Difference between revisions of "Decoction Mashing Video - Transcript"
From German brewing and more
| Line 9: | Line 9: | ||
=dough-in= | =dough-in= | ||
| − | * pH measurement and adjustment | + | * conditioned malt |
| + | * no-dough balls | ||
| + | * pH measurement and adjustment, acid rest | ||
=pulling decoction= | =pulling decoction= | ||
| Line 16: | Line 18: | ||
* amylase liguifies the mash again | * amylase liguifies the mash again | ||
* resting | * resting | ||
| − | * starch test | + | * starch test, conversion problems with Munich malt mashes |
* boil, change of color through samples | * boil, change of color through samples | ||
=returning decoction= | =returning decoction= | ||
| − | * protein rest | + | * temp and pH of the main mash |
| + | * protein rest, necessity | ||
* sacc rest | * sacc rest | ||
| + | |||
| + | =mash-out decoction= | ||
| + | * purpose of mash-out | ||
| + | * thin or thick | ||
Revision as of 15:40, 25 February 2008
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
