Mash all grains except Carafa III: Protein rest at 127°F (53°C) for 20 min., then raise to 154°F (68°C) for 60 min. Remove a third of thick mash to a second vessel and perform a decoction. While decoction is coming to temperature, add the Carafa III to the main mash. After a 15- to 20-minute decoction, add that back to the main mash and proceed to 169°F (76°C) for mashout. Proceed with a 75-minute boil, adding additions as above. Cool and transfer to fermentation vessel. Oxygenate for 1 minute, then pitch yeast at 51°F (11°C). Keep at 51°F for 3 days, then slowly ramp up temperature by 1°F every 12 hours until reaching 65°F (18°C). Perform a forced diacetyl test. At that point, slowly decrease temperature by 1°F every 12 hours until reaching approximately 40°F (4°C). Dump yeast if possible, and then transfer to a CO2-purged keg along with finings if desired. Allow to bulk age for at least 6 weeks at 40°F (4°C), then enjoy!
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