Spine
Well-Known Member
Hello Everyone,
I am currently in the process of building some steam mashing equipment so I can start steam mashing.
I have been discovering that a lot of german brews use decoction mashing in order to produce more melanoidin flavours and I was wondering if this is due to the multiple steps or due to actual boiling of the mash that is pulled during a decoction.
I guess what I want to know is how noticable the difference will be between a 3-step steam mash vs a triple decoction mash.
If anyone has experience or ideas I would love to hear them! Thanks!
I am currently in the process of building some steam mashing equipment so I can start steam mashing.
I have been discovering that a lot of german brews use decoction mashing in order to produce more melanoidin flavours and I was wondering if this is due to the multiple steps or due to actual boiling of the mash that is pulled during a decoction.
I guess what I want to know is how noticable the difference will be between a 3-step steam mash vs a triple decoction mash.
If anyone has experience or ideas I would love to hear them! Thanks!