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Old 03-04-2009, 02:46 PM   #1
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Default Decoction... WHY???

OK, did a fairly exhaustive search here. Watched Kai's videos (repeatedly, lots to absorb, pardon the pun...) I get why it originated back in the day (no thermometers, grain quality).

So... why do it today? I can see that it'd be cool having that experience as more grist for the mill for a brewer (another pun!) And it is the traditional method for German brewing.

But what are the benefits as opposed to multiple step infusion?

All I could gather is a stronger malt character and better clarity.

Is that it?



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Old 03-04-2009, 02:49 PM   #2
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Yup. That's it.

And because we can or never have or because it's traditional for the style.



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Old 03-04-2009, 03:25 PM   #3
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If it was about 'having beer' we could just go to the store. For me it's about 'brewing beer'. I obv don't do this to save time or money or because it's easier.

But you got the main reasons I tried it. Mainly the history, the malt flavor/aroma, and the 'grist for the brewing-process mill' so to speak. Smell a decoction pre-boil and then smell it at the end of the decoction boil...awesome malt aroma!

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Old 03-04-2009, 03:28 PM   #4
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Oh I'll absolutely try it so I can know... but just wanted to be clear on the 'why's'...

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Old 03-04-2009, 03:34 PM   #5
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It produces a deep, rich malty character that's key to a lot of classic German beers. You can replicate this through the recipe (using melanoidin malt, for example), but it's a lot of fun to do it old-school. It's a matter of some controversy whether you can get exactly match the flavor profile, but you can certainly get close through the recipe design.

It's also a technique that lets you do a multi-step mash if your mash tun isn't large enough to handle multiple infusions.

Mostly, though, it's just fun.

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Old 03-04-2009, 03:35 PM   #6
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Link to vid?

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Old 03-04-2009, 03:37 PM   #7
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These are all from Kaiser, one of the best brewers I've met. Kickin' it OLD SCHOOL, baby!

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Old 03-04-2009, 03:37 PM   #8
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"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob
"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie
"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer
"... I'll go both ways." - Melana

That'll do, Pigley. That'll do.
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Old 03-04-2009, 03:38 PM   #9
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"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob
"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie
"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer
"... I'll go both ways." - Melana

That'll do, Pigley. That'll do.
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Old 03-04-2009, 03:38 PM   #10
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It is also a very valuable technique to use when you totally miss your mash temp and don't want to thin your mash too much by just adding more hot water. (Not that I have ever had that happen to me or anything! Just read about it here...... No, really.)



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