Difference between revisions of "Decoction Mashing Video - Transcript"
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=Introduction= | =Introduction= | ||
Revision as of 15:41, 25 February 2008
This page serves as the script and then later as the transcript for the decoction mashing video.
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
