Not all comparisons are equal
Posted: Sat Dec 05, 2015 2:35 am
I've noticed a trend in many comparison experiments that are being made in an attempt to discredit & invalidate decoction mashing.
I see a few things being done fairly consistently that (in my mind) nullifies these experiments:
One of the main problems I see is a dough in at saccharification temperatures -
When this is done, we miss what appears to be a very important step in the process of decocting. We eliminate the ability to control hydration, protein, free amino nitrogen & influence dextrins.
What I'm pointing out is the incorrect use of a single decoction, to simply jump from beta rest, to alpha rest -
Sure...we all know that a decoction can be used to raise the temperature of the mash, but when people claim to be brewing authorities & teach newcomers that decoctions are worthless - by utilizing poor data - we all suffer.
I've stated this opinion in some circles & been basically thrown to the wolves, when the truth is actually very well known & documented as fact, in texts that many of the current "homebrewing experts" blatantly choose to ignore & argue against reading, because "We are homebrewers".
Well, folks...Chemistry & mathematics are the same in homebrewing as they are in corporate brewing. Nature doesn't differentiate, simply because this is a hobby & not a job.
By simply bumping from beta to alpha with no alpha rest in the decocted portion & no secondary/additional use of the beta temperature range after the decoction, we handicap ourselves. We eliminate the use of beta amylase to process the starches that we have just freed in the decoction process.
However, when we dough in at lower temperatures & incorporate decoctions that utilize saccharification rests, we add the ability to:
- Correctly hydrate the grain
- Add an acid rest, a protein rest, or other rests if needed
- Allow the starches & cells that have been bursted by the decoction process to be exposed to enzymes that are active at non-alpha temperatures (using protease, limit dextrinase, adding FAN, etc.)
I'm not saying that anyone HAS to decoct, to improve their beer.
I'm saying there's more to mashing than just alpha & beta amylase.
I'm also saying that many of the comparisons I have seen that discredit decocting were poorly done.
They mistakenly compare a handicapped decoction to a single infusion.
So, my word of caution is:
"Don't blindly put your faith into what the homebrewing community's experts tell you".
It's late & I'm off to bed.
Hopefully, you'll share your thoughts.
I see a few things being done fairly consistently that (in my mind) nullifies these experiments:
One of the main problems I see is a dough in at saccharification temperatures -
When this is done, we miss what appears to be a very important step in the process of decocting. We eliminate the ability to control hydration, protein, free amino nitrogen & influence dextrins.
What I'm pointing out is the incorrect use of a single decoction, to simply jump from beta rest, to alpha rest -
Sure...we all know that a decoction can be used to raise the temperature of the mash, but when people claim to be brewing authorities & teach newcomers that decoctions are worthless - by utilizing poor data - we all suffer.
I've stated this opinion in some circles & been basically thrown to the wolves, when the truth is actually very well known & documented as fact, in texts that many of the current "homebrewing experts" blatantly choose to ignore & argue against reading, because "We are homebrewers".
Well, folks...Chemistry & mathematics are the same in homebrewing as they are in corporate brewing. Nature doesn't differentiate, simply because this is a hobby & not a job.
By simply bumping from beta to alpha with no alpha rest in the decocted portion & no secondary/additional use of the beta temperature range after the decoction, we handicap ourselves. We eliminate the use of beta amylase to process the starches that we have just freed in the decoction process.
However, when we dough in at lower temperatures & incorporate decoctions that utilize saccharification rests, we add the ability to:
- Correctly hydrate the grain
- Add an acid rest, a protein rest, or other rests if needed
- Allow the starches & cells that have been bursted by the decoction process to be exposed to enzymes that are active at non-alpha temperatures (using protease, limit dextrinase, adding FAN, etc.)
I'm not saying that anyone HAS to decoct, to improve their beer.
I'm saying there's more to mashing than just alpha & beta amylase.
I'm also saying that many of the comparisons I have seen that discredit decocting were poorly done.
They mistakenly compare a handicapped decoction to a single infusion.
So, my word of caution is:
"Don't blindly put your faith into what the homebrewing community's experts tell you".
It's late & I'm off to bed.
Hopefully, you'll share your thoughts.
