Dgonza9

Recipes 

I'm wondering if anyone has worked out a good way to do a decoction mash in an electric rig with an element mounted in a keggle.

Would an ULWD heat stick work for this purpose? Just thinking out loud about the possibilities. Seems like this is one of the limitations of this kind of system.

Any ideas are appreciated.

Cheers!

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On Tap: Surly Furious, Belgian Trippel, Da Yoopers Pale Ale, Chocolate Lager, Wee too Heavy (barrel aged Scottish), Belgian Barrel Aged Barleywine, Simcoe Pale Ale, Galaxy/Nelson Sauvin IIPA, Broken foot Pilsner, Da Yooper's Oatmeal Stout

Bourbon Barrel
Kegged:

Fermenting Gumballhead with Nelson Sauvin

on Deck: Dogfish Head Indian Brown Clone, Ocktoberfast Ale, Rodenbach Clone.

wyzazz

Recipes 

Nothing feasible comes to mind, I'd pull the decoction and do it on my turkey fryer burner or on the stove in a separate kettle.

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Boerderij_Kabouter

Recipes 

I use my old fryer or the stove.

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2P-Twent-E Simple Brew DITCHES 1 DITCHES 2 Fermentolagertaporator side-by-side ferm Twelve Hopostles Labels

troyh

Recipes 

In spite of the debate about whether decoctions are necessary, this is what is holding me back from going electric. I could use the kitchen burner for decoctions but that means running up and down stairs. I'd prefer to stay in the brewery.

Would a double-boiler setup in the brew kettle work for decoctions?

wyzazz

Recipes 

It would likely work, good idea! Or you could just pick up a hot plate I guess.

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troyh

Recipes 

Could a hot plate boil 10lbs of mash? It seems like I'd need a very powerful hot plate.

What about an induction cooktop plate?

wyzazz

Recipes 

That I don't know without trying, but the mash should already be pretty warm and it's the thick stuff you're pulling off so it could work.

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jeffmeh

Recipes 

Have you considered using a pressure cooker?

Dgonza9

Recipes 

Thanks for the replies. I thought of the pressure cooker, but they are pricey and still require a flame to make work, no? The double boiler idea seems the best concept to keep it all in the brewer area. Is it advisable to rest a kettle on top of the elements themselves? Or do I need the second kettle to be supported some other way.

I might pursue this idea.

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On Tap: Surly Furious, Belgian Trippel, Da Yoopers Pale Ale, Chocolate Lager, Wee too Heavy (barrel aged Scottish), Belgian Barrel Aged Barleywine, Simcoe Pale Ale, Galaxy/Nelson Sauvin IIPA, Broken foot Pilsner, Da Yooper's Oatmeal Stout

Bourbon Barrel
Kegged:

Fermenting Gumballhead with Nelson Sauvin

on Deck: Dogfish Head Indian Brown Clone, Ocktoberfast Ale, Rodenbach Clone.

mattd2

Recipes 

Why would you be heating 10lbs of mash, I thought deconction was pulling a smaller volume of very thick mash, boiling it and then returning to the MT to increase the temp?

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