Step Mashing vs. Decoction Mashing - A Brewing Experiment

There has been a lot of debate and discussion amongst homebrewers, beer writers, and beer experts about the need for Decoction Mashing as opposed to just Step Mashing and single infusion.  It does seem that the majority of the opinions are that the older Decoction Mashing method is no longer necessary due to the improvments in malting technology and process.  I've  never thought Decoction Mashing a necessary process to produce good lager beers but I've always wondered if it would yield a noticeable improvement.

So I decided to experiment.  I brewed two identical batches of Bock beer.  First here are the recipes for 5 gallon batches.  The recipes for both the step mash version and decoction mash version are identical and consist of:

10 pounds of Vienna Malt
3 pounds of Munich Malt
1 pound of Caramunich II Malt

This grain bill will yield what would be typically thought of as a Dopplebock (i.e. double strength Bock)

I used Hersbrucker hops in noticeable but not significant amounts.  I also used the Weihenstephan powdered yeast know as Safale W34/70.  I used this yeast as I have found it to be very reliable and consistent.

Both versions I did an initial hot water infusion to start the mash off at a protein rest at around 122-128 degrees.  I let both rest at that temp for 30 minutes.  Using near boiling water I infused the Step Mash version to bring the temperature up into the high 140's.  On the decoction mash version I did a thick decoction (this involves boiling 40% of the thickest mash for about 10 minutes after a gradual temperature increase through the 150 degree range).  After resting in the high 140's (saccarification temperature) I infused more near boiling water into the step mash version to bring it up to a mash out temperature of high 160's and did a thin decoction on the decoction version to do the same.

Both batches underwent a 1 1/2 boil with Hersbrucker hops added with 60 and 30 minutes to go in the boil.  I used a whirlfloc tablet for clarification in each. 

Both batches came out with a starting gravity at exactly 1072.  I was quite pleased that both would be starting their primary fermentation at the exact same gravity. 

Both batches underwent a primary fermentation at around 55 degrees for 2 weeks.

They are now both lagering at around 36 degrees in the lagering tank in secondary carboys.  They will remain in this state for 2 months and then I'll have some friends over for a blind taste test.

Roppelt's Keller - Stiebarlimbach, Franconia, Germany

This is my favorite bier keller.  I dream about this place.  Great Kellerbier, good food, and nice relaxing countryside scenery.  I really could spend an entire day here easily.

It is owned by the Brauerei Roppelt http://www.brauerei-roppelt.de/ which is a short walk from the keller in the village of Stiebarlimbach.  Stiebarlimbach is beautiful, picturesque, little countryside Franconian village and the keller is short walk from the the village center.  It is set against a forested hill known as Kreuzberg.  There are 3 nice bier kellers atop the Kreuzberg hill as well and one can simply walk behind Roppelt's keller across a small stream and up the hill through the woods on a well marked path and suddenly before you appears three kellers all in a row on top of the hill.  Magic!  But Roppelt's is my favorite of the four kellers in this area.  There's just something incredibly peaceful about it.  Some would lay on a beach in Aruba sipping a fruity cocktail probably with an umbrella in it.  I'd rather sit beneath the trees at this keller rain or shine with a krug of kellerbier in my hand.

There is no way I'm not visiting at least for a seidla or 3 when I go back in July.

I've visited twice.  Once in 2009 and once last Summer in 2010.  Both times in July and both times it was cool and rainy.  Yet it was still a beautiful spot to sit and enjoy a nice, somewhat hoppy Kellerbier.  Now all  you have to do is find Stiebarlimbach.

The Beer Gnome blog

Well let's face it, this blog is going to be mostly about beer, homebrewing, and travel.  If you don't like that then what the hell is wrong with you anyhow?  I've got a Facebook account too but this gives me a little more space to rant and ramble and integrate pictures with a blog post.  So here goes.

First off where did the name Beer Gnome come from?  My friends Josh and Cat now living in Bamberg, Germany (Josh is stationed in the US Army there) dubbed me with the name Beer Gnome (pronounced Beer Guh-Nome) when I was over there a few years ago and took Josh on a pub crawl of some of Bambergs fine brewpubs and bars.  How someone that is 6'0" tall and 250 pounds can be labeled a gnome of any sort I still haven't worked out but I like the nickname so I'm keeping it.

Speaking of Bamberg.  It is my favorite city in the world so naturally I will be talking about it a lot here.