First Time Decoction - Advice Requested

[Östertulls bryggeri]

You can do a Hochkurz single decoction as well, if you like to do so. Just do a step infusion when you go from maltose to dextrinization rest, and a thin single decoction to mash out. This mash schedule is probably better for lighter beers than darker ones. But it's a valid option as first time decoction brewer.

[Roachbrau]

[Östertulls bryggeri]

[Roachbrau]

[Östertulls bryggeri]

But he still calls it the single decoction.

[Beersk]

I'd say that's technically a decoction, because you're pulling off part of the mash, thick or thin or otherwise, but it likely won't do much in the way of enhancing your beer. It's used to reach mash out, which I question it's merits as I question all traditional brewing practices. One will never learn if they don't question tradition.

[Roachbrau]

Sorry if I came off as snarky. What I mean is, yes, technically it's still a decoction, but it's kind of a half-assed extra step in a step mash, not an actual "decoction mash."

I don't believe that a single thin decoction at the end of the mash is going to create any noticeable improvement in the beer, at that point, you may as well just do a step mash. The benefits of multiple decoction pulls, and thick pulls specifically, is extracting lots of extra goodies via boiling a large portion of the grist material, and allowing different sets of enzymes to work on these goodies.

[Östertulls bryggeri]

[Weizenberg]

Go with 20 mins boil. Make sure your decoction is not too thick otherwise it will scorch. Once one has a good eye and feel for it one can increase the boil time.

Take about 30% of the volume for your deco. Mash pH of 5.5 is usually the case.

You don't need to be bang on time either. So don't stress.

Scoop gently when reintroducing. Give it a gentle whirl. All that is easily done in 5 minutes.

Hochkurz is best (for many reasons). Keep it simple.

Dough in at 62C. There are many advantages to this.

The malts you get as homebrewer don't need any work in temperatures below.

Simplicity is key. That's why I like them. I find them much easier to work with.

Boiling will release more starches -- which is why your efficiency will get a boost.

Because you are boiling the grain, there is already hot break forming which effectively ends up in the lauter tun.

Don't cover your deco once it's past 80 Celsius - you want some of that DMS and other stuff to escape. At that temperature it won't be necessary to stir or stir much. Let it do its thing.

Because of the boil times of the grain your wort boil times can be shorter. 60 minutes is enough.

Enjoy! I love the smell of the boiling grain.

[MaineBrewer]