22 May
2002
22 May
'02
1:27 p.m.
Will writes:
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 ...
At the Barton brewery, we would pull a decoction for most brew days.
Depending on your brewery and beer style, it is nice to be able to
bump the mash temp using a decoction.
The Two Wheel brewery doesn't have the decoction burner connected
and there are times when it would be really nice to use.
If you have the right equipment, a decoction is pretty easy.
Nothing like using a MagStir for hands free decoction brewing.
rick
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.