Decoction questions

[Denny]

This thread is all over the place.

Say wha? Why would the point be to denature the enzymes? They will be denatured at mash-out and lautering temps anyway, right (alpha amylase at low 160's)? I think the liquid portion is taken at this step because it is easier to deal with. It's the only justification I've been able to find (although I may have missed it along the way somewhere)

Nope. You need to hold 170+ for at least 20 min. Which is why I don't bother.

 

[phoenixs4r]

This thread is all over the place.

Say wha? Why would the point be to denature the enzymes? They will be denatured at mash-out and lautering temps anyway, right (alpha amylase at low 160's)? I think the liquid portion is taken at this step because it is easier to deal with. It's the only justification I've been able to find (although I may have missed it along the way somewhere)

Right, but this involves boiling the first runnings for hour(s). OP's only talking about bringing to a boil long-enough to facilitate mash-out.

This is what I was referring to in the response to Yoop's post

Exactly. pH is the key here and as long as the brewer maintains proper pH throughout the mash and lautering, tannin extraction is not an issue.

http://braukaiser.com/wiki/index.php?title=How_pH_affects_brewing#Extraction_of_Tannins

Your proposed method of pulling a bit of the mash (or just the mash liquor) to boil and reintroduce would work just fine... no, it's not really a decoction, but it mimics the common last step in a typical decoction mash, hence the confusion.

Oh, and RDWHAHB!

Yay. An answer.

Mostly my fault for thinking what I needed was a decoction, but I'll blame all of you guys anyway.

Lol jk have a good weekend everyone.

 

[joety]

Nope. You need to hold 170+ for at least 20 min. Which is why I don't bother.

Really???

I do get better efficiency when I mash out (could be just do to a longer mash) but I thought I was denaturing the enzymes at 168 degrees for 10 minutes. It probably takes me fifteen minutes to step up using the RIMS and moderate direct heat from the NG burner underneath the MT.

 

[Denny]

Really???

I do get better efficiency when I mash out (could be just do to a longer mash) but I thought I was denaturing the enzymes at 168 degrees for 10 minutes. It probably takes me fifteen minutes to step up using the RIMS and moderate direct heat from the NG burner underneath the MT.

What you're doing is solubulizing more starches and getting additional conversion by raising the temp. That's why people sometimes see a bit better efficiency when they do what they think is a "mashout".