We only include schedules with a settled shape in the literature (Kunze;
Narziß; standard Czech practice). Anything else would be our own guess under
a traditional name. A brewer who wants the Narziß enhanced double can build
it from the double.
Two details matter:
The thick pulls carry a conversion rest. A pull taken from a protein
rest is full of unconverted starch, and boiling unconverted starch sets it
and loses the extract. Traditional practice holds the pull near 70 °C
until it converts, then boils it; the presets do the same.
The triple's last pull is thin. By that point there's nothing to gain
from boiling more grain, and the pull is only there to raise the
temperature. Here a grain-free pull is traditional practice, not a
shortcut.
Ready-made decoction schedules.
We only include schedules with a settled shape in the literature (Kunze; Narziß; standard Czech practice). Anything else would be our own guess under a traditional name. A brewer who wants the Narziß enhanced double can build it from the double.
Two details matter: