Hello I have a ? about Decoction mashing when they say to pull thickest 1/3 of the mash for the decoction part. Is the 1/3 you pull from the mash the weight from your grain bill is that what I pull or what I am confuse
1/3 of the mash will be more than 1/3 the weight of your starting grain bill because it’s wet. If you have volume marks on your kettle just dip from the thicker/lower part of the mash until you’ve decreased the volume by 1/3. Otherwise just kind of eyeball it. Doesn’t have to be so precise.
I agree and if you overshoot and hit your next rest temp just let the boiled grain sit and cool before adding it back in.
Well since we are on decoc mash, when I did my doppel bock, in never pulled any grain/liquids out. But I did do a rest at the different temps using the flame under my BIAB set up. Would you think its still a decoc, or is the boiling a necessary function the the process? Sneezles61
You should keep in mind the history of decoction. It was invented before the invention of the thermometer as a way to get repeatable temperatures in a step mash by just using a bucket as a measuring device. The key is everything is it is volume based, so when you pull “the thickest 1/3” it is talking about 1/3 the volume of the total mash, with as much of that being grain as you can easily get with a bucket.
You did a step mash. Yes decoction means pulling and boiling part of the mash.
Agreed. I believe the boiling process is important to ‘uncover’ additional starches that can then be converted in the remainder of the mash process.
And even as I type this, it sounds hokey to me. I wonder where I read this, or did I dream it up?
Anyways, I do a decoction from 147 to 157 when I do my altbiers and lagers. Tradition…With everything else I do a single step infusion mash.
Was just over at reddit, there was a conversation about this, and the two mashes… Good info. I suspect that peeps with mash-tuns can read fore days about this subject. Me?, I BIAB and won’t do any more than the last sacc. rest… Sneezles61