Difference between revisions of "Decoction Mashing Video - Transcript"

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Line 9: Line 9:
  
 
=dough-in=
 
=dough-in=
* pH measurement and adjustment
+
* conditioned malt
 +
* no-dough balls
 +
* pH measurement and adjustment, acid rest
  
 
=pulling decoction=
 
=pulling decoction=
Line 16: Line 18:
 
* amylase liguifies the mash again
 
* amylase liguifies the mash again
 
* resting
 
* resting
* starch test
+
* starch test, conversion problems with Munich malt mashes
 
* boil, change of color through samples
 
* boil, change of color through samples
  
 
=returning decoction=
 
=returning decoction=
* protein rest
+
* temp and pH of the main mash
 +
* protein rest, necessity
 
* sacc rest
 
* sacc rest
 +
 +
=mash-out decoction=
 +
* purpose of mash-out
 +
* thin or thick

Revision as of 15:40, 25 February 2008

Introduction

  • history
  • tripple, double, single decoction
  • modern malts
  • enhanced double decoction, Hochkurz
  • single decoction
  • decoction size calculation

dough-in

  • conditioned malt
  • no-dough balls
  • pH measurement and adjustment, acid rest

pulling decoction

  • heating up causes starches to gelatinize -> noticable as the mash turns in color and thicker
  • amylase liguifies the mash again
  • resting
  • starch test, conversion problems with Munich malt mashes
  • boil, change of color through samples

returning decoction

  • temp and pH of the main mash
  • protein rest, necessity
  • sacc rest

mash-out decoction

  • purpose of mash-out
  • thin or thick