kölsch decoction, or not?

[ramjam]

hi all, i was planning an all grain kölsch this weekend, and i was trying to figure out if i need to do a decoction mash or not, do you guys think it makes a better kölsch?

 

[springinloose1]

In 60+ batches, I've never done it, nor have I ever tasted a brew that was done with a decoction mash. But I can say this... almost every piece of brewing literature on the subject says with today's well modified grains, it's just simply not needed. I wanted to chime in on this thread to follow it so in case you do it, let us know how it turned out!
Cheers and good luck!

 

[friarsmith]

Shhh... that's the sound of a big can opening. A big can of worms!

A short 10-15 minute single decoction certainly wouldn't hurt, but you don't 'need' to do it to make a nice kolsch. I'm unaware of your experience level and the planned grist, but to really pull-off the unique Kolsch "spritzy/pils-bready/refreshing/almost-light-lager-but-with-a-slight-white-wine-tang" deliciousness, you might want to concentrate on 1) water profile, 2) yeast handling (including cell count and pitching/ferm temp), and 3) end-of-boil processes like kettle finings (moss etc) and adequate whirlpool/cold-break formation, oxygenation etc... So you get a nice clean/clear wort into the fermenter that's ready to be attacked by the yeast.

Then see how you like the results with a more simple mash and compare it to a decocted mash next time.

All that said, if you go the decoction route, I'd keep it to a single decoction towards the end of the mash proceedings. No need for much darkening and intense melanoidins for a Kolsch. Maybe pull a thick decoction (about 3-4 quarts thick mash in a typical 5 gallon grist) after your last starch rest.

FWIW, I've found decocting for 5-6 gallon batches is easier in a standard 10-12 quart stock pot that comes with typical cooking set than using a wider-bottomed brew pot. The smaller footprint (and clad bottom) reduces the need for constant stirring and virtually prevents scorching.

Good luck and let us know what you decide!

 

[ramjam]

my recipe is,
8lb pils
.5lb carahell
3% acid malt
1lb light munich
hops,
1 oz tettnang @ 60 min
.5 oz spalt @ 15 min
.5 oz spalt @ 5 min
i am pretty new at water chemistry, i am using RO water and had in mind using 1 tsp calcium chloride, and 1 tsp gypsum per five gallons , i will have 1.5qt starter ready and i am using wlp029, i have done several decoction mashes without any problems. i may go with the single decoction i will have to see how i feel on brewday lol

 

[bleme]

I would either do a decoction or add some melanoidin malt.

 

[MrPowers]

You could do a decoction just because its' fun and traditional. Otherwise, I would just do a plain step mash or single infusion.