Franconian Beer Message Board
A couple of observations on decoction |
| Posted by Nick B. on 2016-09-08 06:17:54 |
| Boiling a part of the mash is decoction. If you don't boil it, but just heat it to x°, I don't think anyone would say that is decoction. The act of boiling imparts this-or-that characteristic to the mash that is a feature of decocted beer, AFAIK. I think you're also supposed to boil it for some length of time, too, not just heat it to boiling. I'm no expert on decoction though! Not sure what you mean by 'double mash'. Double 'decoction' means doing two decoctions, to raise the mash temp twice. I have never cared to understand why a brewer might do double decoction (or double infusion) mashing. You do it to get this-or-that something-or-other from the mash. AFAIK, the effect on the mash of raising its temp once or twice will be the same, regardless of whether you do it by infusion or decoction. The boiling in decoction, however, adds another desireable effect not available from doing it by infusion. I know just enough to be dangerous, I guess. Someone who knows better than I do should speak up. One old Yankee homebrewing resource is How to Brew by John Palmer. My understanding comes from there as much as anywhere else. His chapters on infusion, "multi-rest" infusion (step infusion), and decoction might be of interest. Beware the Random capitalised Words though. |
| Followups: |
 A couple of observations on decoction by Barry on 2016-09-08 10:10:31 |
| A couple of observations on decoction by Mosquit on 2016-09-08 22:26:59 |
| A couple of observations on decoction by Nick B. on 2016-09-09 02:12:18 |
| A couple of observations on decoction by Nick B. on 2016-09-09 02:27:56 |
| A couple of observations on decoction by Mosquit on 2016-09-10 00:59:50 |