I recently listened to a Basic Brewing Radio show where Kai and James discussed decoction in pretty great detail. It's a great show, and I recommend you listen to it if you haven't yet. Click here for the show.
Kai mentions at about 48:55 an alternative decoction method that he called pseudo-decoction where he gives the following points:
- dough in with 1/2 the grain and 1/3 the water, boil for 20-30 minutes
- add in the rest of the grain and water and shoot for 67C (152F) and take it from there as a normal brew
He says you can get much of the same flavor profile as other decoctions this way.
Being a BIABer, I've been looking for a way to do decoctions that would fit in with a more streamlined process, so this sounds intriguing. I found some articles regarding the Schmitz process (BYO, Instructables), which seems to share some similarities with Kai's method, but with marked differences.
I've seen many people saying decoction doesn't make a difference but I'm a sucker for tradition, and I'm also hardheaded thanks to my German heritage.
I'm primarily interested in a bit more details on the various rests following the initial boiling etc. based on the different styles. I pretty much brew all German style beers so this would definitely come in handy.
Does anyone have any further information on this method, or have done it? Hopefully Kai will see this and weigh in.
-Ryan
PS - good info from wobdee and vlad on this https://www.homebrewtalk.com/showpost.php?p=6236457&postcount=1
Kai mentions at about 48:55 an alternative decoction method that he called pseudo-decoction where he gives the following points:
- dough in with 1/2 the grain and 1/3 the water, boil for 20-30 minutes
- add in the rest of the grain and water and shoot for 67C (152F) and take it from there as a normal brew
He says you can get much of the same flavor profile as other decoctions this way.
Being a BIABer, I've been looking for a way to do decoctions that would fit in with a more streamlined process, so this sounds intriguing. I found some articles regarding the Schmitz process (BYO, Instructables), which seems to share some similarities with Kai's method, but with marked differences.
I've seen many people saying decoction doesn't make a difference but I'm a sucker for tradition, and I'm also hardheaded thanks to my German heritage.

I'm primarily interested in a bit more details on the various rests following the initial boiling etc. based on the different styles. I pretty much brew all German style beers so this would definitely come in handy.
Does anyone have any further information on this method, or have done it? Hopefully Kai will see this and weigh in.
-Ryan
PS - good info from wobdee and vlad on this https://www.homebrewtalk.com/showpost.php?p=6236457&postcount=1