager flavor I&#8217;ve found a Hochkurtz 2 step infusion mash is my favorite and easiest. 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