decoction?

[TWS22]

gearing up to brew my first bock.

question is go at it straight away or try my hand at decoction?

thoughts?

 

[GetLooseontheGoose]

http://brewery.org/library/DecoctFAQ.html

Hope this helps.

Btw I just did a Bavarian wheat with another brewer and we did a simple infusion. We also used his HERMS system to bring the mash temp up after the initial starches were converted.

 

[Mpez]

Well I say don't be afraid to do it. It will add more time on to your brew day but it is not difficult. I guess it depends on how interested you are in following traditional methods. Both ways will create a great beer. I call my brewery Revival Brewing so you can guess how I lean.

Good luck

 

[Jersh]

I say go big or go home... I've never tried a decoction BUT that will be changing soon, my next brew is going to be a traditional Düsseldorf style alt and I'll be doing a double decoction. Keep us posted as to how it goes!

 

[Northcalais40]

Absolutely do it, after watching the decoction videos on the Braukaiser.com website. I have transitioned to decocting all the time to keep my temps up versus infusions ( because I hate wasting sparge water on infusions).

 

[Homercidal]

Quick semi-OT question:

Decoction is the boiling of part of the mash separately, then adding back in. But when sparging, they recommend not raising the sparge water temp to above 170 degrees or you could get tannin extraction.

So how do you not get tannin extraction when BOILING the grain during decoction??

 

[Homercidal]

Never mind. I remembered that PH has a lot to do with the tannins, and the PH is fine during the mashing process, but not right after the first sparge.