Any decotion will start with an infusion as the first step. So, no, there is no such thing as a decotion without multiple steps. Is it worth the trouble? Only you can answer that question.
What would happen if you pulled off some thick mash after the initial infusion at about 20-30 minutes, boiled then cooled it and then added it back to the mash?
What would happen if you pulled off some thick mash after the initial infusion at about 20-30 minutes, boiled then cooled it and then added it back to the mash?
I understand that stepping up the temperature was the original purpose of decoction. We don't need to do that anymore, but the act of boiling the mash changes the mash. What do you think would haven if you decocted and cooked, but didn't rely on that to hit your temps. would the result be different or do you think that change in flavor would be the same?The pull is not cooled after boiling it is added back to the main mash at boiling temp raising the mash to the next step. That is the essence of the decoction method. If you don't want to do a multi-rest mash within the conversion temperature range you can do a decoction to mash out temp post conversion.
This is essentially what a single decoction is. Dough in at 1.25 qts/ lb grain. Mash at your temp for 45 minutes. Pull 1/3 of the thick part of the mash and bring it to a boil for 10-30 minutes. Add decoction back to main mash to hit mash out temperature. Hold 15 minutes, recirculate then sparge.
The pull is not cooled after boiling it is added back to the main mash at boiling temp raising the mash to the next step. That is the essence of the decoction method. If you don't want to do a multi-rest mash within the conversion temperature range you can do a decoction to mash out temp post conversion.
Even if you are doing a step mashing, today you can hit those temps with your gas or electric setup and digital controls instead of having to go all Bavarain voodoo and try to hit them by adding a known quantity of mash at 200F plus back to the big pot. But you haven't "caramelized' that mash at 212F MOL which for sure changes the color and the taste along with it.As Jdm61 said, because of todays well modified malt it is no longer required to do a step mash. That doesn't mean that there is nothing to be gained by doing a decoction. That is what my question was. And I believe one can absolutely cool the decocted mash before adding it back into the main mash. Why not?
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