Décoction results with RIMS type system

[Boaz]

Hello Everyone!
Sooo... I am planning a bohemian Pilsner and want to limit the necessity for a décoction mash. I will be mashing in a brew kettle with a false bottom circulating the wort over heat with manual control.
Can I get a décoction type effect from gradually cranking the heat up? Has anyone tried this? Am I dreaming? Thoughts and suggestions most welcome!

 

[Nemanach]

You can increase the fermentability and affect head retention by hitting the same temperature rests that you would during a decoction. You won’t get the decoction flavor though. There is a camp out there that says you could use melanoidin malt to help emulate it. I don’t have experience to say if it does though.

 

[Smellyglove]

I'd say boil the wort longer. Decoction afaik is about releasing more starch into solution, and gelitinize it (not that needed with modern malts) and maillard products. Maillard is something you can do in the boil.

 

[Boaz]

You can increase the fermentability and affect head retention by hitting the same temperature rests that you would during a decoction. You won’t get the decoction flavor though. There is a camp out there that says you could use melanoidin malt to help emulate it. I don’t have experience to say if it does though.

Thanks for that. I might do some experiments with melanoidin malt soon.

 

[Boaz]

I'd say boil the wort longer. Decoction afaik is about releasing more starch into solution, and gelitinize it (not that needed with modern malts) and maillard products. Maillard is something you can do in the boil.

Sweet, cheers I will most likely boil for 90mins with this particular attempt