Franconian Beer Message Board
Zoigl Article, Lautering Terminology |
| Posted by Mark Andersen on 2010-11-23 16:42:51 |
| "By decocting highly modified malt the brewer is causing harm to the protein structure of the malt and thus the wort. The beer would have shelf stability issues. " Okay and that makes perfect sense if you are a brewery that is going to export their beer. However, if you're a small local brewery, like many in Franconia, or even a homebrewer isn't breaking down the proteins part of the objective if what you're trying to do is make smoother and maltier beer? I'm just posing the question because I've seen differences of opinion on the subject. I'll simply do the experiment I've mentioned above and judge for myself. Granted it may come down to personal taste. Really the question for me is simply is there a favorable difference in taste by doing the decoction mashing vs. not doing it? I really don't care about the stability issues because to be honest any lager I brew isn't going any further than my cellar before being consumed and probably won't last longer than a long weekend. Now I'm thinking I should do a single infusion version of Bock as well for comparison sake. |
| Followups: |
 Zoigl Article, Lautering Terminology by Nick B. on 2010-11-23 23:45:12 |
| Zoigl Article, Lautering Terminology by JosB on 2010-11-24 15:42:20 |