Pressure Cooker Decoction

Example of triple decoction using pressure cooker.
I used a 22 quart pressure cooker. The mash was held
in a SS pot (handle removed) which sat inside the cooker.
The "thick part" was pulled out using a colander. The main
mash was held in oven during decoctions.
Don't vent the cooker to cool - this will cause a boil over
mess!

Brewer:	Bedford MA		Email:	-
Beer:	Pressure Cooker Decoction		Style:	German Pilsener
Type:	All grain		Size:	5.5 gallons
Color:	3 HCU (~3 SRM)		Bitterness:	27 IBU
OG:	1.052		FG:	1.008
Alcohol:	5.6% v/v (4.4% w/w)
Water:	Pre-boil MWRA soft water and rest.
Grain:	8 lb. German Pilsner (Weyermann) .5 lb. British Munich (Dark) .5 lb. Dextrine malt (Cara-Pils)
Mash:	84% efficiency
	Dough in with 11 pints room temp water. Add 6 - 8 pints boiling water to raise temp to 105 °F (acid rest) pH=5.3 1st decotion: Remove 1/3 thick part and pressure cook at 15 lb for 10 minutes, return to mash (mix) to raise temp to 122 °F (protein rest) 2nd decoction: Remove 1/3 or more of thick part and pressure cook at 15 lb for 10 minutes, return to mash (mix) and add boiling water to raise mash temp to 153 °F (conversion rest) 3rd decoction: Boil thin part (liquid) for 5 minutes and return to mash raising temp to 185 °F (mash out)
Boil:	90 minutes	SG 1.052	5.5 gallons
	1/2 oz perle plug as wort collects 1 tsp irish moss for last 15 minutes
Hops:	0.5 oz. Perle (9.2% AA, 90 min.) 1.0 oz. Saaz (2.9% AA, 30 min.) 1.0 oz. Saaz (2.9% AA, 15 min.)
Yeast:	Wyeast 2206 in 2 quart starter. Have also used W1007

Recipe posted 06/21/01.