As a force of habit, we tend to stick to the classic blend all day every day. For many of us, boiling the kettle is the first little way that we treat ourselves in the morning, and the last thing we do to unwind at night.Īs much as we love a mug of our standard breakfast blend, we can get a little bit stuck in a rut when it comes to our tea-drinking. ***With the regular 3.5%AA Saaz the hop additions are 1.5oz 90min, 2oz 20min, 1oz 10min, 1oz 0min.For us Brits, the number of cups of tea that we get through in a day is pretty mind boggling. **This beer won a national silver medal at the Saskatoon Headhunters Competition (2017) and has consistently scored 40's at other national competitions. After which, just carry out a temperature/infusion mash schedule based on your preferences. Add some carapils malt (or your preferred alternative) for improved head retention. Include some melanoidin malt for a slight decoction 'feel'. Substitute some of the pilsner malt for vienna and/or munich to add colour and depth. Instead of the labour intensive double decoction mash schedule you could: After the decoctions and mash out are finished proceed to sparge/lauter as usual. Once this rest has finished, raise the temperature up to a mash out rest of 167F and hold for 10min.

Hold this temperature for 30min while adding back any leftover decoction (if any) as it cools. Add the second decoction back to the mash, little by little, aiming for an alpha rest temperature of 158F. Slowly bring the pot up to a boil and continue to boil for 10min. After this has finished, pull off roughly 1/6 (0.7gal/2.6L) of the thickest mash a second time and place it in the separate pot.

Add the decoction back to the 125F mash, little by little, aiming for a beta rest temperature of 148F. Stir often so the grains do not burn, but try to allow some 'browning' to help darken the colour and enhance the flavour/aroma profiles. Bring the pot slowly up to 158F and hold for 15min, then slowly bring it up to a boil and proceed to boil for 10min. Perform a protein rest at 125F for 15min, then pull off slightly less than 1/3 (1.16gal/4.4L) of the thickest mash and place it in a separate pot. The decoction measurements below are ones I developed for an electric system and err on the side of caution, so they are the lower amounts needed to potentially reach the next temperature step and direct heat can be applied to compensate.* *Note: Pilsner Urquell uses a triple decoction method with an initial acid rest, but I use well enough modified malts and correct for pH already so the first of three decoctions is unnecessary. If the pH is too low I add chalk (which should ideally be dissolved in carbonated water first) or baking soda (which can be added directly to the mash). If the pH is too high, this usually means adding acid malt (~1% of the grist for every intended. My water goes like this, and should be a safe bet if you havent tested your water: Dry hop schedule is first addition at 36-48 hours into fermentation (to scrub O2 and oil biotransformation), next dirrctly in keg for aroma.Ĭhanged bemla+blueberyy to citra+apricot/peachĬhanged to poland spring water, reduced gypsum from 3 to 1.5

Homebrew dash 3