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mashsparge:decoction_mash [2010/11/18 22:48] – created mrmekonmashsparge:decoction_mash [2017/09/11 12:10] (current) – external edit 127.0.0.1
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 A double decoction starts in protein rest, steps to saccharification rest range, then steps to mash-out range. A double decoction starts in protein rest, steps to saccharification rest range, then steps to mash-out range.
 A triple decoction starts in [[acid rest]], then [[protein rest]], then [[saccharification rest]], then [[mash-out]]. A triple decoction starts in [[acid rest]], then [[protein rest]], then [[saccharification rest]], then [[mash-out]].
 +
 +Boiling the full mash would result in destruction of the [[chemistry:amylase enzymes]], which would halt starch conversion, extract tannins, and ruin the wort.  But by pulling a very thick mash for the decoction, most of the enzymes remain behind in the main mash, and the pH of the decoction naturally lowers to a point where tannin extraction is not problematic.
  
 ===== Benefits ===== ===== Benefits =====
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   - Take 40% of GRAIN for decoction.  Take just enough liquid for decoction to be very thick ("thick oatmeal").   - Take 40% of GRAIN for decoction.  Take just enough liquid for decoction to be very thick ("thick oatmeal").
   - Bring decoction to boil slowly, stirring often.  Boil 10 - 45 minutes.   - Bring decoction to boil slowly, stirring often.  Boil 10 - 45 minutes.
 +  - Skim protein sludge off surface as it rises.
   - Gently add decoction back to main mash.  Temperature gain should be 28F.   - Gently add decoction back to main mash.  Temperature gain should be 28F.
  
mashsparge/decoction_mash.1290116925.txt.gz · Last modified: 2017/09/11 12:10 (external edit)