cheezydemon
Well-Known Member
I assume that it is for a better final product, Durr, but how much difference does it make? Does anyone actually do it religeously? or even sometimes? It sounds like somewhat of a pain.
Decoction Mashing is a way to conduct multi-step mashes without adding additional water or applying heat to the Mash Tun. It involves removing about a third of the Mash to another pot where it is heated to conversion temperature, then boiled and returned to the Mash Tun. The portion removed should be pretty stiff, no free water should be showing above the top of the grain. This procedure accomplishes three things. First, the addition of boiling hot gruel to the main mash raises the temperature of the mash to the next rest. Second, the boiling process breaks up the starch molecules of the unconverted grist and produces a higher degree of extraction from moderately-modified continental malts. Lastly, it makes it possible to achieve the crisp, dry maltiness characteristic of German Oktoberfest and other continental lagers. For more information on Decoction Mashing, see the Recommended Reading Section in the Appendix.
Bernie Brewer said:I did my first decoction on my annual bock this past year. the improvement was so marked that I am going to decoct every bock and Oktoberfest that I brew from now on. I'm not smart enough to know why it improved my beer so much , I only know that it did. I have said in the past that I never would do it, it's just a fancy step- mash, but I am obviously changing my tune.
Damn Squirrels said:One thing I've always wondered....
Decoctions are supposed to add maltiness.
Water over 170 degrees is supposed to bring tannins out of the husks of the grain.
How do you reconcile these two statements?
Beerrific said:Water over 170 at the wrong pH brings out excess tannins.
Damn Squirrels said:So if you add some malt or salts to modify the pH, it's a non-issue?
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