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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Do i HAVE to do a decoction mash for this hefe?
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Old 05-09-2007, 02:35 AM   #11
Yuri_Rage
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You never NEED to do a decoction with all of the malts available today. You might WANT to do a decoction to see how it works. Really, it's not tough. Remove roughly 1/3 of your mash to a kettle big enough to boil it. Boil it (add heat slowly, stir often) for up to 30 minutes (20 seems average from recipes I've seen). Add it back to the mash to achieve the next step temperature. Most common between the protein rest and saccharification rest.

Can you tell I've been doing my reading? I'm planning on a single decoction with my next brew (hefe) and a whopping triple decoction with the pilsner I'm brewing after that.


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Old 05-09-2007, 04:05 AM   #12
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Thanks!

Ill stick with single infusion on this one and see how it turns out.


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Old 05-09-2007, 09:51 AM   #13
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Quote:
Originally Posted by cpbergie
Thanks!

Ill stick with single infusion on this one and see how it turns out.

You could try doing a 90 minute boil. This will help caramelize the wort and give you a little bit of the maltiness that is purportedly missing from a single infusion.
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Old 05-10-2007, 02:08 AM   #14
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Quote:
Originally Posted by bradsul
I'm looking forward to trying a decoction. I'm just doing a single to start, protein rest up to conversion and then infusion for mash out. I love adding procedures to brew day, makes it more fun!
lol makes for a LONG brew day let me tell you, my first AG was an infusion mash from start to finish maybe 3 hours at the very most. yesterday i started brewing at around 3pm and was pitching the yeast in my wort right around 9pm. mostly because i didnt take a big enough decoction the first time and had to take another to hit my target temp of around 150
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Old 05-10-2007, 02:17 AM   #15
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Quote:
Originally Posted by cpbergie
and was not planning on decoction
don't do one then. the style traditionally uses one, but most/all german oriented recipies use one. the malts now convert rather easily these days.

Quote:
. Should i use an american wheat malt instead?
european malts convert as easily as american ones these days.


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