First of all, if one of the steps is a protein rest, you can skip that one and maybe have room t do it all with infusions. Be aware that the enzymes reside in the liquid. If you boil the liquid for a temp step, you denature the enzymes. A “thin” (liquid only) decoction is only used for the final step after conversion has happened.
here’s a study done on HBT between decoction and melanoidin malt
http://www.homebrewtalk.com/f13/decocti ... lt-345844/The latest issue of Zymurgy lists the gold medal recipes from the recent national compitition. Home brewer of the year winner (helles) and several others did lagers with one temp infusions.
I’m gonna brew up a Dunkelweizen before too long. I plan on doing a double decoction just to experience the fun (thanks speed :roll: hahaha!) whether it’s smart or hard, I brew because I love it.
[quote=“Pietro”]here’s a study done on HBT between decoction and melanoidin malt
http://www.homebrewtalk.com/f13/decocti ... lt-345844/[/quote]Here’s the info from the AHA forum, with some discussion. I was one of the participants in the blind tasting.
http://www.homebrewersassociation.org/f ... #msg164416[quote=“dobe12”]P.S. To Denny, thanks for the raisin and fig infusion idea in my Belgian Dubbel recipe. Came out nice. Early on it tasted a little flat/watered down, but is aging nicely. Been in the keg and carbed for 2 weeks now and it gets a little tastier every few days. Thanks again!
:cheers: [/quote]
Just curious what the raisin/fig idea was. I have my dubbel in my secondary for just over two weeks now and was giving some serious consideration to adding raisins and figs but being its only my 3rd batch i was a little hesitant.
[quote=“Pratzie”][quote=“dobe12”]P.S. To Denny, thanks for the raisin and fig infusion idea in my Belgian Dubbel recipe. Came out nice. Early on it tasted a little flat/watered down, but is aging nicely. Been in the keg and carbed for 2 weeks now and it gets a little tastier every few days. Thanks again!
:cheers: [/quote]
Just curious what the raisin/fig idea was. I have my dubbel in my secondary for just over two weeks now and was giving some serious consideration to adding raisins and figs but being its only my 3rd batch i was a little hesitant.[/quote]
wait until primary fermentation is finished. Heat a wok til it’s red hot…your brewing burner works great for this. Toss in figs or raisins and stir til they’re caramelized. Deglaze with some of the beer from primary, then put it all in a secondary and rack the beer onto it.
