Sanition when doing Decoction mashing

[khreed]

As there no boil for the entire wort in that method, how do you ensure sanitation ?

(To be more specific, last step is at 172°F so we are below the 15 min at 180°F minimum sanitation that is allowed in other mashin methods, so how can you be sure that you re wort is clear ?)

 

[kombat]

I don't understand. You're still boiling the entire wort for at least 60 minutes after the mash, whether the mash is a step mash, infusion mash, or decoction mash. The wort gets drained away from the grains and boiled, so nothing you do during mashing will survive the hour-long boil that is to come. Sanitation during the mash is irrelevant.

 

[wilconrad]

As the last response indicated, I think you're misunderstanding what a decoction mash is; it is simply one of several ways to mash at multiple temperatures (in this case, by boiling a portion of the mash and returning it to the main mash). The rest of the brewing process is the same. That is to say, there is still a boil after the mash.

 

[khreed]

Are you sure of that ? There's still a boil at the end ?

 

[stpug]

Are you sure of that ? There's still a boil at the end ?

There is definitely a BOIL after the decoction MASH.

 

[wilconrad]

Are you sure of that ? There's still a boil at the end ?

Yes...

The mash and the boil are 2 entirely separate steps in the brewing process...

 

[kombat]

Maybe the OP should start with a simpler recipe, perhaps one that doesn't require a decoction mash.

Walk before you run.

 

[hunter_le five]

If you don't do a full 60 minute boil after a decoction mash, then you are DEFINITELY doing something wrong....

 

[wilconrad]

Maybe the OP should start with a simpler recipe, perhaps one that doesn't require a decoction mash.

Walk before you run.

Probably good advice. Start with simple infusion mashes and get to know the brewing process a little better, then branch out to more complex techniques like decoction.