22 May
2002
22 May
'02
10:23 a.m.
I agree that it is probably "unnecessary". But I was
under the impression that it produces certain flavor
components difficult to achieve with step infusion
mashing (such as a more malty flavor). In my
experience, it also improved my extraction.
However, some have mentioned that the addition of a
little extra caramel malt or perhaps some other
specialty grains will give a similar flavor profile
as a beer brewed using a decoction mash ...
I only did it a couple of times and found that it
seemed to be more trouble than it was worth ...
Cheers!
WH
--- David H Berg <bergbrew(a)juno.com> wrote:
From the Homebrew Digest, an interesting point by
one of the Seibel
instructors..
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
In your George Fix quote he mentions decoction. As
an aside it may be of
interest to know that decoction mashing is almost a
thing of the past in
Germany. One of our colleagues at Doemens Academy
told me that he
believes
there are only 3 or 4 breweries in Germany (out of
about 1000) who are
still
doing it. Modern brewing materials and the control
of stepped infusion
mash
mixers has led to its virtual demise in the land
where it was once very
common.
Kirk Annand, S.I.T.
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