nebben
Well-Known Member
I watched the sticky thread with the 3 videos (thanks Kaiser!) about the Decoction mash, but I may have missed the part where it is explained (or not?) about boiling the decocted mash.
If I understand it right, I'm drawing off grain and liquor from the thicker (more grain) or thinner (more liquor) part of the mash depending on the recipe/prescribed mash schedule, then putting it into a pot and brining it to a boil if prescribed?
Can someone explain how I can reconcile my fears of boiling grains with how a decoction mash is supposed to happen? It is counter-intuitive since I've learned for the last year or two that overshooting mashtemps past 170 can lead to excessive tannins from the grain husks getting into the liquor, causing astringent flavors.
If I understand it right, I'm drawing off grain and liquor from the thicker (more grain) or thinner (more liquor) part of the mash depending on the recipe/prescribed mash schedule, then putting it into a pot and brining it to a boil if prescribed?
Can someone explain how I can reconcile my fears of boiling grains with how a decoction mash is supposed to happen? It is counter-intuitive since I've learned for the last year or two that overshooting mashtemps past 170 can lead to excessive tannins from the grain husks getting into the liquor, causing astringent flavors.