Originally Posted by kroach01
I used to think that tannins would be extracted above these temperatures but now im not so sure. The whole principle of decoction mashes, where you boil the grains, seems to disprove the theory.
I'm not sure about this. I've never done a decoction mash, but I'm familiar with the basics of the method. Because the decoction that you bring to a boil is so thick, there is less water to act as a solvent to extract tannins, and the mash pH is different than that of water + steeping grains. I assume that one or both of these factors play a part in not extracting tannins during decoction mashing, but again, I'm not sure. Maybe someone else with more knowledge and experience with decoction mashing could weigh in on this. I would be interested to hear the explanation.