Author Topic: Earl'sches Decoction Profile in Beersmith?  (Read 647 times)

Offline coolguywalt

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Earl'sches Decoction Profile in Beersmith?
« on: April 03, 2020, 12:27:01 PM »
I am trying to figure out the best way to get this decoction method built into Beersmith 3.  It is known as a Earl'sches Decoction - you basically step through the protein rest and different saccharification rests with 2/3rds of the grain, boil it, then add the remaining warm mash water to cool the mash down from boiling and adding the remaining 1/3rd of the grain to hit your saccharification temperature.

Here's it described in the article:
"Earl'sches" Variation
This beer can be also brewed using Earl?s decoction process.
Split the grist into a 9.5 lb. (4.3 kg) portion and a 4.3 lb. (2 kg) portion. Prepare two portions of water with 10.4 qt. (9.8 L) each.
Stir the 9.5 lb. (4.3 kg) grist into one of the 10.4 qt. (9.8 L) portions of water. Heat this mash to 149?F (65?C) and rest for 30 minutes. Raise temperature to 162?F (72?C) and rest for 30 minutes. Check for saccharification with an iodine test. When the mash is fully converted, bring it to a boil and boil for 20 minutes.
Add the second portion of the water to the mash. This should reduce the mash temperature to below 149?F (65?C). If not, add more cold water. Stir in the remaining 4.3 lb. (2 kg) grist. Heat the entire mash to 149?F (65?C) and rest for 30 minutes. After the rest, raise the mash temperature to 162?F (72?C) and rest for 30 minutes. When an iodine test shows full saccharification of the mash, heat to 172?F (78?C) and mash out. Begin lautering and follow the remaining instructions above.

Link to source:  https://www.homebrewersassociation.org/homebrew-recipe/may-the-bock-be-with-you/

Anyone had any success in being able to build this into a mash profile?  Any idea how I might be able to do this?  Thanks!
« Last Edit: May 08, 2020, 12:54:01 PM by coolguywalt »

Offline brewfun

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Re: Earl'sches Decoction Profile in Beersmith?
« Reply #1 on: April 04, 2020, 01:15:36 PM »
The short answer is that BeerSmith will put the mash steps into ascending temperature order, no matter how you enter and save it. There have been hints that may change in a future version.

That mash looks like it's intended for people with a single kettle (possibly a version of BIAB?) as a way to ensure full conversion. It's also useful for avoiding child care for hours and hours.

Beer Appreciation is the space between pints.

Online merfizle

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Re: Earl'sches Decoction Profile in Beersmith?
« Reply #2 on: April 05, 2020, 09:21:56 AM »
Unfortunately, the current decoction programs in BS are only geared to a single mash. Have a more customizable decoction portion would be great as I usually hold it at saccharification temps for 10-20 minutes before raising it slowly to boiling temperature.

Mark
Primary: Lambic base for solera barrel
Kegged: Bavarian Weissbier, N. English brown, Roggenbier

Offline coolguywalt

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Re: Earl'sches Decoction Profile in Beersmith?
« Reply #3 on: May 08, 2020, 12:53:42 PM »
Well, it is a different way of doing a decoction: you boil part of the mash and get the melanoidins from that and do not have to continually keep scooping some out, hope you hit the target temp.....this way you just use that kettle you are boiling in and only have to transfer from kettle to tun once.

 

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