30 L kettle, no external heating for whole volume. Mash-in 35C water. After 20 min, take 1/3 portion, heat in 10 L kettle to 65 C on induction hotplate, wait for a negative iodine-test. Boil 45 min, mostly without mixing.

Return to mixture, wait 20 min. Take 1/3 portions, heat in 10 L kettle to 65 C on induction hotplate, wait for a negative iodine-test. Boil 45 min, mostly without mixing.

Return to mixture, wait 20 min. Take liquid, boil 45 min, return.

Then sparging.

Boil for 1h, Perle hops (6 AA%), 29 g at start, Tettnanger hops (2.4 AA%), 24 g at -15 min

LAG101 yeast (German lager strain, captured in expedition to Bayern), fermented at 10+-2 C (non-heated building part with a tiny 200W heater) for about 3 weeks, then diacetyl rest at RT for about a week (feeling lazy), then bottled with light sugar priming, and into a fridge.

OG 1069 FG 1012

Profile is what we could expect from an Oktoberfest, malty body, mildly bitter with pronounced hops aroma.

I must say, it was totally worth it (and done with simplest kitchen tools and a bottle of some veterinarian drug containing iodine). With lager profile as blank canvas, this process is pretty much a show-off of what people should be really doing to make them lagers interesting.

[–] terminal@lemmy.ml 1 points 1 week ago (1 children)

Great work on doing a decoction mash. Im far far too lazy to ever do that. Do you think it benefited the beer?

[–] alzymologist@sopuli.xyz 1 points 1 week ago

Absolutely, it is very hard to miss. And it is easier than infusion the way people do it usually, just takes way more (passive) time. Equipment-wise, having nothing is default too, which is nice.

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