![]() ![]() I generally try to get a representative sample of the mash, including both grains and wort.Ĭalculating the fraction of the mash to decoct can be easily done. Some people argue whether the thin part of the mash or thick part should be drawn. Typically the first infusion targets either 95F (an acid rest) or 127F (a protein rest).Īfter the infusion step, a fraction of the mash is decocted (drawn) and put in a separate pot to be slowly heated to a boil. The initial strike water is calculated as if it was a normal infusion, and can be done using the BeerSmith strike temperature tool or an online calculator. You also need to consider what will fit in your mash tun and boil pot. Slightly higher conversion rates are possible at the lower ratios, but some purists still use the higher traditional ratios to reduce the chance of scorching. Older decoction mash profiles often used much higher water to grain ratios – as high as 2 or even 3 quarts per pound of grain. Traditional infusion mashes and many modern decoction methods use a relatively thick ratio of 1.25-1.5 quarts per pound of grain. The amount of water used in a decoction can vary tremendously. However, multiple step decoction methods will add a unique character and flavor to your beer. ![]() When selecting a decoction profile, keep in mind that many of the traditional multi-step decoction methods were designed for undermodified malts as opposed to modern modified malts. 95F (35C) – Acid and Glucanese rest – to break down gummy solids (glucose) and lower pH of the mash for undermodified maltsĭecoction mash profiles may have one, two or even three decoctions.Typical temperatures for the first step vary. Safety is a concern when handling large quantities of hot wort, and you must be careful not to splash the wort to avoid hot side aeration.Īll decoction mashes start with a single infusion step where hot water is added to the mash to start the mashing process. When heating the decocted fraction, you need to monitor it to avoid scorching the mash. Decoction does take longer than a single infusion mash. Proteins in the mash tend to coagulate during the boil and are filtered out during lauter resulting in better clarity.Īt the same time, some care must be taken while using the decoction method.Boiling wort will carmelize a portion of it, again enhancing the malty flavor of the beer.Boiling the mash destroys the grain cell walls, releasing additional enzymes for conversion and resulting in a higher extract conversion rate than infusion mashing.Boiling extracts maximal flavor from the malt, which can be a real advantage for many malty styles of beer including most German beer styles.In fact, decoction mashing has a number of benefits ( Ref: FAQ): ![]() ![]() Yet in a strange paradox, decoction mashing actually results in higher conversion rates than infusion mashing. The first thing most all grain brewers learn is that they should not overheat their mash or they will risk killing off the enzymes needed to convert sugars, effectively stopping conversion. Many commercial brewers today use decoction mashing as well because it results in higher extraction rates and also maximum extraction of flavor from the malt. Brewers instead discovered by trial and error that if they extracted a fixed fraction of the mash and boiled it they could achieve the accurate temperature steps needed to mash their malts.ĭecoction was used extensitvely in continental European recipes, and is still heavily used in many German and Bohemian styles. In those early days, it was difficult to achieve accurate infusion temperatures for today’s infusion mash, and also malts were undermodified compared to the highly modified malt we have today. All that is required is a separate smaller pot and heat source.ĭecoction mashing predates common use of the thermometer. Then the boiling wort is added back to the original wort to raise the temperature of the entire mixture for the next mash step. Decoction mashing involves nothing more than extracting a fraction of your mash mixture and bringing that portion to a boil in a separate vessel. ![]()
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