Difference between revisions of "Decoction Mashing Video - Transcript"
From German brewing and more
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This page serves as the script and then later as the transcript for the decoction mashing video. | This page serves as the script and then later as the transcript for the decoction mashing video. | ||
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* history | * history | ||
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* single decoction | * single decoction | ||
* decoction size calculation | * decoction size calculation | ||
| + | * common problems for the home brewer | ||
| + | * commercial decoction mashing | ||
=dough-in= | =dough-in= | ||
Revision as of 15:43, 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
- common problems for the home brewer
- commercial decoction mashing
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
