Quote:
|
Originally Posted by z987k
|
This is basically like most of the other instructions I found so far. They also rely on precisely calculating the decoction volume, which will cause most of the headache when you miss your sacc rest temp.
Quote:
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?
|
There is a lot of debate about this. I have done many decocted and non-decocted batches so far and noticed for myself, that the differences must be subtle. I still have to make a good side by side to see for myself what a decoction tastes like. The FG should actually be lower for decocted beers as the beta amylase will have more starch ends (since some of the starch has been converted to dextines) to work on. But that can be compensated for with a higher sacc rest temp.
Quote:
|
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
|
There is tannin extraction happening. Just not as excessive as it would be when the pH raises significantly. Thinner mashes allow for thinner decoctions as well as for less tannin extraction in the over-all process as you will be using less sparge water.
Kai
Linear Mode
.gif-1367621329.gif)
