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Home Brew Forums > Home Brewing Beer > General Techniques > Decoction vs melanoidin malt
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Old 08-07-2012, 10:44 PM   #12
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Thanks for all the kind words everyone. Over the years I've gone from being a decoction skeptic, to a true believer, back to a skeptic again. After this study, I'm more willing to use decoction mashes in certain situations. Decoction does a couple cool things that infusion mashing doesn't, but it definitely doesn't increase "maltiness" more than specialty grain can.

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Old 08-23-2012, 03:42 AM   #13
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Nate, its posts like yours that compelled me to join this website in the first place; really appreciate your sharing the results. I have been reading up quite a bit on this very topic and have to say that anecdotal evidence from guys like you go a long way. One day i hope to contribute back to this forum with such helpful info as you have. Cheers my friend,

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Old 11-03-2012, 09:07 PM   #14
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Very interesting and well done. You probably should have done the comparision with single dedoction, or at most a double decoction. Most German Breweries have moved in this direction due to better quality and higher modified malts.

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Old 11-03-2012, 09:50 PM   #15
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Quote:
Originally Posted by Trillium View Post
Very interesting and well done. You probably should have done the comparision with single dedoction, or at most a double decoction. Most German Breweries have moved in this direction due to better quality and higher modified malts.
I wanted to go with the largest conceivable difference in mashing to see if there really was a difference. Still, the beers were very similar, and a couple people mistakenly ID'd duplicates. I think the potential effects from one mashing regime vs another are astonishingly small, in practice. If the most extreme ends of the mashing spectrum yielded very similar results, I doubt intermediate mashing schedules would be discernibly different.

But, I'd love for someone to prove me wrong, and I'd be happy to volunteer my taste buds if anyone wants to perform a similar experiment.
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Old 11-04-2012, 06:07 PM   #16
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I would also volunteer my taste buds, you know, for the sake of the hobby.

I didn't start out as a decoction skeptic but I'm definitely more open to the skepticism than I used to be. I've tasted commercial beers I'd swear were decocted but weren't and ones that were that I detect no character associated with decoction mashes. Live Oak Hefeweizen is an exceptional hefeweizen and conventional logic says that's definitely a beer that's decocted because it's very thick and malty but it's not. They just do a single infusion. I'm not sure if they use melanoidin malt or carapils or something else but it's definitely not missing anything without the decoction mash.

In my own brewing I feel like there's a noticeable difference in a few of my beers I decoction mash so I don't think I would give it up although I could probably get very close to the same effect with some melanoidin malt and/or carapils.

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Old 11-04-2012, 06:14 PM   #17
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The triple-decocted beer was described as less malty than the melanoidin malt beer. So if you want malty, don't expect a decoction to automatically give you that profile.

There was definitely a very small difference, though the decocted beer was the opposite of the "conventional wisdom" expectation. It was perceived as less malty and more bitter.

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Old 01-10-2013, 11:50 PM   #18
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Quote:
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Very interesting and well done. You probably should have done the comparision with single dedoction, or at most a double decoction. Most German Breweries have moved in this direction due to better quality and higher modified malts.
I'm with this guy (gal?). Why a compare with a no-sparge? You're leaving out the control from the scientific method. It's a great write up and all but a proper experiment would be same recipe, same yeast, same sparge, different mash methods. If you then determine there is a difference, then introduce the melanoidin. I don't mean to be naggy but this is a pretty frequently disputed subject and it could use a good thorough experiment.
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Old 01-11-2013, 12:19 AM   #19
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If tasters struggled to identify how and which beers are different in the most extreme case, how would making the beers more similar yield better results? But, if you think your experiment would be more valid, I'd be happy to lend my tastebuds.

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Old 03-20-2013, 08:06 PM   #20
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Quote:
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If tasters struggled to identify how and which beers are different in the most extreme case, how would making the beers more similar yield better results?
I agree with this.
Thanks for taking the time to do the experiment and post the results for all of us to judge for ourselves.
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