New Giveaway - Wort Monster Conical Fermeneter!

Home Brew Forums > Home Brewing Beer > General Techniques > Infusion Vs. Decoction Vs. Multi-Step Temp.




Reply
 
LinkBack Thread Tools Display Modes
Old 03-25-2008, 02:36 PM   #1
Meister Rivington
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Windsor, Ontario, Canada
Posts: 24
Default Infusion Vs. Decoction Vs. Multi-Step Temp.

Ok, likely this has been addressed, at least in part, in other threads, but I didn't immediately find anything in one thread that addresses it all.

My take so far is that for most cases a single step infusion is adequate, except for some adjuncts...correct? and which adjunct primarily?

That being said, is the only reason decoction mashing was used that temperature control was difficult in the past? Is a single-step mostly used now because at home precise temp control is hard?

What are the benefits of one over the other?

Thanks



__________________

Upcoming: European Amber, Boddingtons clone
Primaries: German Pilsner
Secondaries: None
Kegged: None Yet
Bottled: Wit, Oatmeal Stout, American Blonde

Meister Rivington is offline
 
Reply With Quote Quick reply to this message
Old 03-31-2008, 03:50 PM   #2
FlyingHorse
Formerly Bike N Brew
Feedback Score: 0 reviews
 
FlyingHorse's Avatar
Recipes 
 
Join Date: Mar 2007
Location: Evanston IL
Posts: 1,864
Liked 9 Times on 9 Posts

Default

Quote:
Originally Posted by Meister Rivington
My take so far is that for most cases a single step infusion is adequate, except for some adjuncts...correct? and which adjunct primarily?
Anything with a high protein content, like undermodified malts, or unmalted grains (wheat, rye, barley). These generally benefit fro a protein rest.

Quote:
That being said, is the only reason decoction mashing was used that temperature control was difficult in the past? Is a single-step mostly used now because at home precise temp control is hard?
It had little to do with temp control (which would be just as easy of not easier with mutliple infusions). Historically, malts were undermodified, and the decoctions were necessary to release the starches.

Most HBers (and most commercial breweries) use single step mashes because (a) we're largely working with fully modified malts, and (b) it's easier.

Quote:
What are the benefits of one over the other?

http://www.howtobrew.com/section3/chapter16.html
http://www.homebrewtalk.com/wiki/index.php/Decoction
http://brewery.org/library/DecoctFAQ.html
__________________
No signature required.
FlyingHorse is offline
 
Reply With Quote Quick reply to this message
Old 04-01-2008, 01:41 AM   #3
Anthony_Lopez
Feedback Score: 0 reviews
 
Anthony_Lopez's Avatar
Recipes 
 
Join Date: Mar 2008
Location: Groton, MA
Posts: 1,693
Liked 15 Times on 7 Posts
Likes Given: 2

Default

I believe one of the other main reasons that the Germans started the decoction method was to make a repeatable brewing process.

__________________

I'd rather have a bottle in front of me, than a frontal lobotomy.
--Tom Waits

You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer.
--Frank Zappa

My Cheap and Easy Stirplate

Anthony_Lopez is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Multi Step Infusion Mash Question jacksonbrown All Grain & Partial Mash Brewing 4 05-14-2011 06:00 PM
Multi-Step Infusion, total time? schneemann All Grain & Partial Mash Brewing 1 12-08-2008 08:13 PM
Direct Heat Multi-step vs. Decoction menschmaschine All Grain & Partial Mash Brewing 5 08-01-2007 07:39 PM
What about step infusion versus decoction? pjj2ba All Grain & Partial Mash Brewing 6 03-27-2007 10:00 PM
Single-Rest Infusion of Multi-Step? Brewsmith Recipes/Ingredients 9 03-13-2006 08:54 PM