Has anyone done this? I'm having a brewday on Saturday. The two types to be brewed are an oatmeal stout and an irish red. I thought about trying my hand at decoction on a stout. Any reason I shouldn't do this?
Assuming you are using a Brit pale malt if you want to do a decoction for these brews I would suggest doing it after the main rest as a way to raise the temp to mash out. This is the best way IMO to sneak a decoction into a beer that would normally not use one.
I am using a Brit pale malt for the stout and domestic 2-row for the red.
That's an interesting suggestion. So, if I understand correctly, are you suggesting to do the decoction in the last, say, 15 minutes of the saccharification stage?
Say my mash is 60 mins @ 155 F. At the 45 min. mark, I would pull out roughly 40% of the mash for the decoction and bring it to a boil for 15 mins. Then I would return it to the main mash at 60 mins to mash out (of course, I might need to cool it slightly or work out proper volume in order to reach proper mash out).
Make sense? I guess in this way, I could avoid the entire protein rest (which is what I had planned on doing). I've read that in some cases, with well-modified malts like we have today, the protein rest can be detrimental.
Enter your email address to join: