Difference between revisions of "Decoction Mashing Video - Transcript"

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

Revision as of 15:41, 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

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