Question about decoction mashing

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Tommish

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All the literature I have read about handling grain, both for steeping and for mashing, advise that you not bring the grain to a boil or else tannins will be extracted which will cause astringency in the beer. Why don't the boil cycles of a decoction mash extract tannins?
 
To quote Greg Noonan (New Brewing Lager Beer):

"...because the density and pH of the decoction prevent phenols from being leached out of the husks."

To be fair, even he doesn't know for sure... he puts a "probably" before that phrase. But whatever the reason, it just doesn't.:confused:
 
That makes sense. Most of the time you get the temp warning about grains and tannins is towards the end of the sparge when the Ph is getting higher as the sugar is extracted. Guess that's why Palmer recommends getting a really stiff portion of the mash for the decoction.

Thanks, I have been wondering about that for a while.
 
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