Decoction Mashing Video - Transcript

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