Originally Posted by el_caro
I am totally new to decoction mashing and would like to try this recipe using BIAB.
Does the above mean I start with 9 gallons water at whatever temp is required to do a Protein Rest: @ 132.0 F for 30mins?
My limited understanding is that after 30mins, I would take some of the mash liquid and grain and boil it in another pot then add it back to raise the temperature and do Low Saccharification: @152F. (Decoction), 35 min. Is this correct? How much grain and liquid would I need to take out and boil to achieve that ? How long do you boil before adding back?
I assume I follow the same procedure again with the High Saccharification: @158F. (Decoction), 35 min.
Any advice would help immensely.
What do you do to figure out your strike water now?
There are a few different ways to do it but you've got the gist of the procedure. Heat 9 gallons of strike water to a sufficient temp to get a 132f initial mash and mash-in. Extract a calculated volume -Basically, you can figure the boiled mash as an infusion of 212 f liquid into a 132f and enough volume to reach your first sacch rest at 152. Then repeat using the new temperature of the mash(152f) with 212f liquid being added.
Just remember that you should always remove MORE thick mash than required. This insures you can hit your target temp and the amount left over you let cool to the target temp and re introduce to the mash already at temp.
I use beer smith and it calculates all that for me but the numbers will be slightly different depending on your system.
Check out kaiser's YouTube videos on it. It's on a sticky called "decoction video" in the "all grain" forum.