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Old 11-10-2012, 07:58 PM   #1
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Default BIAB and decoction mashing

I'm looking to brew a Czech Pilsner based on the "Polka Dot Pilsner" recipe in 'Radical Brewing'. I usually do BIAB full volume mashes. This recipe calls for a decoction mash using 1/3 of the of mash volume. My question centers on the volumes. Since I will be mashing with around 8.5 gallons, should I try to pull about 3 gallons of mash off and do the decoction steps or is there a better way? Is the decoction really necessary? I've never tried it before and in the book, Mosher gives an alternative to the decoction using Munich and/or Vienna malts, does that give similar results or would I be missing something? Just not sure how to approach this one. TIA!

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Old 12-03-2012, 08:15 PM   #2
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I do decoctions when the style calls for them. I have done the full triple decoction, but these days, I am more apt to do a step infusion (adding boiling water to my M/LT) and then a single decoction for mash out (boiling about a third of the mash for 15-30 minutes, then adding it back in before sparging). That way, I don't have to worry so much about hitting my temperature exactly at the end--and it's a bit simpler.

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Old 12-14-2013, 03:03 AM   #3
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I hate bringing back old threads, but has anyone been doing this for certain styles?

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Old 12-14-2013, 11:40 AM   #4
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I've done it once. Actually, doing BIAB makes it easier to remove just the grains to boil. I lift up the bag just enough to bring some of the grains out of the water then scoop out what I want. I found it a little more difficult to control temperature (mostly because of my small volume brewing), but it was my first time doing a decoction mash and I was working my way through learning a new process...

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Old 12-15-2013, 01:30 AM   #5
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I've done decoction mash BIAB several times. Instead of the general rule of pulling 1/3 of the mash, I've used the estimates from the BrewPal app to figure out how much volume to boil and have come pretty close (within a degree or 2) each time. And I generally do it for my Belgian styles.

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