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Old 11-03-2008, 11:57 PM   #1
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Since I moved up to all grain brewing, I've read about single infusion and decoction methods. It seems that the decoction method is a little more work than the single infusion but is there a significant taste difference, mouth feel etc? I'm not sure I understand why you would do one than the other?
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Old 11-04-2008, 12:02 AM   #2
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While I have not done a decoction I believe it increases maltyness, I have had decoction mashed homebrews along side the same beer without the decoction and I could definitely notice the difference.
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Old 11-04-2008, 02:45 AM   #3
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I did a decoction on this year's Oktoberfest. Wasn't worth all the extra work, to be honest. The same enhanced maillard reactions can be had with some minor grain tweaks and a 90 minute boil.

 
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Old 11-04-2008, 02:47 AM   #4
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I started out by decocting 1/3rd of some hefeweizen mash. Since then, I've moved up to decocting 1/2 of the mash. I don't think I'll ever do full decoctions, but I definitely like the effects of partial-decoctions...
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Old 11-04-2008, 02:50 AM   #5
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That's what I'm wondering. Not that I wouldn't do a decoction, but why spend the extra time to achieve the same or similar result?
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Old 11-04-2008, 02:52 AM   #6
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Quote:
Originally Posted by Soulive View Post
I started out by decocting 1/3rd of some hefeweizen mash. Since then, I've moved up to decocting 1/2 of the mash. I don't think I'll ever do full decoctions, but I definitely like the effects of partial-decoctions...
What's the effect?
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Old 11-04-2008, 02:56 AM   #7
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I do single decoctions with all my German lagers and they're very malty. I've heard many home-brewers poo-poo decoctions stating they've done side-by-side comparisons, etc. and didn't notice a difference... and I can't account for those, but Noonan gives a good technical explanation in his book why they're good. I think a decoction with the right step-temps can be wonderful for the right beer.

It's a little more work. When I do a single decoction, it adds about 30 minutes on to my brew day.
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Old 11-04-2008, 02:58 AM   #8
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Quote:
Originally Posted by Bulls Beers View Post
What's the effect?
The main effect is truer maltiness. It is hard for me to explain, but the maltiness I get is what I enjoy. I think because I use Nottingham yeast frequently, I like some longer protein chains in my wort. That may not make any sense...
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Old 11-04-2008, 03:05 AM   #9
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Quote:
Originally Posted by Soulive View Post
The main effect is truer maltiness. It is hard for me to explain, but the maltiness I get is what I enjoy. I think because I use Nottingham yeast frequently, I like some longer protein chains in my wort. That may not make any sense...

No. I appreciate the information. I guess I'll have to try both and taste for myself. I'm just trying to understand the processes and what they mean..
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Old 11-04-2008, 03:33 AM   #10
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Decoctions are best used in wheat beers or rogginbeer. It helps in sparging the huskless grain. Some test have been done on the taste difference and evidence doesn’t point one way or another.

 
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