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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Roggenbier- to decoct or not to decoct?
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Old 04-26-2010, 09:04 PM   #1
Windigstadt
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Default Roggenbier- to decoct or not to decoct?

So here's my conundrum... I want to brew a Roggenbier on Saturday, but I have a social obligation that evening so I'm trying to make it quick (it generally takes me about five hours to kick out a five-gallon batch). Obviously decoctions mean more time, but I'm also dealing with 50% rye, which is a notoriously slow sparger (I fly sparge). Would a protein rest improve the sparge rate so that it'll be worth the extra time? Or should I just suck it up and do a simple infusion mash? I'll naturally be using rice hulls, but other than that any advice for keeping things moving along quickly? Thanks for any and all advice!

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Old 04-27-2010, 01:27 AM   #2
avidhomebrewer
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If you can spare the time, go with decoction, but otherwise, I would try a protein rest of about a half hour. I've had more problems with wheat malt over rye for stuck sparges, but either way, I don't like to find out the hard way.

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