Decoction mashing in ales

[JBeuchs]

I plan on trying my hand at lagers in the near future and have been doing some research to this end. Many people recommend decoction mashing in lagers from what I've seen. My question is, would there be any advantage to doing a decoction mash in ales as well?

 

[feinbera]

Depends what you're brewing.

As I understand it, the main flavor contribution of decoction mashing is more "malty" flavor from caramelization and malliard reactions that happen when you boil your mash.

This would be great in an amber or brown. Probably a little less welcome in an IPA or a blond.

 

[Yooper]

It's commonly done in some German ales, such as hefeweizens or other wheat beers.

 

[454k30]

My hefe recipe is a single decoction mash. As yooper said, it's common in some varieties of ales. It adds a noticeable flavor difference.

 

[WhiskeySix]

I do a double decoction for my Pale Ale. Adds nice flavor and a bit of color.

 

[Awfers]

Maybe try a Kölsch recipe? It's a German ale that can use a decoction.

I've had it in Köln, it's rather a nice beer!

 

[JimRausch]

I have a 5 G mashtun. If my grainbill is such that I'm up near the top, if I want to do a multistep mash, then I decoct. Infusion steps by adding boiling water are easier, but decoctions are really not bad- just longer.