100s of brewers did it a 100 years ago and it created the most popular beer styles in the world.
take away a portion of the THICKEST part of the mash, very little of the wort and boil it.
always heard not to let the mash get above a certain temperature or you'll extract tannins, so decoction sounded kind of like hocus pocus to me.
but, it's very simple: You will only extract tannins from the mash if both:
- Temperature over 175į
- pH over 5.8-6.0
So, as long as your mash pH is in the correct range, you can boil the mash and not extract tannins
"It's all beer, it's all good." - Words of House Grog
"I'm only happy when I'm suffocating yeast" - Rob Grog
"Homer no function beer well without" - Homer Simpson
drinking: Sweetpea's Mock Maibock, BigHair Belgian Pale Ale, O'Rob's Irish Red, Rob's 50th SMaSH ESB, Feet & Ass Mild - bottle conditioning: CLB's Red Barley Wine - primary: DB 8 Point IPA Clone - on deck: Belgian Pale Ale