Decoction Mashing Video - Transcript
From German brewing and more
Introduction
- history
- tripple, double, single decoction
- modern malts
- enhanced double decoction, Hochkurz
- single decoction
- decoction size calculation
dough-in
- pH measurement and adjustment
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
- boil, change of color through samples
returning decoction
- protein rest
- sacc rest
