So my first attempt at a Belgian Wit was this Sunday and it went ok.. the process called for a protein rest since the mash was nearly 50% wheat.. I hit the protein rest dead on at 125F and then made it into the 140's for the second rest but didn't have enough space left to get the thing to the 158 mark so it set at about 148F for a bit while I drained some wort off and brought it to a boil and added it back in.. I *thought* that was a decoction mash..stupid me. I can't see that I did any harm by not scooping the grains off with the wort but I did get to thinking about it..
How can you boil the grains and wort for your decoction and not end up extracting tannins? I thought tannin extraction was probable anytime your grains sat in water hotter than 175F... So, what is the proper technique for a decoction - how thick should it be? And why don't you end up with an astringent beer as a result?
How can you boil the grains and wort for your decoction and not end up extracting tannins? I thought tannin extraction was probable anytime your grains sat in water hotter than 175F... So, what is the proper technique for a decoction - how thick should it be? And why don't you end up with an astringent beer as a result?