Brewing a Maibock this weekend for the Cerveza de Mayo, gonna decoct that mash. It'll be my first, any tips? Probably doing a double decoction.
Mon, Feb 17, 2014 - 7:07pm
#1
Decocting
Decocting
I would use one of the 15g pots for your mash tun. The lids and false bottoms are around somewhere. This will help you hit your temps and make the process easier. If you do it this way you dont have to be so controlled with your temps as you can adjust afterwards with the burner. Just make sure you stir alot while the burner is on and note that there is usually a 5 degree lag on the thermometer. So I always kick the burner off when I am 5 degrees below the temp I want.
Its really difficult to do a decoction with an infusion mash.
I have no experience decocting but have been told that with todays modern, highly converted malts it is largely unnecessary. I know that it is popular to add a bit (up to 1/2 lb) of Melanoidin to mimic the end result.
Personally, it sounds like a pain in the ass..
@ James, Thanks for the input! the stuff I've been reading suggests pulling out about a third of the thickest part of the mash and boiling that separately then adding it back to the main mash to create the temperature steps necessary, after a little research I found out Brewsmith provides the exact volumes to be boiled in order to precisely raise the temps, apparently that's how mashing was done before thermometers were widely available, boiling temp was known, so they'd boil a precise amount and add it back for a precise temp rise. I think the process your describing is more of a direct-fire step mash, which is the same idea, but as I understand decoction right now, the only difference is that instead of using a burner to raise temps, you pull out some mash and boil it, then dump it back in to create the rise. I'll let you know how it turns out....should be interesting.
@Matt. From what I understand you're correct. Today's highly modified malts don't need decocting, though you can get floor malted malt that does, and it will undoubtedly be a giant pain in the ass, if for no other reason than it extends my mash time to around 3 hours, but I want to try it at least once for a few reasons. I'm interested in the historical aspect of "the old ways" and want to try it for myself. Also, I want to make as an authentic maibock as possible, which requires the technique, and finally, even though it's hundreds of years old there are breweries that still do it, so there must be a reason, taste wise, they go through the trouble. I don't know....but I'd like too. If it turns out ok try some at the Cerveza de Mayo, then we can see if there is a flavor difference, and if wasting a Saturday was worth it or if it's really indistinguishable from an infusion mashed beer with melanoidin malt.
I did a double decoction for a doppelbock once, and while the beer turned out pretty good I don't think I'll ever do it again. It was interesting learning the process and I think it's worth doing it at least once so you can see what it's about.
If you're interested, I followed an "enhanced double decoction" as explained here:
http://braukaiser.com/wiki/index.php?title=Decoction_Mashing#Enhanced_Double_Decoction
I would recommend that you keep your burners somewhat low to medium during the decoction so that you don't scorch your grains, and stir pretty much constantly. It's fairly straight forward, just takes a loooong time because of all the steps.
Good luck and cheers!
All I am saying is it's hard. Hitting exact temps and volumes is very tricky. Even when accounting for thermal mass of the tin and grain the is a lot of variability in the temperature of a mad in the tun itself. It's hard enough to hit an infusion temp once, you are looking to stack them which multiples the effects of being off. Mashing in pot on a burner is a good way to give yourself some flexibility in you numbers.
I see what your saying James, and I agree, it won't be easy. I reviewed Eric's info and decided to go with a Hochkurz mash, Brewsmith was able to do the math for me to tell me what volumes to pull out and boil, but that's dependent on everything else being right. I might end up with a carboy full of expensive drainwater, we'll see. I'll let you know how it goes, one thing for sure, unless it produces amazing results that are incomparable to an infusion mash, I probably won't do this again, as you said, so many variables...so much math, and so many hours tacked on the brew day...but its something I need to try once and get it out of my system.
I should be starting this circus around 3 today if your interested.
Well...the broken grain mill foiled my attempt. Next Saturday it is.