Mashing evolution

[NoCornOrRice]

I've gotten to a point where I understand my brewing system (5 gal output from larger turkey fryer kettle, and cooler MLT) fairly well. I get consistently good beer with single infusion mashes: generally 152-158F (depending on desired body, residual sweetness) mash for one hour - 90 minutes, and then batch sparge temp of 168F (using water at about 180F).

Having read about it here and elsewhere, I am intrigued by step mashing and decoction. What would be the benefit in terms of taste and other factors that would make someone invest the time to do the more complicated methods?

I confine my brewing to ales, but I do many types of them.

Thanks.

 

[RM-MN]

Until recent times, brewers did their own malting, roasting and brewing. The didn't always get the grain fully malted and the beer would end up with too much protein and be hazy. They found that bringing the grain to the right temperature and holding it for a bit before raising it to mashing temp would eliminate or at least diminish the haze. Now days the maltsters do a much better job and the need for the protein rest has diminished to the point that most brewers just skip this step.

Decoction is simply a way to increase the temperature of the wort that is in a vessel that cannot take direct heat. Remove some and heat it to boiling, dump it back in and the rest of the wort has its temperature increased.

 

[VABeerSnob]

Here is my reason for doing step mashing and decoction in some of my past brews: curiosity. I had to try it to see if it had any benefit. My conclusion was that there was no detectable improvement in the final product that justified the extra work and extra time. So, no more step mashes or decoctions for me. I make delicious beers using simple, single-temperature infusion.

 

[kanzimonson]

Decoction is simply a way to increase the temperature of the wort that is in a vessel that cannot take direct heat. Remove some and heat it to boiling, dump it back in and the rest of the wort has its temperature increased.

That's a pretty big oversimplification of decoction mashing. I'd say equally important as raising the temp is breaking down the starches by boiling, getting a more complete hot break, and achieving extra melanoidins and possibly caramellization (mostly Maillard browning, though).

To answer the OP's question of why decoct or step-infuse? Because we can. Give it a try with some of your favorite recipes and see what you think. Most people end up saying it's not worth the extra effort, but there might be a few exceptions. I have a brewing buddy who single infuses every beer except he does a double decoction on his hefes... swears it's a huge difference.

 

[Bobby_M]

Why decoction? Because screwing around in the garage for 5 hours isn't enough?

 

[NoCornOrRice]

Thanks for the responses, I'll read up on technique some more and give decoction a try next brew day, and maybe step mashing eventually.

 

[maida7]

Thanks for the responses, I'll read up on technique some more and give decoction a try next brew day, and maybe step mashing eventually.

decoction is a step mash.