Candi Syrup Chimay clone decoction question

[Shawn3997]

I'm reading the recipe on Candi Syrup's site for Chimay Red and they say to do a rest at 124F for 20 minutes then raise to 148F "by decoction."

I put the volumes and temperatures in the mash area of BeerSmith so I know how much to decoct, but I am vague about the specifics.

1. Does this mean I just pull out some 124F mash and bring it to a boil then chuck it back in?
2. Do I just get it to a boil or do I boil for some amount of time?
3. Does boiling mash that hasn't been converted do anything?
4.What specifically do you think Candi Syrup is trying to get out of this step given that they only boil after the protein rest and not after any enzymatic conversion?

 

[Big Monk]

I'm reading the recipe on Candi Syrup's site for Chimay Red and they say to do a rest at 124F for 20 minutes then raise to 148F "by decoction."



I put the volumes and temperatures in the mash area of BeerSmith so I know how much to decoct, but I am vague about the specifics.



1. Does this mean I just pull out some 124F mash and bring it to a boil then chuck it back in?

2. Do I just get it to a boil or do I boil for some amount of time?

3. Does boiling mash that hasn't been converted do anything?

4.What specifically do you think Candi Syrup is trying to get out of this step given that they only boil after the protein rest and not after any enzymatic conversion?

I would skip the decoction and do a step mash -> 62C/72C/77C for 25/30/10 respectively. All the attenuation you need for a Chimay clone, great body and fantastic, lasting foam.

What malt are you planning on using? The protein rest is not your friend here. I love the Candi syrup site and their recipes are a great resource but some of their mash schedules leave me scratching my head.