kombat
Well-Known Member
I've got to admit, I'm curious about decoction mashes. As I understand it, it's the only way to achieve the kind of rich, malty perfection of a beer like an Ayinger Celebrator. So far, I've only ever done single infusion batch sparge mashes.
But the idea of a decoction mash intimidates me.
I've watched a few YouTube videos on decoction mashes, and the part that I don't get is how you boil some of the grains without burning them. The videos I've watched seem to take both liquid and grains in the decoctions, but what consistency? Is it the same as the main mash? More liquid than grains? More grains than liquid? And why don't the grains scorch onto the bottom of the kettle used for boiling the decoction, creating a messy cleanup and releasing a flood of harsh tannins?
Is anyone else intimidated - yet still intrigued - at the thought of a decoction mash?
But the idea of a decoction mash intimidates me.
I've watched a few YouTube videos on decoction mashes, and the part that I don't get is how you boil some of the grains without burning them. The videos I've watched seem to take both liquid and grains in the decoctions, but what consistency? Is it the same as the main mash? More liquid than grains? More grains than liquid? And why don't the grains scorch onto the bottom of the kettle used for boiling the decoction, creating a messy cleanup and releasing a flood of harsh tannins?
Is anyone else intimidated - yet still intrigued - at the thought of a decoction mash?