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Old 07-24-2013, 11:17 PM   #1371
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Awesome, I was going to try using an all pils base when I brew this next week. I have another quick question about decoction, if we can look at your recipe for a second. How long do you hold your decoctions at boiling? Thanks!
I like to start the decoction by crashing the mash onto a hot kettle for a subtle maltose carmelization. Then we bring to a boil and hold for about 2-3 minutes, (stirring to make sure the grain does not char). We have a stainless bottom surface diameter of 22". Surface area counts in decoction timing. More maltose carmelization occurs on a larger surface area in less time.

Saq has an interesting reduction technique that by definition can also be considered a refined form of decoction and is well worth looking into. If memory serves he uses decanted wort (not sure if it is vorlaufed) and then reduces it down with a high rolling boil to a thickened consistency then adds it back to the mash. A somewhat advanced but very cool method
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Old 07-25-2013, 01:46 AM   #1372
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Thanks for the replies, I'm looking forward to this brewday now instead of wondering if I'll be able to do it correctly haha

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Old 07-25-2013, 02:57 AM   #1373
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Oh wow my first attempt at the csi recipe with decoction I boiled the decoction 20+ minutes. I really could have saved myself some time with that 2-3 minute boil. I hope it doesn't have a negative impact on the flavor.

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Old 07-25-2013, 05:40 PM   #1374
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Oh wow my first attempt at the csi recipe with decoction I boiled the decoction 20+ minutes. I really could have saved myself some time with that 2-3 minute boil. I hope it doesn't have a negative impact on the flavor.
It'll be fine. Just a little more caramelized maltose

Cheers!
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Old 07-30-2013, 05:51 PM   #1375
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Saq, would you mind chiming in on your reduction technique? Could that be used in lieu of the proper decoction? I did a practice decoction mashout to see how it works on a quad recipe recently. I didn't quite hit my numbers but followed some suggestion that said boil at least 15 minutes which seems to have been complete overkill and led to the dropping of the mash temp. I will attempt the same again just to practice at hitting target temps of 170 before I risk it on a proper batch like the Westy clone.

Thank you,

Ryan

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Old 08-03-2013, 06:01 PM   #1376
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Ok, after reading over 3.5 years of this thread and taking endless notes I'm ready to pull the trigger. I'm going to brew New world and CSI's 17x. I do BIAB and was wondering, instead of decoction can I do a mash in @129* for 20 min. Then just increase the temp to 150* for 90 min then increase the heat again to mash out@170*? Then I would fly sparge to get to my preboil volume.

Thanks to Saq, CSI and all who have contributed to this thread. My D-180 and D-90 came in yesterday and I'm pumped to get this going.

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Old 08-03-2013, 06:54 PM   #1377
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Just bottled mine up today. It's a little lighter in color because I used sugar from Belgium, but still to style and it tastes great.

Thanks for the recipes and this thread!

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Old 08-04-2013, 11:28 AM   #1378
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Just bottled mine up today. It's a little lighter in color because I used sugar from Belgium, but still to style and it tastes great.

Thanks for the recipes and this thread!
Great pic!
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Old 08-04-2013, 05:53 PM   #1379
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Brewed the traditional yesterday:
Only bought 1lb of D2 candy syrup by accident. So, it will be a much lighter beer, and needs less bittering. Thus, I only boiled for 60minutes, bittering at 60min with Target hops (version of northern brewer, spicier i think, me likey), and then 1.5oz of hallertauer at 15minutes. I added the D2 and flameout. FG was 1.072. Now I just hope my WL530 takes care of the rest.

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Old 08-05-2013, 03:20 AM   #1380
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Originally Posted by VOCBrewery View Post
Ok, after reading over 3.5 years of this thread and taking endless notes I'm ready to pull the trigger. I'm going to brew New world and CSI's 17x. I do BIAB and was wondering, instead of decoction can I do a mash in @129* for 20 min. Then just increase the temp to 150* for 90 min then increase the heat again to mash out@170*? Then I would fly sparge to get to my preboil volume.

Thanks to Saq, CSI and all who have contributed to this thread. My D-180 and D-90 came in yesterday and I'm pumped to get this going.
If you read Brewing Better Beer by Gordon Strong the answer is YES you can attain the results of a decoction mash by adjusting your grain bill (that is the variable) and step mashing.
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