Decoction: Difference between revisions
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* [[Fly sparge]] | * [[Fly sparge]] | ||
* [[Batch sparge]] | * [[Batch sparge]] | ||
This is a technique developed by old style European brewers for brewing lager beers. Mostly used on undermodified malts that can't convert fully the starches to sugar. Boiling the grains for a short time, 10 mins. will break down molecules and make them more convertable into sugars for the yeast to eat. Raising your effiency. It will also give the beer slightly more color, and a deeper malt flavor, creating a compound called melonoidin. Think of searing a steak on a grill. | This is a technique was developed by old style European brewers for brewing lager beers. Mostly used on undermodified malts that can't convert fully the starches to sugar. Boiling the grains for a short time, 10 mins. will break down molecules and make them more convertable into sugars for the yeast to eat. Raising your effiency. It will also give the beer slightly more color, and a deeper malt flavor, creating a compound called melonoidin. Think of searing a steak on a grill. | ||
Jamie W. | Jamie W. | ||
Revision as of 16:32, 15 January 2007
Decoction is a way to raise mash temperature by removing a portion of the mash, heating it,and returning it to the mash vessel.
See also
This is a technique was developed by old style European brewers for brewing lager beers. Mostly used on undermodified malts that can't convert fully the starches to sugar. Boiling the grains for a short time, 10 mins. will break down molecules and make them more convertable into sugars for the yeast to eat. Raising your effiency. It will also give the beer slightly more color, and a deeper malt flavor, creating a compound called melonoidin. Think of searing a steak on a grill.
Jamie W.