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Old 09-13-2008, 04:27 PM   #1
BOBTHEukBREWER
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Default why separate liquor from mash?

Hi all, what would be the effect of, at the end of the mash, adding enough water to give the required length, adding some hops, and boiling for 60 minutes, adding more hops as needed and finally straining at end of boil? In other words, all the pale malt grain will be boiled.

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Old 09-13-2008, 04:30 PM   #2
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you'd extract ALL the tannins from the grain, and make very nasty beer. Also you'll likely develop some of the gluten in the grain, thus giving almost chewy beer. Likely you will scorch some of the grain on the bottom of the brew pot giving a really nasty flavor.

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Old 09-13-2008, 04:30 PM   #3
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Tannins! It would taste like you're sucking on a used tea bag.

EDIT: Dag-nabbit Kahuna! You beat me by like 2 seconds.

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Old 09-13-2008, 04:31 PM   #4
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Biggest problem would be tannin extraction from the grain. Tannins lead to extreme bitterness and off flavors and tannins can become an issue if the grain temperature goes over about 170 deg F (which it would if you boiled it).

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Old 09-13-2008, 04:37 PM   #5
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ok guys, thanks, I won't try it, but.... some recipes suggest taking out some of the mash, boiling it and returning it as a way of keeping the mash temperature up and to affect the style of the brew....

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Old 09-13-2008, 05:18 PM   #6
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Quote:
Originally Posted by BOBTHEukBREWER View Post
ok guys, thanks, I won't try it, but.... some recipes suggest taking out some of the mash, boiling it and returning it as a way of keeping the mash temperature up and to affect the style of the brew....
That's decoction mashing. It's really a whole separate thing. It is a bit confusing, but there's a method to the madness.
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Old 09-13-2008, 05:26 PM   #7
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I don't know if it has been covered yet, but did anyone mention the tannins?

heh

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Old 09-13-2008, 11:35 PM   #8
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I direct fire my mash all the time and get some scorching and have not noticed any ill flavor effects.

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Old 09-14-2008, 12:15 AM   #9
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I think the problem would be the tannins.

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