I did a double brew day again yesterday, as this is the last brew day until the move is complete. Brewed a Bohemian pilsner, which I used American 2 Row. I did a single decoction mash, which after I was done I realized that I had done it incorrectly.
I decocted 7 qrts and started to boil, which is correct, but the problem was I boiled the grist for 45 minutes. The non decocted portion was held at 130 degrees for about an hour and a half. If I had been using "less-modified" malt, this might not have been a problem. But being that I used highly modified 2 row, this beer may end up without much body. The only thing that may help is the fact that I did boil the grist as long as i did. Going to give it the lager treatment, primary fermentation at 48 degrees for 2-3 weeks and then lager it for 4-6 weeks.
I also brewed a brown ale that will get a pound and a half of maple syrup in secondary. I wasn't thinking when I started the mash for this one by starting it to early, my kettle still had the pilsner in it... The mash for the brown was held at 154 for almost 2 hours. This will also lead to a beer that will probably be a bit thin... not to mention the fact that I will be adding the fermentables (maple syrup) later in the fermentation.
It's cool enough up here now that I can probably do lagers in my garage until early spring.
BTW: I just racked my 2nd iteration of your Trippel recipe. This time around I used a darker syrup, and bumped up the hops about 20%.
For whatever reason there was a ridiculous amount of trubb in the bottom of my bucket. I salvaged most and will harvest the yeast.
It'll be interesting to see how the changes affect the flavor.
My long weekend includes this:
http://www.brewersfriend.com/homebrew/recipe/view/24867/name-this-recipe
BTW: looking for a clever name
The Bitter Monk
