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Mostly maillard reactions. Many if not most of the old reasons to decoct have been made moot with modern malts, chemistry, etc. Also, base malt is cheap.

Update: im back in the states and jet lagged as hell!! Plan to brew this 1/27 To clarify i have no intention of pressure cooking grist. Just a portion of the wort *after 15-20 minutes of mashing) for about 30. Then adding back to mash when its time to mashout. Ill save a shot of the pre...

Well how bout that looks like the Diamond is likely related to 3470 too.

Ive used lallemond diamond with success on a Marzen though 34/70 may me more appropriate for that style. Heres a screenshot from the Meanbrews youtube video for that style.

Use a calculator and pretreat your water. Dilute if necessary. Buy a microscale and weigh your salts ahead of your brew day. Water chem took my beer quality and consistency to the next level. I check at 10, 20, and 30 minutes and add lactic acid as needed.

Mill tighter than usual. I just use a single pass. Even then i only get between 68 to 74% depending on base malt and mash schedule. Every recipe is gonna have to be dialed in after first go. Checking pre boil gravity is key for dialing in your calulations on subsequent batches.

Reasonable prediction. Im shooting for getting the pressure boil done during the mash, cooker emptied and soaking in hot dishwater, before draining grains for the boil.

I loooove the Maris Otter and British Yeast malt flavor profile. Though i feel the typical British lacks balance and complexity. Kind of a one trick pony IMO. So i add a touch of both pale chocolate and carafa II for some chocolate/roast dryness in the finish as well as some extra saaz (along...

It was my understanding that caramelization occurs minimally (if at all) at boiling temperatures. Whereas maillard type reactions do take place (though at a slow pace @ 212F) during decoction boils.

Makes sense. Which is fine by me. Im just looking for the color and flavor addition.

I've always loved the unique malty flavors i taste when drinking beer brewed using the triple decoction methods of old like Munich Dunkel or a Bohemian Pils. Unfortunately for us homebrewers the process to obtain this malt profile involves a mash schedule that extends the brew day at least...

Hello fellow hobbyists! Though not new to brewing, I have in the last year upgraded and upscaled (though in some ways downscaled) my brewing production. I do AG, ferment in kegs (usually under pressure and serve on a custom 3 tap keezer. I love malty and or balanced beers over the hoppier...