Revision as of 04:58, 26 February 2008

This page serves as the script and then later as the transcript for the decoction mashing video.

introduction

Me talking

Welcome to this instructional video for decoction mashing. This video is not intended to show all the steps necessary for a deoction mashing all grain brewday. Only the the additional steps for decoction mashing are shown. We will start at dough-in and end with the start of the lauter

show slides of olden day brewers decoction mashing

The original deoction mash is the triple decoction, which is called Dreimaischverfahren in German. When it was first used it revolutionized brewing. The repeated pulling, boiling and returning of a part of the mash allowed 2 things. The temperature of the protein, saccrification and mash-out became consistent without the use of a thermometer. But at that time it was not known why that was necessary for consistent beer quality. The repeated boiling of the mash also helped to break down the cell walls and therefore make up for insufficient or inconsistent malting of the grain

show the triple decoction diagram

A triple decoction starts with a dough-in at the acid rest. This rest is held at

• 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