Single infusion mashing is getting boring, so I was reading up on decoction mashing. I haven't tried the technique yet, but all my reading brought up an idea.
First, I am to understand the point of doing a "mash out" at ~168F (in any mash, decoction or not) serves to complete conversion and solubilize more sugar, yielding greater efficiency.
Second, I am to understand that boiling a decoction (besides enriching malt flavors) does nothing 'bad' (tannin extraction, etc.) to the beer...
...so after you mash out, why not boil the whole mash, draining your first running at boiling temperature (no sparging, just drain the MLT)? Would this not yield greater lautering efficiency, without any negative consequences? Would a batch sparge afterward raise the pH too much?
If you do a thin mash, these first running could be diluted to your preboil volume, and you're set.
Again, I've never tried anything like this, just wanted to bounce the idea.
First, I am to understand the point of doing a "mash out" at ~168F (in any mash, decoction or not) serves to complete conversion and solubilize more sugar, yielding greater efficiency.
Second, I am to understand that boiling a decoction (besides enriching malt flavors) does nothing 'bad' (tannin extraction, etc.) to the beer...
...so after you mash out, why not boil the whole mash, draining your first running at boiling temperature (no sparging, just drain the MLT)? Would this not yield greater lautering efficiency, without any negative consequences? Would a batch sparge afterward raise the pH too much?
If you do a thin mash, these first running could be diluted to your preboil volume, and you're set.
Again, I've never tried anything like this, just wanted to bounce the idea.