This maybe a stupid question but I am going over a recipe for an American lager recipe that I want to do which calls for this decoction mash. I have heard of it, never done it. I use an Eherms system. Is it important to scoop out mash and heat it separately for this recipe to turn out? Am I thinking correctly in that I can adjust my temps to the right rests with my hlt and herms coil? Does boiling add something to flavor profile or enzyme conversion? What am I missing?
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