shivalotus
Well-Known Member
Anyone else see an increase in efficiency with a decoction mash vs. a step infusion?
I definately notice a small increase in efficiency, maybe 5%, but nothing crazy. I usally get 85% compared to 80%. I feel that it is important to do a decoction mash for most german or czech beers, because of the flavor created can't be duplicated any other way. I made an octoberfest as my first all-grain beer using a step infusion mash and the malt profile was boring compared to the malty, bready, and caramel sweet of a traditional german octoberfest. Now I use it for all my bocks, pilseners or any big malty lagers. For an ale, though, I think the yeast and other factors would interferere with the flavors made during a decoction so therefore it is somewhat pointless. Also, the smell of a decoction boiling is like nothing else... delicious and definately makes your brew day a little bit better.
I did a decoction pils and it was incredible. It's still the best beer I've made to this day. The malt really came out and the 5 oz. of mixed noble hops really had a great balance.
This is seriously encouraging me to do a decoction on my Vienna Lager, which might be my next brew. From what I've been reading, even a single decoction makes a huge difference in flavor.
Now that's the encouragement I am looking for - thanks for the input. Was it a recipe from the forum?
I am considering decocotion on pilsner urquell, or similar. I jsut came into a lagering refridge
Enter your email address to join: