DrunkenGeezer
New Member
With modern well converted malts, it is often said, that decoction is not necessary. But many feel it adds body and maltyness. I have messed with it and found it more difficult to control my mash temp than simple infusions.
I have an idea I wonder if anyone else has tried: Instead of doughing in the full mash and pulling out the decocted portion I want to do a separate mash with the decocted portion (say 1/3 of total grains) and do a single step infusion mash with a shortish (30-45 min) sacc rest, and then bring that to a boil for say 20 min. Then...add cold water, in the proper portion for the rest of the grain and add the remaining grains, then adjust temperature to sugar rest for the whole amount.
I know this is not really a decoction. But I think it might give the same desired character to the brew and increase efficiency.
Thoughts?
I have an idea I wonder if anyone else has tried: Instead of doughing in the full mash and pulling out the decocted portion I want to do a separate mash with the decocted portion (say 1/3 of total grains) and do a single step infusion mash with a shortish (30-45 min) sacc rest, and then bring that to a boil for say 20 min. Then...add cold water, in the proper portion for the rest of the grain and add the remaining grains, then adjust temperature to sugar rest for the whole amount.
I know this is not really a decoction. But I think it might give the same desired character to the brew and increase efficiency.
Thoughts?