Franconian Beer Message Board
A couple of observations on decoction |
| Posted by Mosquit on 2016-09-10 00:59:50 |
| sorry that was a typo, it shall be "not colder into hot" :) why to heat everything: sometimes it is simply wanted to have certain mash ratio (I mean malt vs water), and still being able to hold the rest at 35-37°C (few minutes) and slowly (1°C / minute) heat to 52°C. But these are the things that depends on the malt used and the water used (affects also pH). 62 and 72. Yes, raise to 62 and hold for ~40 minutes. Heat to 72 (1°C per minute) and hold for 5 to 10 minutes, until starch test is OK. Then bring to boild (as fast as you can) and boil about 10 minutes. That is the way how typical czech lager is brewed. As opposite, from what I have heard from many Franconian brewers, they simply do no-decoction method, something like multi-step infusion (mash in 62, raise temp to 72, raise temp to 78) - with heating, not infusing hot water. |