*Ss Brewing Technologies Giveaway - Enter Now!*

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Decoction questions
Reply
 
LinkBack Thread Tools
Old 03-06-2012, 01:54 AM   #1
iMac6
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Brewer, ME
Posts: 44
Default Decoction questions

Do I have to pull off grain and liquid for a decoct, or can I just draw off liquid through the spigot on my cooler mash tun and heat that up?

Also, is a decoct essentially interchangeable with a step mash? I can't do a step mash easily in my cooler mash run, but by pulling off the liquid and doing a decoct like I said above, I can more easily step up my temps. Am I crazy or does this work?

__________________
On Tap: Classic American Pilsner, Optic Cascade SMaSH Lager
Secondary Fermenter: None
Primary Fermenter: Flower Power IPA clone
On Deck: 'Sappy Maple' Brown Ale
iMac6 is offline
 
Reply With Quote Quick reply to this message
Old 03-06-2012, 01:59 AM   #2
MalFet
/bɪər nərd/
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
MalFet's Avatar
Recipes 
 
Join Date: May 2010
Location: NYC / Kathmandu
Posts: 8,220
Liked 1248 Times on 828 Posts
Likes Given: 567

Default

Decoctions are traditionally done by heating liquid and grain together. You can use them to accomplish the same ends as a step infusion mash, but they're certainly not interchangeable.

__________________

"Be excellent to each other." -Benjamin Franklin

MalFet is offline
 
Reply With Quote Quick reply to this message
Old 03-06-2012, 02:04 AM   #3
weirdboy
HBT_LIFETIMESUPPORTER.png
Feedback Score: 4 reviews
Recipes 
 
Join Date: May 2009
Location: Los Angeles
Posts: 7,974
Liked 431 Times on 352 Posts
Likes Given: 60

Default

One reason you pull off a thick mash as opposed to just liquid, is that the enzymes responsible for converting starches to sugars are in the liquid. If you draw off too much of the liquid to do a step mash, you are hurting the effectiveness of your saccharification rest. It is fine if your goal in stepping up is to go from saccharification to mash out temps, since you are trying to denature the enzymes for mash out anyway, and in fact most of the time you will only draw off liquid for that decoction step.

__________________
weirdboy is offline
 
Reply With Quote Quick reply to this message
Old 03-06-2012, 02:35 PM   #4
TyTanium
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Posts: 3,949
Liked 549 Times on 387 Posts
Likes Given: 418

Default

Quote:
Originally Posted by weirdboy View Post
One reason you pull off a thick mash as opposed to just liquid, is that the enzymes responsible for converting starches to sugars are in the liquid. If you draw off too much of the liquid to do a step mash, you are hurting the effectiveness of your saccharification rest. It is fine if your goal in stepping up is to go from saccharification to mash out temps, since you are trying to denature the enzymes for mash out anyway, and in fact most of the time you will only draw off liquid for that decoction step.
Bingo. Right on. Totally agree.
__________________
TyTanium is offline
 
Reply With Quote Quick reply to this message
Old 03-06-2012, 10:34 PM   #5
VladOfTrub
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: , Pa
Posts: 571
Liked 100 Times on 75 Posts
Likes Given: 135

Default

It would be good if you pay attention to the mash Ph if you're considering decoction procedures.

__________________
VladOfTrub is offline
 
Reply With Quote Quick reply to this message
Old 03-16-2012, 01:19 AM   #6
iMac6
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Brewer, ME
Posts: 44
Default

Quote:
Originally Posted by VladOfTrub View Post
It would be good if you pay attention to the mash Ph if you're considering decoction procedures.
How does the mash pH effect the decoction?
__________________
iMac6 is offline
 
Reply With Quote Quick reply to this message
Old 03-16-2012, 01:32 AM   #7
jbsg02
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: garland, tx
Posts: 720
Liked 26 Times on 23 Posts
Likes Given: 11

Default

Here's a video BrewingTV did about decoction mashing.

__________________
jbsg02 is offline
 
Reply With Quote Quick reply to this message
Old 03-16-2012, 01:38 AM   #8
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 61,212
Liked 4507 Times on 3278 Posts
Likes Given: 883

Default

Quote:
Originally Posted by iMac6 View Post
How does the mash pH effect the decoction?
A too-high mash pH is problematic on its own, but combined with boiling grain, a too high mash pH will pull excess tannins from the grain.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is online now
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools