Awesome video Kaiser. I just did my first decoction (mash-out only) on my house ale. I can't wait to get into lagers and do a real decoction like you did.
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Great Video.... I always did around a 1.35 qt/pound ratio when doing decoction mashing.. Never thought about doing thinner than that.. Now I want to get another one going, it really is a fun process. Thanks for taking the time to make the video!!
Mod's- can we make this a sticky? I would really hate to see this video get lost in the forum.
If anyone was wondering More beer sells a less modified pil's malt.. I think when it comes time to do another decocation I might give this a try. http://morebeer.com/view_product/17118/102155
If anyone was wondering More beer sells a less modified pil's malt.. I think when it comes time to do another decocation I might give this a try. http://morebeer.com/view_product/17118/102155
When you use this malt (spec) and the munich malts Briess has, you can actually do a triple decoction or do the shown double decoction with a 20 min (122 - 126F) protein rest as it is lower modified (SNR ~ 36 %). I'm using more modified malts from Europe (40%+ SNR) which don't benefit from that rest. Looks like I may have to give Briess malt a try.
Last night, I thought about a twist to this mash that will allow you to boil all of the grain and starch. Dough-in at acid rest in your boil kettle and preheat your mash tun. Remove 40% of the thin liquid on top and place that into your mash tun. Now decoct the 60% left in your boil kettle (holding sacc rest at 170F and maybe even a protein rest at 120 if the malt needs it) . Return to mashtun for sacc rest. Mash-out and lauter.
I thought of that since there was a lot of starch left in the mash-tun after I removed the grain (not that this is a problem) and breweries actually pump the mash from the bottom which gets them all that starch flour. Since amlost all of the starch will be converted to dextrines in the decoction beore it is returned to the mash tun where fresh (beta amylase) enzymes are waiting, you should get a very highly fermentable wort, especially if you rest the mash closer to 150 F. I thought that this would be a great mash for a very strong Doppelbock or Eisbock, where you want to minimize the dextrines so that the beer has a chance to finish in the 1.020s or even upper 1.010s.
BTW, standard mash thickness for German Beers (Pilsner, Weissbier) seems to be 2 qt/lb. I come across this quite often lately.
Kai
Well after looking at you decoction I realized how stiff mine really where.
Just wondering what does the thinner mash provided? The only reason I did such a thick part of the decoction was I think it was BYO interview a German Brewery and brew master was saying part of not extracting tannins was due in part to the high sugar content of the decoction along with mash PH. Anyways a thinner decoction would make the decoction a lot easier, so I will be trying that. Ok Ill stop rambling now.
The only thing I never really picked up was what this does to the finished product vs infusion mashing? At the end there he had all the protein built up on top, assuming that doesn't make it to the beer, does head retention suffer (I suspect not)?
Maltier profile, higher FG?
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