Decoction...should I use with porter?

[fat x nub]

Do a lot of people use a decoction mash with their prters to produce the mellanoiden characters? I thought it would fit well if a dark roasty style. What do you guys think? Should I just do a normal batch sparge or singal decoction?



BeerSmith Recipe Printout - BeerSmith Brewing Software, Recipes, Blog, Wiki and Discussion Forum
Recipe: Burly Robust Porter
Brewer: John Anderson
Asst Brewer:
Style: Robust Porter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 7.00 gal
Estimated OG: 1.060 SG
Estimated Color: 33.5 SRM
Estimated IBU: 32.6 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
11.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 79.31 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 6.90 %
0.75 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.17 %
0.50 lb Munich Malt - 10L (10.0 SRM) Grain 3.45 %
0.50 lb Victory Malt (25.0 SRM) Grain 3.45 %
0.25 lb Black (Patent) Malt (500.0 SRM) Grain 1.72 %
2.00 oz Fuggles [4.50 %] (60 min) Hops 25.5 IBU
1.00 oz Goldings, East Kent [5.00 %] (15 min) Hops 7.0 IBU
0.75 oz Goldings, East Kent [5.00 %] (0 min) Hops -
2 Pkgs California Ale (White Labs #WLP001) Yeast-Ale

 

[Jaybird]

W/ the malts out there today and the stuff you have available use 2 row malt and skip the decoction. If you want to do a decoction do an Alt or something like it.
JJ

 

[Blender]

W/ the malts out there today and the stuff you have available use 2 row malt and skip the decoction. If you want to do a decoction do an Alt or something like it.
JJ

I'm with Jaybird on this one. For a Porter I don't think it would make a difference.

 

[Chris_Dog]

Porters are notoriously simple, for that reason I would say no.

 

[TheJadedDog]

Decoction isn't really appropriate for a Porter. I know as homebrewers we all like to do things a bit differently, but why go to all the trouble if it's not going to have a positive affect on the outcome of your beer.

 

[bradsul]

I don't think you'll notice any character from the decoction in the final product because the roasted flavours will be so strong, but I voted for decoction anyway. You can always use one for your mash out!

 

[Bob]

Why on earth would you want to do a decoction in a porter?

Save complications for when they're necessary. That should be on a plaque in every brewery, no matter the size, from Anheuser/Busch to the smallest femto-brewery in a corner of the kitchen:

AVOID NEEDLESS COMPLICATION.

or, if you're a complete pedant (like me):

Entia non sunt multiplicanda praeter necessitatem, which is, loosely, "Do not multiply entities beyond that which is necessary."

Occam's Razor FTW!

In terms specific to your question, is there something lacking in your current porter recipe or procedure that a decoction might solve? If yes, and you know the decoction will solve it,* then get down wit yo bad self. If your recipe is perfectly fine and you think the decoction process might be entertaining, again, get down wit yo bad self (but I suggest an interesting TV programme like House). But for the life of me I can't see a decoction as entertaining, or even an interesting diversion. Decoction is an easy-to-screw-up, messy PITA.

Maybe that's just me!

Cheers,

Bob

* If you need a decoction to solve it, add Melanoidin malt to your mash in quarter-pound increments until you get the right flavor. AND DO AN INFUSION MASH.

 

[ohiobrewtus]

I'll decoct a Hefe, a Weizenbock, a Roggenbier, and Alt or a Dunkel... that's about it. I only do that because they're German beers and well damnit, that's how German beers are supposed to be done

I see no need or benefit to decocting a porter.

 

[TexLaw]

I don't know if I want decoction-style melanoidins in a porter. Munich malt can be pretty dadgum tasty in a porter or stout, but not the sort of character that comes from decoction. Now that I say that, though, I remember having a very tasty, decocted Southern Brown before.

Give it a shot if you like, and see what you think.


TL

 

[Mirilis]

I probably wouldnt, as I dont see the real benifit other than to see what would happen. The only beers Ive made that I have used decoction would be a brown that I made and an Oktoborfest. I probably wouldnt do it for the brown again, just because the hassle outweighs the benefit.

 

[TeleTwanger]

If you're comfortable doing decoctions then why not? I don't think a porter needs to be decocted though and in fact, from what I read it could be detrimental to a brew doing a 3 step decoction with highly modified malt.(according to Noonan anyway , I'll take his word on that) I'd do 1 mash-out decoction if any...Who knows your beer may end up having that certain quality and hard to finger goodness of what the French call, "I don't know what".

 

[KingBrianI]

i voted for the decoction. i've only decocted once but it produced the creamiest, richest, best-mouthfeel i've ever had in a beer. at least i think it was the decoction that did it. ive used carapils, flaked barley and oats in previous batches and none provided the smooth creaminess of the decocted beer. i say go for it.

ps. the decoction i did was a single-step decoction with a protein rest.

 

[fat x nub]

It looks like i am not going with a decoction...thanks guys