Franconian Beer Message Board
A couple of observations on mashing |
| Posted by Nick B. on 2016-09-08 01:51:53 |
| Really, all mashes are infusion processes, or at least start out that way. An "infusion" is the addition of hot water, AFA my understanding goes. I normally did single infusion mashes, but sometimes double infusion, adding a calculated amount of boiling water after x minutes to raise the mash temp to y degrees. Decoction is doing this by boiling a calculated amount of the wort, rather than just boiling water. Double decoction is doing it twice, to give you three different mash temp steps. So while you start the mash with an infusion of hot water, you decoct it later. I sometimes did decoctions, but never noticed a difference in my beer, and it mucks up another big kettle to clean up. And yes, modern malts "don't need" these different mash temperature steps. I don't see why a brewer would heat the entire *mash* (i.e. including the barley) in the Sudpfanne at the start of the mash, rather than just the water. Maybe he can also mix it better in there than in the Maischbottich? Filtering (lautering)...yes, the Maischbottich should have a "false bottom" to facilitate the grain bed settling down to act as a "filter" during runoff/abläutern. The Sudpfanne won't have such a thing, but probably some other sort of filter or catch to keep the hops in after the boil. (I'd be careful with the use of the term "filtering" in this case though, hate to give lay persons the idea that this beer is actually filtered with a filter.) Now you're making me want to brew again. Ain't done it since...before summer last year. Still have lots of organic Weyermann lying around. |
| Followups: |
 A couple of observations on mashing by Barry on 2016-09-08 04:00:11 |
| A couple of observations on mashing by Nick B. on 2016-09-08 06:02:04 |
| A couple of observations on mashing by Barry on 2016-09-08 10:12:54 |