Decoction After Conversion?

Assume a single step infusion...150 degree rest for 60 minutes on a 1.075 OG beer. No gummy adjuncts so no protein rest required.

Instead of using decoction to step up the mash temps, could the process be employed after conversion.

After a 60 minute rest and full conversion, remove 1/3 of the mash and slowly bringing to a boil. Add back to the mash tun and then immediately sparge.

Please hold the "why wouldn't you just do it like a normal person" comments please. More interested in if it can done effectively.

So, you mean decoct to mash out?

Why wouldn't you just.....

I read about this a lot for the styles that benifit from decoction so, I don;t see why not.

You can definitely do that, the main problem I can see is that the decoction boil will release more starches that would need conversion.

What I've been told by folks in my brew club is that to decoct for mashout, try to pull only liquid or as thin a mash as you can.

Their rule of thumb was thick decoction mash, about 1/3 of your volume to raise between steps, thin decoction mash, about 1/4 your volume to raise for mashout.

Cheers

Decoction to mashout? Absolutely, I do it all the time. It's both a good way to sneak in a decoction boil to create some melanoidins and unlike a hot water infusion you don't need any extra room in your mashtun.