99% of the time I make a pils using a 90 min. single infusion mash at 146-148. It wins awards so it must no totally suck.
Decoction brewing : Does it change the taste of beer a lot ?
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99% of the time I make a pils using a 90 min. single infusion mash at 146-148. It wins awards so it must no totally suck.
I haven't done a decoction yet, but with a new chest freezer this summer that can be used for lagering that may change soon. I have a question though.
If decoction mashing produces flavor changes from melanoidin production, could you simulate the results by pulling off a gallon or so of the wort from the boil and reduce it down to a cup or two on the stovetop. It seems like this should put the sugars through the exact same process. Am I confusing myself here, or would this be a reasonable way to emulate a decoction
If decoction mashing produces flavor changes from melanoidin production, could you simulate the results by pulling off a gallon or so of the wort from the boil and reduce it down to a cup or two on the stovetop. It seems like this should put the sugars through the exact same process. Am I confusing myself here, or would this be a reasonable way to emulate a decoction
Nope, that gives you a sweeter flavor than what decoction (supposedly) does. And keep in mind that melanoidins are a color, not a flavor.
I do double decoctions for all of my brews. I use decoction mash for several reasons.
1. To step through a series of mashing temperatures in order to achieve the highest yield from the grain, impart certain flavors and characteristics from the grain to the end beer. The temperatures will vary by style, for example my Centennial IPA I will mash in three steps: Initial is 122F for 30 minutes, first decoction moves it to 140 for 40 minutes, second decoction moves to 153 for 30 minutes. This produces a lighter bodied beer with more fermentable sugars with a higher ABV. My oatmeal stout is very different, initial strike takes it to 128 for 30, then to 144 for 20 then 156 for 40 and this produces a heavier bodied beer with more nonfermentable sugars and lower ABV. The same types of results can be produced with step mashing, which leads to my next point.
2. Controlling mash consistency and temperature.
Step mashing involves adding X amount of water at Y temp to achieve Step 1, then adding the next batch of water for 2 and so on until you get all of the mash water in. I have used step mashing effectively but found controlling water amount and heat and temp accuracy challenging. I ended up with a thin mash and lower efficiency several times. Once I discovered decoction mashing, the beer flavor was improved (IMHO) I had better control of mash consistency and resulting temperatures, so I abandoned step mashing.
3rd reason I use decoction mashing is in beers with none grain adjuncts such as pumpkin in my smoked pumpkin porter, decocting the whole pumpkin with the grain helps impart the flavor more readily. Same with cranberries in my cranberry walnut Christmas ale. So when using fruit and other none grain adjuncts I highly recommend decoction mashing.
The final reason I use decoction mashing and possibly the most important is that it is just plain fun and I like the smell and the results.
Does decoction mashing make my beer better ... I think it does, but I have no evidence or proof and don't really care, I like doing them and in the end that is what really matters. I suggest you try decoction mashing and Step mashing, if you like it and find it fun or think it makes better beer, then cool, if not then you have gained knowledge and experience.
Best Wishes..
George
1. To step through a series of mashing temperatures in order to achieve the highest yield from the grain, impart certain flavors and characteristics from the grain to the end beer. The temperatures will vary by style, for example my Centennial IPA I will mash in three steps: Initial is 122F for 30 minutes, first decoction moves it to 140 for 40 minutes, second decoction moves to 153 for 30 minutes. This produces a lighter bodied beer with more fermentable sugars with a higher ABV. My oatmeal stout is very different, initial strike takes it to 128 for 30, then to 144 for 20 then 156 for 40 and this produces a heavier bodied beer with more nonfermentable sugars and lower ABV. The same types of results can be produced with step mashing, which leads to my next point.
2. Controlling mash consistency and temperature.
Step mashing involves adding X amount of water at Y temp to achieve Step 1, then adding the next batch of water for 2 and so on until you get all of the mash water in. I have used step mashing effectively but found controlling water amount and heat and temp accuracy challenging. I ended up with a thin mash and lower efficiency several times. Once I discovered decoction mashing, the beer flavor was improved (IMHO) I had better control of mash consistency and resulting temperatures, so I abandoned step mashing.
3rd reason I use decoction mashing is in beers with none grain adjuncts such as pumpkin in my smoked pumpkin porter, decocting the whole pumpkin with the grain helps impart the flavor more readily. Same with cranberries in my cranberry walnut Christmas ale. So when using fruit and other none grain adjuncts I highly recommend decoction mashing.
The final reason I use decoction mashing and possibly the most important is that it is just plain fun and I like the smell and the results.
Does decoction mashing make my beer better ... I think it does, but I have no evidence or proof and don't really care, I like doing them and in the end that is what really matters. I suggest you try decoction mashing and Step mashing, if you like it and find it fun or think it makes better beer, then cool, if not then you have gained knowledge and experience.
Best Wishes..
George
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