While I was at it I tasted this year's Maibock. This year was an expirmental year for the Maibock. I wanted to compare single infusion vs. decoction mashing. Normally I do a triple decoction mash on the Maibock. This year I decided to try a single infusion. After all, many brewers insist that decoction mashing isn't necessary. I agree it's not necessary but necessity isn't the real reason one would do a decoction mash these days. The question is does it make the beer taste better? In my opinion, after tasting this, the triple decoction version is superior. Now this one tastes good but it's not that extra special smoothness and malty goodness that I've gotten out of this style in the past. This years version is, as you would expect. a bit drier and sharper and this even after cheating and adding 1lb of Melanoidin malt. I'll let others be the judge when I tap this in May but I'll be returning to decoction mashing for most of my lagers. It's actually a shame because it means more work but I can now taste that the extra effort is worth it.
That being said, this year's Maibock is going to be delicous. I don't want to alarm anyone that is going to be drinking it in a few weeks. It's just that I like the traditional version better. Anyhow, we'll have the Rauchbier to add some variety too.
In other news, I've got lots of brewing ahead. I've got two 55lb sacks of grain yet to be opened, another 10lbs of smoked malt and plenty of hops to use. April will be a very busy brewing month.
But for now it's time to drink some beer. NERAX is tommorrow!!!
Here's my new 15 gallon brew kettle in action.
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