I am planning on making a German Hefe, on that I have made numerous times before, but I have always done single infusions at 154. This time I want to try getting that extra malt pop and wanted to get my hands wet on a decoction. I was wondering if anyone familiar with the process can critique the process?
4.85 lbs Western Wheat Malt
4.85 lbs Durst German Pils
-Protein Rest at 122 deg for 35 minutes (strike with 3 gal @ 129)
-Saccharification 154 deg for 40 minutes (decoct 5.4 quarts of mash and boil it) return decoct to mash tun.
-Vorlauf and drain 1st runnings
-Mash out: Add 4.70 gallons at 200 degrees for 10 minutes
-Vorlauf and drain 2nd runnings
Boil for 90 minutes and add hops at 60.
Pitch Wyeast 3068 Weihenstephan Weizen (starter made)
Ferment at 62 for 1 week. Raise to ambient temp 65-67 for 3 weeks.
Keg at 2.5 volumes
Any and all input is welcomed