Decoction: Difference between revisions
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==Notes== | ==Notes== | ||
This is a technique developed by old style European brewers for brewing lager beers. Mostly used on undermodified malts that can't fully convert the starches to sugar. Boiling the grains for a short time, 10 mins. will reduce the size and complexity of malt starch and protein molecules and make them more convertable into sugars for the yeast to eat, and make a clearer beer. It will also raise your effiency. It will 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 developed by old style European brewers for brewing lager beers. Mostly used on undermodified malts that can't fully convert the starches to sugar. Boiling the grains for a short time, 10 mins. will reduce the size and complexity of malt starch and protein molecules and make them more convertable into sugars for the yeast to eat, and make a clearer beer. It will also raise your effiency. It will give the beer slightly more color, and a deeper malt flavor, creating a compound called melonoidin. Think of searing a steak on a grill. | ||
With highly modified malts such as those in the U.S., only a protein rest and a single decoction 33-40% of the thick mash, raising to saccarification rest may be sufficient | With highly modified malts such as those in the U.S., only a protein rest and a single decoction 33-40% of the thick mash, raising to saccarification rest may be sufficient. | ||
Revision as of 01:02, 16 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
Notes
This is a technique developed by old style European brewers for brewing lager beers. Mostly used on undermodified malts that can't fully convert the starches to sugar. Boiling the grains for a short time, 10 mins. will reduce the size and complexity of malt starch and protein molecules and make them more convertable into sugars for the yeast to eat, and make a clearer beer. It will also raise your effiency. It will give the beer slightly more color, and a deeper malt flavor, creating a compound called melonoidin. Think of searing a steak on a grill. With highly modified malts such as those in the U.S., only a protein rest and a single decoction 33-40% of the thick mash, raising to saccarification rest may be sufficient.