http://braukaiser.com/wiki/index.php?title=Maibock&feed=atom&action=historyMaibock - Revision history2024-03-28T18:44:44ZRevision history for this page on the wikiMediaWiki 1.24.1http://braukaiser.com/wiki/index.php?title=Maibock&diff=2624&oldid=prevKaiser: /* Mash */2008-11-17T16:48:29Z<p><span dir="auto"><span class="autocomment">Mash</span></span></p>
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<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>[http://braukaiser.com/wiki/index.php?title=Decoction_Mashing#Hochkurz_Double_Decoction Hochkurz double decoction]:</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>[http://braukaiser.com/wiki/index.php?title=Decoction_Mashing#Hochkurz_Double_Decoction Hochkurz double decoction]:</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>* Protein rest at 55C for 20 min (reached by infusion)</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>* Protein rest <ins class="diffchange diffchange-inline">(reached by infusion) </ins>at 55C for 20 min  </div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del class="diffchange diffchange-inline">* Maltose rest </del>at 63C for 30 min before pulling dextrinization rest decocoction <del class="diffchange diffchange-inline">(reached by infusion)</del></div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">* Maltose rest </ins>(reached by infusion) at 63C for 30 min before pulling dextrinization rest decocoction  </div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>* Dextrinization rest <del class="diffchange diffchange-inline">at 70C for 20 min before pulling mash-out decoction </del>(reached by thick decoction, allow 20 min for heating and 10 min for boiling)</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>* Dextrinization rest (reached by thick decoction, allow 20 min for heating and 10 min for boiling) <ins class="diffchange diffchange-inline">at 70C for 20 min before pulling mash-out decoction </ins></div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>* Mash-out at <del class="diffchange diffchange-inline">76C </del>(thin decoction, allow 10 min for heating and 5 min for boiling)</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>* Mash-out at (<ins class="diffchange diffchange-inline">reached by </ins>thin decoction, allow 10 min for heating and 5 min for boiling) <ins class="diffchange diffchange-inline">76C </ins></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>[http://braukaiser.com/wiki/index.php?title=Infusion_Mashing#Multi_step_infusion_mashes multi step infusion mash]:</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>[http://braukaiser.com/wiki/index.php?title=Infusion_Mashing#Multi_step_infusion_mashes multi step infusion mash]:</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>* Protein rest at 55C for 20 min (infusion)</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>* Protein rest <ins class="diffchange diffchange-inline">(infusion) </ins>at 55C for 20 min  </div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del class="diffchange diffchange-inline">* Saccrification </del>at 65.5C for 45 min before pulling decoction <del class="diffchange diffchange-inline">(infusion)</del></div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">* Saccharification </ins>(infusion) at 65.5C for 45 min before pulling decoction  </div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>* Mash-out <del class="diffchange diffchange-inline">at 76C </del>(thin decoction, allow 10 min for heating and 5 min for boiling)</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>* Mash-out (thin decoction, allow 10 min for heating and 5 min for boiling) <ins class="diffchange diffchange-inline">at 76C </ins></div></td></tr>
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</table>Kaiserhttp://braukaiser.com/wiki/index.php?title=Maibock&diff=2623&oldid=prevKaiser: /* Mash */2008-11-17T16:46:46Z<p><span dir="auto"><span class="autocomment">Mash</span></span></p>
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<td colspan='2' style="background-color: white; color:black; text-align: center;">Revision as of 16:46, 17 November 2008</td>
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<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Calculate the water additions to reach a final mash thickness of ~ 3.2 l/kg</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Calculate the water additions to reach a final mash thickness of ~ 3.2 <ins class="diffchange diffchange-inline">- 3.5 </ins>l/kg</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>=Boil=</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>=Boil=</div></td></tr>
</table>Kaiserhttp://braukaiser.com/wiki/index.php?title=Maibock&diff=2319&oldid=prevKaiser: /* Mash */2008-09-09T12:25:12Z<p><span dir="auto"><span class="autocomment">Mash</span></span></p>
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<td colspan='2' style="background-color: white; color:black; text-align: center;">Revision as of 12:25, 9 September 2008</td>
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<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>=Mash=</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>=Mash=</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>This Maibock was actually part of a [http://<del class="diffchange diffchange-inline">troesterfamily</del>.com<del class="diffchange diffchange-inline">/brewing</del>/lifetype2/index.php?op=ViewArticle&articleId=11&blogId=1 decoction experiment]. Since I wasn't able to detect any sigificant difference you have your choice of mashing shedules to move between the rests:</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>This Maibock was actually part of a [http://<ins class="diffchange diffchange-inline">braukaiser</ins>.com/lifetype2/index.php?op=ViewArticle&articleId=11&blogId=1 decoction experiment]. Since I wasn't able to detect any sigificant difference you have your choice of mashing shedules to move between the rests:</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>[http://braukaiser.com/wiki/index.php?title=Decoction_Mashing#Hochkurz_Double_Decoction Hochkurz double decoction]:</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>[http://braukaiser.com/wiki/index.php?title=Decoction_Mashing#Hochkurz_Double_Decoction Hochkurz double decoction]:</div></td></tr>
</table>Kaiserhttp://braukaiser.com/wiki/index.php?title=Maibock&diff=1934&oldid=prevKaiser at 03:01, 17 May 20082008-05-17T03:01:51Z<p></p>
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<td colspan='2' style="background-color: white; color:black; text-align: center;">Revision as of 03:01, 17 May 2008</td>
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<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Maibock_II.png|center]]</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Maibock_II.png|center]]</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>This is what I would consider a classic Maibock example. Contrary to popular belief, a Maibock is not a Helles brewed to Bock strength (by German law <del class="diffchange diffchange-inline">this </del>means an original extract of more than 16 Plato) but more a modern Oktoberfest brewed to Bock strength, since it is not brewed from 100% Pilsner malt like a classic Helles is. This beer benefits from a fairly long lagering process (about 3 months) and should therefore be brewed in late December or early January to be ready to be tapped in Mai. Preferably while raising a Maibaum. This Maibock targets an original extract amount of 16.5 Plato. which is where most of the German Maibocks are. Like almost any other German beer, you want this to be drinkable by the Mass (1L Glasses).</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>This is what I would consider a classic Maibock example. Contrary to popular belief, a Maibock is not a Helles brewed to Bock strength (by German law <ins class="diffchange diffchange-inline">Bock </ins>means an original extract of more than 16 Plato) but more a modern Oktoberfest <ins class="diffchange diffchange-inline">beer </ins>brewed to Bock strength, since it is not brewed from 100% Pilsner malt like a classic Helles is. This beer benefits from a fairly long lagering process (about 3 months) and should therefore be brewed in late December or early January to be ready to be tapped in Mai. Preferably while raising a <ins class="diffchange diffchange-inline">[http://de.wikipedia.org/wiki/Maibaum </ins>Maibaum<ins class="diffchange diffchange-inline">]</ins>. This Maibock targets an original extract amount of 16.5 Plato. which is where most of the German Maibocks are. Like almost any other German beer, you want this to be drinkable by the Mass (1L Glasses).</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
</table>Kaiserhttp://braukaiser.com/wiki/index.php?title=Maibock&diff=1933&oldid=prevKaiser: /* Primary fermentation */2008-05-17T02:56:30Z<p><span dir="auto"><span class="autocomment">Primary fermentation</span></span></p>
<table class='diff diff-contentalign-left'>
<col class='diff-marker' />
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<col class='diff-content' />
<tr style='vertical-align: top;'>
<td colspan='2' style="background-color: white; color:black; text-align: center;">← Older revision</td>
<td colspan='2' style="background-color: white; color:black; text-align: center;">Revision as of 02:56, 17 May 2008</td>
</tr><tr><td colspan="2" class="diff-lineno">Line 89:</td>
<td colspan="2" class="diff-lineno">Line 89:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>This is key: Keep the primary fermentation temp below or at 9 C for 2 weeks or until the fermentation activity has subsided significantly. In high gravity beers like Bocks yeast has a tendency to develop an elavated level of fusel alcohols. This will lead to an alcohol taste of the beer, but you don't want that. The less you are able to taste the alcohol the better.</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>This is key: Keep the primary fermentation temp below or at 9 C for 2 weeks or until the fermentation activity has subsided significantly. In high gravity beers like Bocks yeast has a tendency to develop an elavated level of fusel alcohols. This will lead to an alcohol taste of the beer, but you don't want that. The less you are able to taste the alcohol the better.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>I also strongly recommend the [[Fast Ferment Test]] for that beer as it will tell you the limit of attenuation. You want the actual attenuation to be 4% below the limit of attenuation. If the fast ferment test finishes at 3.0 Plato, the beer should ideally finish at 3.6 Plato. But if the yeast stalls earlier, you will have to live with that. Hopefully the beer is not to sweet. You may raise the temp or add fresh yeast (in the form of [[Kraeusening|Kraeusen]] if possible).</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>I also strongly recommend the [[Fast Ferment Test]] for that beer as it will tell you the limit of attenuation. You want the actual attenuation to be 4<ins class="diffchange diffchange-inline">-6</ins>% below the limit of attenuation. If the fast ferment test finishes at 3.0 Plato, the beer should ideally finish at 3.6 Plato. But if the yeast stalls earlier, you will have to live with that. Hopefully the beer is not to sweet. You may raise the temp or add fresh yeast (in the form of [[Kraeusening|Kraeusen]] if possible).</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>In my case the FFT finished at 3.0 Plato and the beer finished at 4.1 Plato. This is a difference of 7% and I think the beer has a touch to much sweetness. Next time I'll be working better to get the yeast to go further.</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>In my case the FFT finished at 3.0 Plato and the beer finished at 4.1 Plato. This is a difference of 7% and I think the beer has a touch to much sweetness. Next time I'll be working better to get the yeast to go further.</div></td></tr>
</table>Kaiserhttp://braukaiser.com/wiki/index.php?title=Maibock&diff=1932&oldid=prevKaiser: /* Primary fermentation */2008-05-17T02:56:08Z<p><span dir="auto"><span class="autocomment">Primary fermentation</span></span></p>
<table class='diff diff-contentalign-left'>
<col class='diff-marker' />
<col class='diff-content' />
<col class='diff-marker' />
<col class='diff-content' />
<tr style='vertical-align: top;'>
<td colspan='2' style="background-color: white; color:black; text-align: center;">← Older revision</td>
<td colspan='2' style="background-color: white; color:black; text-align: center;">Revision as of 02:56, 17 May 2008</td>
</tr><tr><td colspan="2" class="diff-lineno">Line 89:</td>
<td colspan="2" class="diff-lineno">Line 89:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>This is key: Keep the primary fermentation temp below or at 9 C for 2 weeks or until the fermentation activity has subsided significantly. In high gravity beers like Bocks yeast has a tendency to develop an elavated level of fusel alcohols. This will lead to an alcohol taste of the beer, but you don't want that. The less you are able to taste the alcohol the better.</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>This is key: Keep the primary fermentation temp below or at 9 C for 2 weeks or until the fermentation activity has subsided significantly. In high gravity beers like Bocks yeast has a tendency to develop an elavated level of fusel alcohols. This will lead to an alcohol taste of the beer, but you don't want that. The less you are able to taste the alcohol the better.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>I also strongly recommend the [Fast Ferment Test] for that beer as it will tell you the limit of attenuation. You want the actual attenuation to be 4% below the limit of attenuation. If the fast ferment test finishes at 3.0 Plato, the beer should ideally finish at 3.6 Plato. But if the yeast stalls earlier, you will have to live with that. Hopefully the beer is not to sweet. You may raise the temp or add fresh yeast (in the form of [[Kraeusening|Kraeusen]] if possible).</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>I also strongly recommend the <ins class="diffchange diffchange-inline">[</ins>[Fast Ferment Test<ins class="diffchange diffchange-inline">]</ins>] for that beer as it will tell you the limit of attenuation. You want the actual attenuation to be 4% below the limit of attenuation. If the fast ferment test finishes at 3.0 Plato, the beer should ideally finish at 3.6 Plato. But if the yeast stalls earlier, you will have to live with that. Hopefully the beer is not to sweet. You may raise the temp or add fresh yeast (in the form of [[Kraeusening|Kraeusen]] if possible).</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>In my case the FFT finished at 3.0 Plato and the beer finished at 4.1 Plato. This is a difference of 7% and I think the beer has a touch to much sweetness. Next time I'll be working better to get the yeast to go further.</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>In my case the FFT finished at 3.0 Plato and the beer finished at 4.1 Plato. This is a difference of 7% and I think the beer has a touch to much sweetness. Next time I'll be working better to get the yeast to go further.</div></td></tr>
</table>Kaiserhttp://braukaiser.com/wiki/index.php?title=Maibock&diff=1931&oldid=prevKaiser at 02:54, 17 May 20082008-05-17T02:54:41Z<p></p>
<table class='diff diff-contentalign-left'>
<col class='diff-marker' />
<col class='diff-content' />
<col class='diff-marker' />
<col class='diff-content' />
<tr style='vertical-align: top;'>
<td colspan='2' style="background-color: white; color:black; text-align: center;">← Older revision</td>
<td colspan='2' style="background-color: white; color:black; text-align: center;">Revision as of 02:54, 17 May 2008</td>
</tr><tr><td colspan="2" class="diff-lineno">Line 1:</td>
<td colspan="2" class="diff-lineno">Line 1:</td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Maibock_II.png]]</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Maibock_II.png<ins class="diffchange diffchange-inline">|center</ins>]]</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>This is what I would consider a classic Maibock example. Contrary to popular belief, a Maibock is not a Helles brewed to Bock strength (by German law this means an original extract of more than 16 Plato) but more a modern Oktoberfest brewed to Bock strength, since it is not brewed from 100% Pilsner malt like a classic Helles is. This beer benefits from a fairly long lagering process (about 3 months) and should therefore be brewed in late December or early January to be ready to be tapped in Mai. Preferably while raising a Maibaum. This Maibock targets an original extract amount of 16.5 Plato. which is where most of the German Maibocks are. Like almost any other German beer, you want this to be drinkable by the Mass (1L Glasses).</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>This is what I would consider a classic Maibock example. Contrary to popular belief, a Maibock is not a Helles brewed to Bock strength (by German law this means an original extract of more than 16 Plato) but more a modern Oktoberfest brewed to Bock strength, since it is not brewed from 100% Pilsner malt like a classic Helles is. This beer benefits from a fairly long lagering process (about 3 months) and should therefore be brewed in late December or early January to be ready to be tapped in Mai. Preferably while raising a Maibaum. This Maibock targets an original extract amount of 16.5 Plato. which is where most of the German Maibocks are. Like almost any other German beer, you want this to be drinkable by the Mass (1L Glasses).</div></td></tr>
</table>Kaiserhttp://braukaiser.com/wiki/index.php?title=Maibock&diff=1930&oldid=prevKaiser at 02:54, 17 May 20082008-05-17T02:54:07Z<p></p>
<table class='diff diff-contentalign-left'>
<col class='diff-marker' />
<col class='diff-content' />
<col class='diff-marker' />
<col class='diff-content' />
<tr style='vertical-align: top;'>
<td colspan='2' style="background-color: white; color:black; text-align: center;">← Older revision</td>
<td colspan='2' style="background-color: white; color:black; text-align: center;">Revision as of 02:54, 17 May 2008</td>
</tr><tr><td colspan="2" class="diff-lineno">Line 1:</td>
<td colspan="2" class="diff-lineno">Line 1:</td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">[[Image:Maibock_II.png]]</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"></ins></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>This is what I would consider a classic Maibock example. Contrary to popular belief, a Maibock is not a Helles brewed to Bock strength (by German law this means an original extract of more than 16 Plato) but more a modern Oktoberfest brewed to Bock strength, since it is not brewed from 100% Pilsner malt like a classic Helles is. This beer benefits from a fairly long lagering process (about 3 months) and should therefore be brewed in late December or early January to be ready to be tapped in Mai. Preferably while raising a Maibaum. This Maibock targets an original extract amount of 16.5 Plato. which is where most of the German Maibocks are. Like almost any other German beer, you want this to be drinkable by the Mass (1L Glasses).</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>This is what I would consider a classic Maibock example. Contrary to popular belief, a Maibock is not a Helles brewed to Bock strength (by German law this means an original extract of more than 16 Plato) but more a modern Oktoberfest brewed to Bock strength, since it is not brewed from 100% Pilsner malt like a classic Helles is. This beer benefits from a fairly long lagering process (about 3 months) and should therefore be brewed in late December or early January to be ready to be tapped in Mai. Preferably while raising a Maibaum. This Maibock targets an original extract amount of 16.5 Plato. which is where most of the German Maibocks are. Like almost any other German beer, you want this to be drinkable by the Mass (1L Glasses).</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
</table>Kaiserhttp://braukaiser.com/wiki/index.php?title=Maibock&diff=1926&oldid=prevKaiser: /* Mash */2008-05-17T02:43:55Z<p><span dir="auto"><span class="autocomment">Mash</span></span></p>
<table class='diff diff-contentalign-left'>
<col class='diff-marker' />
<col class='diff-content' />
<col class='diff-marker' />
<col class='diff-content' />
<tr style='vertical-align: top;'>
<td colspan='2' style="background-color: white; color:black; text-align: center;">← Older revision</td>
<td colspan='2' style="background-color: white; color:black; text-align: center;">Revision as of 02:43, 17 May 2008</td>
</tr><tr><td colspan="2" class="diff-lineno">Line 64:</td>
<td colspan="2" class="diff-lineno">Line 64:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* Protein rest at 55C for 20 min (reached by infusion)</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* Protein rest at 55C for 20 min (reached by infusion)</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>* Maltose rest at 63C for 30 min before pulling decocoction (reached by infusion)</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>* Maltose rest at 63C for 30 min before pulling <ins class="diffchange diffchange-inline">dextrinization rest </ins>decocoction (reached by infusion)</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>* Dextrinization rest at 70C for 20 min before pulling decoction (reached by thick decoction, allow 20 min for heating and 10 min for boiling)</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>* Dextrinization rest at 70C for 20 min before pulling <ins class="diffchange diffchange-inline">mash-out </ins>decoction (reached by thick decoction, allow 20 min for heating and 10 min for boiling)</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* Mash-out at 76C (thin decoction, allow 10 min for heating and 5 min for boiling)</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* Mash-out at 76C (thin decoction, allow 10 min for heating and 5 min for boiling)</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
</table>Kaiserhttp://braukaiser.com/wiki/index.php?title=Maibock&diff=1925&oldid=prevKaiser: /* Mash */2008-05-17T02:43:22Z<p><span dir="auto"><span class="autocomment">Mash</span></span></p>
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<td colspan='2' style="background-color: white; color:black; text-align: center;">← Older revision</td>
<td colspan='2' style="background-color: white; color:black; text-align: center;">Revision as of 02:43, 17 May 2008</td>
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<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>[http://braukaiser.com/wiki/index.php?title=Decoction_Mashing#Hochkurz_Double_Decoction Hochkurz double decoction]:</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>[http://braukaiser.com/wiki/index.php?title=Decoction_Mashing#Hochkurz_Double_Decoction Hochkurz double decoction]:</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>* Protein rest at 55C for 20 min (infusion)</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>* Protein rest at 55C for 20 min (<ins class="diffchange diffchange-inline">reached by </ins>infusion)</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>* Maltose rest at 63C for 30 min before pulling decocoction (infusion)</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>* Maltose rest at 63C for 30 min before pulling decocoction (<ins class="diffchange diffchange-inline">reached by </ins>infusion)</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>* Dextrinization rest at 70C for 20 min before pulling decoction (thick decoction, allow 20 min for heating and 10 min for boiling)</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>* Dextrinization rest at 70C for 20 min before pulling decoction (<ins class="diffchange diffchange-inline">reached by </ins>thick decoction, allow 20 min for heating and 10 min for boiling)</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* Mash-out at 76C (thin decoction, allow 10 min for heating and 5 min for boiling)</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* Mash-out at 76C (thin decoction, allow 10 min for heating and 5 min for boiling)</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
</table>Kaiser