Decoction Mashing for the Homebrewer Kevin A. Kutskill June, 2005.
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Transcript of Decoction Mashing for the Homebrewer Kevin A. Kutskill June, 2005.
Decoction MashingDecoction Mashingfor the Homebrewerfor the Homebrewer
Kevin A. KutskillKevin A. Kutskill
June, 2005June, 2005
June, 2005June, 2005 22
For a copy of this talk:For a copy of this talk:
www.feathercraft.net/decoction www.feathercraft.net/decoction
June, 2005June, 2005 33
Decoction MashingDecoction Mashingfor the Homebrewerfor the Homebrewer
Overview of talkOverview of talk
Decoction BackgroundDecoction Background
““Contemporary Decoction”—Specialty MaltsContemporary Decoction”—Specialty Malts
Decoction MashingDecoction Mashing
Getting the Flavors an Easier Way: Pseudo-Decoction Getting the Flavors an Easier Way: Pseudo-Decoction TechniquesTechniques
Pressure Cooker Decoction MashPressure Cooker Decoction Mash
No-Sparge TechniqueNo-Sparge Technique
June, 2005June, 2005 44
Basic premise of the beer samplesBasic premise of the beer samplesoror
What am I drinking and why?What am I drinking and why?
Style: OktoberfestStyle: OktoberfestFour batches:Four batches:
-all brewed within 24 hours of each other-all brewed within 24 hours of each other-same base grains, same water, same -same base grains, same water, same
hopping hopping schedule, same yeast schedule, same yeast-same fermentation conditions-same fermentation conditions
June, 2005June, 2005 55
Only difference between the Only difference between the four Oktoberfest batches:four Oktoberfest batches:
How the mash was performedHow the mash was performed
Specialty MaltsSpecialty MaltsDecoctionDecoctionPressure CookerPressure CookerNo-SpargeNo-Sparge
June, 2005June, 2005 66
BJCP Oktoberfest Style Guidlines:BJCP Oktoberfest Style Guidlines:
Aroma: Aroma: Rich German malt aroma (of Vienna and/or Munich malt). A light to Rich German malt aroma (of Vienna and/or Munich malt). A light to moderate toasted malt aroma is often present. Clean lager aroma with no moderate toasted malt aroma is often present. Clean lager aroma with no fruity esters or diacetyl. No hop aroma. Caramel aroma is inappropriate.fruity esters or diacetyl. No hop aroma. Caramel aroma is inappropriate.
Appearance: Appearance: Dark gold to deep orange-red color. Bright clarity, with solid Dark gold to deep orange-red color. Bright clarity, with solid foam stand.foam stand.
Flavor: Flavor: Initial malty sweetness, but finish is moderately dry. Distinctive and Initial malty sweetness, but finish is moderately dry. Distinctive and complex maltiness often includes a toasted aspect. Hop bitterness is complex maltiness often includes a toasted aspect. Hop bitterness is moderate, and noble hop flavor is low to none. Balance is toward malt, moderate, and noble hop flavor is low to none. Balance is toward malt, though the finish is not sweet. Noticeable caramel or roasted flavors are though the finish is not sweet. Noticeable caramel or roasted flavors are inappropriate. Clean lager character with no diacetyl or fruity esters.inappropriate. Clean lager character with no diacetyl or fruity esters.
Mouthfeel: Mouthfeel: Medium body, with a creamy texture and medium carbonation. Medium body, with a creamy texture and medium carbonation. Smooth. Fully fermented, without a cloying finish.Smooth. Fully fermented, without a cloying finish.
Overall Impression: Overall Impression: Smooth, clean, and rather rich, with a depth of malt Smooth, clean, and rather rich, with a depth of malt character. This is one of the classic malty styles, with a maltiness that is character. This is one of the classic malty styles, with a maltiness that is often described as soft, complex, and elegant but never cloying. often described as soft, complex, and elegant but never cloying.
Vital Statistics: Vital Statistics: OG: 1.050 – 1.056 FG: 1.012 – 1.016 ABV: 4.8 – 5.7%OG: 1.050 – 1.056 FG: 1.012 – 1.016 ABV: 4.8 – 5.7% IBUs: 20 – 28 SRM: 7 – 14IBUs: 20 – 28 SRM: 7 – 14
June, 2005June, 2005 77
Specialty Malt RecipeSpecialty Malt Recipe
Conference Oktoberfest—Specialty MaltsConference Oktoberfest—Specialty Malts
Brewing Date: March 13, 2005Brewing Date: March 13, 2005Batch Size (Gal): 5.50Batch Size (Gal): 5.50Est. IBU: 23.5Est. IBU: 23.5OG: 1.056OG: 1.056FG: 1.012FG: 1.012
GrainsGrains Hops Hops
% Amount Name Amount Name Form Alpha IBU % Amount Name Amount Name Form Alpha IBU TimeTime
---------------------------------------------------------------------------------- ----------------------------------------------------------------------------------------------------------------------------------------------------------
71.1 8.00 lbs. Vienna Malt 71.1 8.00 lbs. Vienna Malt 1.30 oz. Hallertauer Mittelfruh Whole 4.40 22.2 1.30 oz. Hallertauer Mittelfruh Whole 4.40 22.2 60 min. 60 min.
17.8 2.00 lbs. Munich Malt 17.8 2.00 lbs. Munich Malt 0.30 oz. Hallertauer Mittelfruh Whole 4.40 1.4 0.30 oz. Hallertauer Mittelfruh Whole 4.40 1.4 15 min.15 min.
4.4 0.50 lbs. Aromatic Malt 4.4 0.50 lbs. Aromatic Malt 4.4 0.50 lbs. Melanoidin Malt 4.4 0.50 lbs. Melanoidin Malt 2.2 0.25 lbs. Caravienne Malt 2.2 0.25 lbs. Caravienne Malt
Efficiency: 74%Efficiency: 74%
WYeast 2206 Bavarian LagerWYeast 2206 Bavarian Lager
June, 2005June, 2005 88
Specialty Malt: the Specialty Malt: the techniquetechnique
Grain Bill: 11.25#Grain Bill: 11.25# Mash Ratio: 1.8 qts/#Mash Ratio: 1.8 qts/# Mash temp: 148 degreesMash temp: 148 degrees Strike water volume: 20 qts.Strike water volume: 20 qts. Strike water temp: 162 degreesStrike water temp: 162 degrees Doughed in mash, and held at 148 degrees for 90 Doughed in mash, and held at 148 degrees for 90
min.min. Sparge (fly sparge)Sparge (fly sparge)
June, 2005June, 2005 99
Specialty GrainsSpecialty Grains
Specialty Specialty Grains:Grains:
after mashafter mash
and spargeand sparge
June, 2005June, 2005 1010
Decoction MashingDecoction Mashingfor the Homebrewerfor the Homebrewer
Overview of talkOverview of talk
Decoction BackgroundDecoction Background
““Contemporary Decoction”—Specialty MaltsContemporary Decoction”—Specialty Malts
Decoction MashingDecoction Mashing
Getting the Flavors an Easier Way: Pseudo-Decoction Getting the Flavors an Easier Way: Pseudo-Decoction TechniquesTechniques
Pressure Cooker Decoction MashPressure Cooker Decoction Mash
No-Sparge TechniqueNo-Sparge Technique
June, 2005June, 2005 1111
What is decoction?What is decoction? Decoction is a special type of step Decoction is a special type of step
mashing proceduremashing procedure The difference is in the way the The difference is in the way the
heat is applied to raise the mash heat is applied to raise the mash temperature—a portion of the temperature—a portion of the mash is removed, brought to boil, mash is removed, brought to boil, and returned to the main mashand returned to the main mash
No additional infusions or direct No additional infusions or direct heat is neededheat is needed
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The History Behind DecoctionThe History Behind Decoction Originally developed in central Europe, Originally developed in central Europe,
especially Germany & Czech Republic, especially Germany & Czech Republic, in the late 18in the late 18thth/early 19/early 19thth century century
Used primarily in lager brewingUsed primarily in lager brewing Actual reason behind the development Actual reason behind the development
of the decoction technique is widely of the decoction technique is widely debateddebated
Development of decoction technique Development of decoction technique before well-documented historybefore well-documented history
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Likely evolved due to a combination of several factors:Likely evolved due to a combination of several factors:
Lack of accurate temperature Lack of accurate temperature measurements (no thermometer)measurements (no thermometer)
Inconsistent and poor modification of Inconsistent and poor modification of continental maltscontinental malts
The History Behind DecoctionThe History Behind Decoction
Inconsistent productInconsistent product Poor efficiencyPoor efficiency
June, 2005June, 2005 1414
Why Decoct?Why Decoct? Decoction allows the brewer to create a Decoction allows the brewer to create a
complex collection of chemical compounds complex collection of chemical compounds known as known as melanoidinsmelanoidins, which will not only , which will not only add color and darken the beer, but give it add color and darken the beer, but give it an improved aroma and flavor (malty, an improved aroma and flavor (malty, bread-crust, and caramel-like)bread-crust, and caramel-like)
Decoction improves mash efficiencyDecoction improves mash efficiency Decoction allows additional protein Decoction allows additional protein
coagulation, resulting in a more crystal clear coagulation, resulting in a more crystal clear beerbeer
Decoction allows step mashing without a Decoction allows step mashing without a direct heat sourcedirect heat source
June, 2005June, 2005 1515
Is decoction stillIs decoction stillpracticed in brewing?practiced in brewing?
Germany & Czech Republic: ? ?Germany & Czech Republic: ? ?
USA: Samuel Adams Boston Lager USA: Samuel Adams Boston Lager
CraftbrewingCraftbrewing
HomebrewingHomebrewing
****With today’s well-modified malts, With today’s well-modified malts, decoction is not necessary for good decoction is not necessary for good efficiency and quality of final productefficiency and quality of final product
June, 2005June, 2005 1616
What happens during What happens during decoction?decoction?
Main players: sugars, amino acids and heatMain players: sugars, amino acids and heat
CaramelizationCaramelization
simple sugars + water + heatsimple sugars + water + heatresults in caramel notes in resulting beerresults in caramel notes in resulting beer
Maillard ReactionMaillard Reaction simple sugars + amino acid +water + heatsimple sugars + amino acid +water + heat
results in formation of melanoidinsresults in formation of melanoidins
***No enzymes involved!***No enzymes involved!
June, 2005June, 2005 1717
The Maillard ReactionThe Maillard Reaction The Maillard reaction, discovered in 1912 by The Maillard reaction, discovered in 1912 by
the French chemist Louis Camille Maillard the French chemist Louis Camille Maillard takes place between amino acids (the takes place between amino acids (the building blocks of proteins) and sugars. building blocks of proteins) and sugars.
He discovered that when he heated sugars He discovered that when he heated sugars and amino acids together, the mixture and amino acids together, the mixture slowly turned brown. When heated together, slowly turned brown. When heated together, sugars and amino acids rapidly produce a sugars and amino acids rapidly produce a whole range of highly flavored molecules whole range of highly flavored molecules that that are responsible for the brown color, that that are responsible for the brown color, flavor, and aroma of foods cooked over a flavor, and aroma of foods cooked over a flame or in the oven.flame or in the oven.
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Maillard Pathway
June, 2005June, 2005 1919
Maillard Pathway Made Easy
Aldose (sugar) + Amino acid
H2O
Aldosylamine
Amadori compounds
Melanoidins
June, 2005June, 2005 2020
What affects the Maillard What affects the Maillard Reaction?Reaction?
TemperatureTemperature
““Water Activity”Water Activity”
TimeTime
pHpH
June, 2005June, 2005 2121
What affects the Maillard What affects the Maillard Reaction?Reaction?
June, 2005June, 2005 2222
Where Maillard Reactions Where Maillard Reactions OccurOccur
Malting Malting
StorageStorage
Mashing (decoction)Mashing (decoction)
BoilBoil
June, 2005June, 2005 2323
Decoction MashingDecoction Mashingfor the Homebrewerfor the Homebrewer
Overview of talkOverview of talk
Decoction BackgroundDecoction Background
““Contemporary Decoction”—Specialty MaltsContemporary Decoction”—Specialty Malts
Decoction MashingDecoction Mashing
Getting the Flavors an Easier Way: Pseudo-Decoction Getting the Flavors an Easier Way: Pseudo-Decoction TechniquesTechniques
Pressure Cooker Decoction MashPressure Cooker Decoction Mash
No-Sparge TechniqueNo-Sparge Technique
June, 2005June, 2005 2424
Malts That Contain Increased Malts That Contain Increased Maillard ProductsMaillard Products
Melanoidin MaltMelanoidin Malt Aromatic MaltAromatic Malt Munich MaltMunich Malt Vienna MaltVienna Malt Caramel MaltsCaramel Malts
June, 2005June, 2005 2525
Malting overviewMalting overview
SteepingSteeping
GerminationGermination
DryingDrying
KilningKilning
CuringCuring
June, 2005June, 2005 2626
Kilning Variables forKilning Variables forSpecialty MaltsSpecialty Malts
Vienna MaltVienna Malt
Munich MaltMunich Malt
Melanoidin MaltMelanoidin Malt
Aromatic MaltAromatic Malt
Caramel MaltsCaramel Malts
MaltMalt MoistureMoisture Dry Temp.Dry Temp. Cure temp.Cure temp.
++
++
++
++
++++
122122°F°F
122122°F°F
122122°F°F
122122°F°F
160160°F°F
180180°F°F
220220°F°F
240240°F°F
240240°F°F
250250°F°F
June, 2005June, 2005 2727
Decoction vs. Infusion with Decoction vs. Infusion with specialty maltsspecialty malts
DecoctionDecoction
++
++
--
--
??
InfusionInfusion
--
--
++
++
??
Mash EfficiencyMash Efficiency
Step mashing without Step mashing without direct heat sourcedirect heat source
Length of brew dayLength of brew day
Simplicity of mashSimplicity of mash
Resulting flavor/aromaResulting flavor/aroma
June, 2005June, 2005 2828
Decoction MashingDecoction Mashingfor the Homebrewerfor the Homebrewer
Overview of talkOverview of talk
Decoction BackgroundDecoction Background
““Contemporary Decoction”—Specialty MaltsContemporary Decoction”—Specialty Malts
Decoction MashingDecoction Mashing
Getting the Flavors an Easier Way: Pseudo-Decoction Getting the Flavors an Easier Way: Pseudo-Decoction TechniquesTechniques
Pressure Cooker Decoction MashPressure Cooker Decoction Mash
No-Sparge TechniqueNo-Sparge Technique
June, 2005June, 2005 2929
Decoction RecipeDecoction Recipe
Conference Oktoberfest—Double DecoctionConference Oktoberfest—Double Decoction
Brewing Date: March 12, 2005Brewing Date: March 12, 2005Batch Size (Gal): 5.50Batch Size (Gal): 5.50Est. IBU: 23.7Est. IBU: 23.7OG: 1.059 OG: 1.059 FG: 1.014FG: 1.014
GrainGrain HopsHops
% Amount Name % Amount Name Amount Name Form Alpha IBU Amount Name Form Alpha IBU TimeTime
------------------------------------------------------------------------------ --------------------------------------------------------------------------------------------------------------------------------------------------------------
81.0 8.50 lbs. Vienna Malt 81.0 8.50 lbs. Vienna Malt 1.30 oz. Hallertauer Mittelfruh Whole 3.90 1.30 oz. Hallertauer Mittelfruh Whole 3.90 22.7 60 min.22.7 60 min.
19.0 2.00 lbs. Munich Malt 19.0 2.00 lbs. Munich Malt 0.3 oz. Hallertauer Mittelfruh Whole 3.90 0.3 oz. Hallertauer Mittelfruh Whole 3.90 1.0 15 min.1.0 15 min.
Double Decoction--each decoction boiled for 30 minutesDouble Decoction--each decoction boiled for 30 minutes
Efficiency: 84%Efficiency: 84%
WYeast 2206 Bavarian LagerWYeast 2206 Bavarian Lager
June, 2005June, 2005 3030
Decoction: an overviewDecoction: an overview Decoction is a special method to Decoction is a special method to
accomplish step mashingaccomplish step mashing The mash is taken through the temperature The mash is taken through the temperature
ranges of the different enzymes found in the ranges of the different enzymes found in the maltmalt
Accomplished by removing a portion of the Accomplished by removing a portion of the grains and heating them to boiling, then grains and heating them to boiling, then returning them to the mashtunreturning them to the mashtun
No infusion or direct heat applied to main No infusion or direct heat applied to main mashmash
June, 2005June, 2005 3131
BUT WAIT! BOIL THE BUT WAIT! BOIL THE GRAINS?GRAINS?
Won’t boiling the grains during Won’t boiling the grains during decoction cause tannin extraction?decoction cause tannin extraction?
June, 2005June, 2005 3232
BUT WAIT! BOIL THE BUT WAIT! BOIL THE GRAINS?GRAINS?
Boiling the grains during a decoction is Boiling the grains during a decoction is ok--tannin extraction is limited due to ok--tannin extraction is limited due to the relative low-water environment, the relative low-water environment, and the extra tannins extracted during and the extra tannins extracted during decoction are bound up in extra hot-decoction are bound up in extra hot-break of the decoction and subsequent break of the decoction and subsequent boil. Additionally, the typical prolonged boil. Additionally, the typical prolonged lagering period of these beer styles lagering period of these beer styles helps smooth the resulting beerhelps smooth the resulting beer
June, 2005June, 2005 3333
BUT WAIT! BOIL THE BUT WAIT! BOIL THE ENZYMES?ENZYMES?
Won’t boiling the mash during Won’t boiling the mash during decoction cause the mash enzymes decoction cause the mash enzymes to denature and deactivate?to denature and deactivate?
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BUT WAIT! BOIL THE BUT WAIT! BOIL THE ENZYMES?ENZYMES?
Not a problem here, either. Most of Not a problem here, either. Most of the enzymes are left back in the the enzymes are left back in the liquid of the main mash, and most of liquid of the main mash, and most of what you are boiling is the grain, what you are boiling is the grain, starch, sugar, and amino acids.starch, sugar, and amino acids.
June, 2005June, 2005 3535
Decoction: an overviewDecoction: an overviewEnzymeEnzyme FunctionFunction Temp.Temp. RestRestPhytasePhytase Lowers Mash pH Lowers Mash pH 86-12686-126°F°F acidacid
Beta Glucanase Breaks down gumBeta Glucanase Breaks down gum 95-11395-113°F°Fproteinprotein
PeptidasePeptidase Produces FAN Produces FAN 113-131113-131°F°F proteinprotein
ProteaseProtease Breaks down haze Breaks down haze 113-131113-131°F°F proteinprotein
producing proteinsproducing proteins
Beta AmlyaseBeta Amlyase Produces maltose Produces maltose 131-150131-150°F°F betabeta
onlyonly sacch.sacch.
Alpha AmlyaseAlpha Amlyase Produces maltose Produces maltose 154-162154-162°F°F alphaalpha
and other sugarsand other sugars sacch.sacch.
**adapted from “How to Brew” by John Palmer**adapted from “How to Brew” by John Palmer
June, 2005June, 2005 3636
Decoction: an overviewDecoction: an overview
Basic steps in a decoction mash:Basic steps in a decoction mash:
1. Remove grains from main mash1. Remove grains from main mash
2. Bring grains to boil, and boil for at least 15-2. Bring grains to boil, and boil for at least 15-20 minutes20 minutes
3. Return boiled grains to main mash, thereby 3. Return boiled grains to main mash, thereby increasing the mash temperature to the increasing the mash temperature to the next levelnext level
4. Repeat4. Repeat
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Decoction: an overviewDecoction: an overviewTypes of traditional decoction mashes:Types of traditional decoction mashes:1. Single decoction1. Single decoction
step from protein rest to a single step from protein rest to a single saccharification rest saccharification rest
2. Double decoction2. Double decoctionstep from protein rest to single step from protein rest to single saccharification rest, then from saccharification rest, then from saccharification rest to mashout temp.saccharification rest to mashout temp.
3. Triple decoction3. Triple decoctionstep from acid rest to protein rest, then from step from acid rest to protein rest, then from protein rest to saccharification rest, then protein rest to saccharification rest, then from saccharification rest to mashout temp.from saccharification rest to mashout temp.
June, 2005June, 2005 3838
Decoction: an overviewDecoction: an overviewSingle Single DecoctionDecoction
protein restprotein rest
sacch. sacch. restrest
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Decoction: an overviewDecoction: an overviewDouble Double DecoctionDecoction
protein restprotein rest
sacch. sacch. restrest
June, 2005June, 2005 4040
Decoction: an overviewDecoction: an overviewTriple Triple DecoctionDecoction
acid acid restrest
sacch. sacch. restrest
protein restprotein rest
June, 2005June, 2005 4141
Some basic rules about Some basic rules about decoction:decoction:
1. Remove only the thickest part of the 1. Remove only the thickest part of the mash for a decoctionmash for a decoction
2. STIR! Don’t let the decoction 2. STIR! Don’t let the decoction stick/scorch/burnstick/scorch/burn
3. If taking a decoction to reach 3. If taking a decoction to reach mashout temperature, take liquid onlymashout temperature, take liquid only
4. Don’t return entire decoction to the 4. Don’t return entire decoction to the mash immediately—check mash temp. mash immediately—check mash temp. after returning 80-90% of the decoctionafter returning 80-90% of the decoction
5. Keep hot and cold water nearby to 5. Keep hot and cold water nearby to correct any temperature overshootscorrect any temperature overshoots
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Decoction: an overviewDecoction: an overviewModified Double Modified Double DecoctionDecoction
beta sacch. beta sacch. restrest
protein restprotein rest
alpha sacch. alpha sacch. restrest
June, 2005June, 2005 4343
Decoction: the techniqueDecoction: the techniqueHow much grains to pull for the decoction?How much grains to pull for the decoction?
Decoction volume (quarts)= Decoction volume (quarts)= ∆T x Vm∆T x Vm (184 - Tm)(184 - Tm)
∆∆T=change in temperature desired (°F)T=change in temperature desired (°F)
Vm=volume of the entire mash (quarts)Vm=volume of the entire mash (quarts)
Tm=temperature of main mash Tm=temperature of main mash (°F)(°F)
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Decoction: the techniqueDecoction: the technique
Vm=volume of the entire mashVm=volume of the entire mash
Vm= Wg(0.3125+Rm)Vm= Wg(0.3125+Rm)
Wg=Weight of grain bill (pounds)Wg=Weight of grain bill (pounds)
Rm=mash ratio (quarts/pound)Rm=mash ratio (quarts/pound)
June, 2005June, 2005 4545
Decoction: the techniqueDecoction: the technique
Decoction Calculator:Decoction Calculator:
Decoction Volume Decoction Volume Calculator.xlsCalculator.xls
June, 2005June, 2005 4646
Decoction: the techniqueDecoction: the technique% Mash Decocted vs. Temperature Rise% Mash Decocted vs. Temperature Rise
Main Mash Main Mash Temp (Temp (°F)°F)
June, 2005June, 2005 4747
Decoction: the techniqueDecoction: the technique
How much grains to pull for the How much grains to pull for the decoction?decoction?
Or, keeping it simple (KISS), decoction Or, keeping it simple (KISS), decoction volume can be estimated at 1/3-1/2 of volume can be estimated at 1/3-1/2 of entire mash volume.entire mash volume.
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beta sacch. beta sacch. restrest
protein restprotein rest
alpha sacch. alpha sacch. restrest
Decoction: the techniqueDecoction: the techniqueModified Double Modified Double DecoctionDecoction
June, 2005June, 2005 4949
Decoction: the techniqueDecoction: the technique
Dough-in:Dough-in: Grain Bill: 10.5#Grain Bill: 10.5# Mash Ratio: 1.8 qts/#Mash Ratio: 1.8 qts/# Initial mash temp: 122 degreesInitial mash temp: 122 degrees Strike water volume: 19 qts.Strike water volume: 19 qts. Strike water temp: 135 degreesStrike water temp: 135 degrees Doughed in mash, and held at 122 degrees for 20 Doughed in mash, and held at 122 degrees for 20
min.min.
June, 2005June, 2005 5050
beta sacch. beta sacch. restrest
protein restprotein rest
alpha sacch. alpha sacch. restrest
Decoction: the techniqueDecoction: the techniqueModified Double Modified Double DecoctionDecoction
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Decoction: the techniqueDecoction: the technique
First Decoction:First Decoction:
Grain Bill: 10.5#Grain Bill: 10.5#
Mash Ratio: 1.8 qts/#Mash Ratio: 1.8 qts/#
Initial mash temp: 122 degreesInitial mash temp: 122 degrees
Next mash temp: 142 degreesNext mash temp: 142 degrees
Change in temp: 20 degreesChange in temp: 20 degrees
June, 2005June, 2005 5252
Decoction: the techniqueDecoction: the techniqueFirst Decoction:First Decoction:
Vm= Wg(0.3125+Rm)Vm= Wg(0.3125+Rm)
Vm=(10.5) x (0.3125 + 1.8)=22.2 quartsVm=(10.5) x (0.3125 + 1.8)=22.2 quarts
Decoction Volume=Decoction Volume=∆T x Vm∆T x Vm = = 20 x 22.220 x 22.2 = = (184 - Tm) (184-122)(184 - Tm) (184-122)
Decoction Volume= 7.2 quartsDecoction Volume= 7.2 quarts
or, KISS: 1/3-1/2 of 22.2= 7.4-11.1 quarts or, KISS: 1/3-1/2 of 22.2= 7.4-11.1 quarts
June, 2005June, 2005 5353
Decoction: the techniqueDecoction: the technique
First DecoctionFirst Decoction Pulled 7 quarts of thick mashPulled 7 quarts of thick mash Heated to 155 degrees and held for 20 min. Heated to 155 degrees and held for 20 min. Then heated to boiling, and boiled for 30 Then heated to boiling, and boiled for 30
min.min. Returned decoction to main mashReturned decoction to main mash
June, 2005June, 2005 5454
Decoction: the techniqueDecoction: the technique
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Decoction: the techniqueDecoction: the technique
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Decoction: the techniqueDecoction: the technique
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Decoction: the techniqueDecoction: the technique
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Decoction: the techniqueDecoction: the technique
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Decoction: the techniqueDecoction: the technique
June, 2005June, 2005 6060
beta sacch. beta sacch. restrest
protein restprotein rest
alpha sacch. alpha sacch. restrest
Decoction: the techniqueDecoction: the techniqueModified Double Modified Double DecoctionDecoction
June, 2005June, 2005 6161
Decoction: the techniqueDecoction: the technique
Second Decoction:Second Decoction:
Grain Bill: 10.5#Grain Bill: 10.5#
Mash Ratio: 1.8 qts/#Mash Ratio: 1.8 qts/#
Initial mash temp: 142 degreesInitial mash temp: 142 degrees
Next mash temp: 158 degreesNext mash temp: 158 degrees
Change in temp: 16 degreesChange in temp: 16 degrees
June, 2005June, 2005 6262
Decoction: the techniqueDecoction: the techniqueSecond Decoction:Second Decoction:
Vm= Wg(0.3125+Rm)Vm= Wg(0.3125+Rm)
Vm=(10.5) x (0.3125 + 1.8)=22.2 quartsVm=(10.5) x (0.3125 + 1.8)=22.2 quarts
Decoction Volume=Decoction Volume=∆T x Vm∆T x Vm = = 16 x 22.216 x 22.2 = = (184 - Tm) (184-142)(184 - Tm) (184-142)
Decoction Volume= 8.4 quartsDecoction Volume= 8.4 quarts
or, KISS: 1/3-1/2 of 22.2= 7.4-11.1 quarts or, KISS: 1/3-1/2 of 22.2= 7.4-11.1 quarts
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Decoction: the techniqueDecoction: the technique
Second DecoctionSecond Decoction Beta sacch. rest for 45 minutesBeta sacch. rest for 45 minutes Pulled 8 quarts of thick mashPulled 8 quarts of thick mash Heated to boiling, and boiled for 30 Heated to boiling, and boiled for 30
min.min. Returned decoction to main mashReturned decoction to main mash
June, 2005June, 2005 6464
beta sacch. beta sacch. restrest
protein restprotein rest
alpha sacch. alpha sacch. restrest
Decoction: the techniqueDecoction: the techniqueModified Double Modified Double DecoctionDecoction
June, 2005June, 2005 6565
Decoction: the techniqueDecoction: the technique
MashoutMashout Alpha sacch. rest for 30 minutesAlpha sacch. rest for 30 minutes Added 2 gallons of boiling water to mashAdded 2 gallons of boiling water to mash Recirculated at 170 degrees for 10-15 min.Recirculated at 170 degrees for 10-15 min. Sparge (fly sparge)Sparge (fly sparge)
June, 2005June, 2005 6666
Decoction GrainsDecoction GrainsDecoction Grains:Decoction Grains:
Before Decoction:Before Decoction: After Decoction:After Decoction:
June, 2005June, 2005 6767
Comparing GrainsComparing Grains
Decoction:Decoction:Specialty Malt:Specialty Malt:
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Decoction MashingDecoction Mashingfor the Homebrewerfor the Homebrewer
Overview of talkOverview of talk
Decoction BackgroundDecoction Background
““Contemporary Decoction”—Specialty MaltsContemporary Decoction”—Specialty Malts
Decoction MashingDecoction Mashing
Getting the Flavors an Easier Way: Pseudo-Decoction Getting the Flavors an Easier Way: Pseudo-Decoction TechniquesTechniques
Pressure Cooker Decoction MashPressure Cooker Decoction Mash
No-Sparge TechniqueNo-Sparge Technique
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Pressure Cooker RecipePressure Cooker Recipe
Conference Oktoberfest—Pressure CookerConference Oktoberfest—Pressure Cooker
Brewing Date: March 13, 2005Brewing Date: March 13, 2005Batch Size (Gal): 5.50Batch Size (Gal): 5.50Est. IBU: 23.7Est. IBU: 23.7OG: 1.056OG: 1.056FG: 1.012FG: 1.012
GrainGrain Hops Hops
% Amount Name % Amount Name Amount Name Form Alpha IBU Amount Name Form Alpha IBU TimeTime
---------------------------------------------------------------------------------- ----------------------------------------------------------------------------------------------------------------------------------------------------------
81.0 8.50 lbs. Vienna Malt 81.0 8.50 lbs. Vienna Malt 1.30 oz. Hallertauer Mittelfruh Whole 4.40 1.30 oz. Hallertauer Mittelfruh Whole 4.40 22.3 60 min.22.3 60 min.
19.0 2.00 lbs. Munich Malt 19.0 2.00 lbs. Munich Malt 0.30 oz. Hallertauer Mittelfruh Whole 4.40 1.4 0.30 oz. Hallertauer Mittelfruh Whole 4.40 1.4 15 min. 15 min.
Removed 7 quarts of grains (thick decoction), placed in pressure cooker and cooked at 15 Removed 7 quarts of grains (thick decoction), placed in pressure cooker and cooked at 15 PSI (250 degrees) for 30 minutes, then returned to main mash.PSI (250 degrees) for 30 minutes, then returned to main mash.
Efficiency: 80%Efficiency: 80%
WYeast 2206 Bavarian LagerWYeast 2206 Bavarian Lager
June, 2005June, 2005 7070
Pressure Cooker: the Pressure Cooker: the techniquetechniquePressure Cooker Pressure Cooker
DecoctionDecoction
alpha sacch. restalpha sacch. rest
beta sacch. restbeta sacch. rest
June, 2005June, 2005 7171
Pressure Cooker: the Pressure Cooker: the techniquetechniquePressure Cooker Pressure Cooker
DecoctionDecoction
alpha sacch. restalpha sacch. rest
beta sacch. restbeta sacch. rest
June, 2005June, 2005 7272
Pressure Cooker: the Pressure Cooker: the techniquetechnique
Grain Bill: 10.5#Grain Bill: 10.5# Mash Ratio: 1.8 qts/#Mash Ratio: 1.8 qts/# Initial mash temp: 142 degreesInitial mash temp: 142 degrees Strike water volume: 19 qts.Strike water volume: 19 qts. Strike water temp: 158 degreesStrike water temp: 158 degrees Doughed in mash, and held at 142 degrees Doughed in mash, and held at 142 degrees
for 60 min.for 60 min.
June, 2005June, 2005 7373
Pressure Cooker: the Pressure Cooker: the techniquetechniquePressure Cooker Pressure Cooker
DecoctionDecoction
alpha sacch. restalpha sacch. rest
beta sacch. restbeta sacch. rest
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Pressure Cooker: the Pressure Cooker: the techniquetechnique
““Decoction”Decoction” Pulled 7 quarts of thick mash, placed in potPulled 7 quarts of thick mash, placed in pot Placed pot in pressure cooker, sealed, and Placed pot in pressure cooker, sealed, and
brought pressure cooker up to 15 PSI brought pressure cooker up to 15 PSI
(250 °F) (250 °F) Cooked decoction in pressure cooker for Cooked decoction in pressure cooker for
30 min., then removed from heat and let 30 min., then removed from heat and let pressure droppressure drop
Returned decoction to main mashReturned decoction to main mash
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Pressure Cooker: the Pressure Cooker: the techniquetechnique
June, 2005June, 2005 7676
Pressure Cooker: the Pressure Cooker: the techniquetechnique
June, 2005June, 2005 7777
Pressure Cooker: the Pressure Cooker: the techniquetechnique
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Pressure Cooker: the Pressure Cooker: the techniquetechnique
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Pressure Cooker: the Pressure Cooker: the techniquetechnique
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Pressure Cooker: the Pressure Cooker: the techniquetechnique
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Pressure Cooker: the Pressure Cooker: the techniquetechniquePressure Cooker Pressure Cooker
DecoctionDecoction
alpha sacch. restalpha sacch. rest
beta sacch. restbeta sacch. rest
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Pressure Cooker: the Pressure Cooker: the techniquetechnique
MashoutMashout Alpha sacch. rest for 30 minutesAlpha sacch. rest for 30 minutes Added 2 gallons of boiling water to mashAdded 2 gallons of boiling water to mash Recirculated at 170 degrees for 10-15 min.Recirculated at 170 degrees for 10-15 min. Sparge (fly sparge)Sparge (fly sparge)
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Pressure Cooker GrainsPressure Cooker Grains
Before cooker:Before cooker: After cooker:After cooker:
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Comparing GrainsComparing GrainsDecoction:Decoction:Specialty Malt:Specialty Malt:
Pressure Cooker:Pressure Cooker:
June, 2005June, 2005 8585
Decoction MashingDecoction Mashingfor the Homebrewerfor the Homebrewer
Overview of talkOverview of talk
Decoction BackgroundDecoction Background
““Contemporary Decoction”—Specialty MaltsContemporary Decoction”—Specialty Malts
Decoction MashingDecoction Mashing
Getting the Flavors an Easier Way: Pseudo-Decoction Getting the Flavors an Easier Way: Pseudo-Decoction TechniquesTechniques
Pressure Cooker Decoction MashPressure Cooker Decoction Mash
No-Sparge TechniqueNo-Sparge Technique
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No Sparge RecipeNo Sparge RecipeConference Oktoberfest—Specialty MaltsConference Oktoberfest—Specialty Malts
Brewing Date: March 12, 2005Brewing Date: March 12, 2005Batch Size (Gal): 5.50Batch Size (Gal): 5.50Est. IBU: 23.6Est. IBU: 23.6OG: 1.057OG: 1.057FG: 1.014FG: 1.014
GrainsGrains Hops Hops
% Amount Name Amount Name Form Alpha IBU % Amount Name Amount Name Form Alpha IBU TimeTime
---------------------------------------------------------------------------------- ----------------------------------------------------------------------------------------------------------------------------------------------------------
80.7 11.50 lbs. Vienna Malt80.7 11.50 lbs. Vienna Malt 1.30 oz. Hallertauer Mittelfruh Whole 4.40 1.30 oz. Hallertauer Mittelfruh Whole 4.40 22.2 60 min.22.2 60 min.
19.3 2.75 lbs. Munich Malt19.3 2.75 lbs. Munich Malt 0.30 oz. Hallertauer Mittelfruh Whole 4.40 0.30 oz. Hallertauer Mittelfruh Whole 4.40 1.4 15 min.1.4 15 min.
Efficiency: 59%Efficiency: 59%
WYeast 2206 Bavarian LagerWYeast 2206 Bavarian Lager
June, 2005June, 2005 8787
What is No Sparge?What is No Sparge?
A mash technique where an infusion A mash technique where an infusion mash is performed, then just enough mash is performed, then just enough additional water is added to the additional water is added to the mash so that when the wort is mash so that when the wort is completely drained from the completely drained from the mashtun, enough wort is collected mashtun, enough wort is collected for the boil without additional water for the boil without additional water additions or sparging.additions or sparging.
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Why No Sparge?Why No Sparge?
1.1. Same amounts of sugars, Same amounts of sugars, melanoidins, dextrins, etc. using No melanoidins, dextrins, etc. using No Sparge vs. traditional fly spargingSparge vs. traditional fly sparging
2.2. Less extraction of tannins and other Less extraction of tannins and other polyphenols with No Sparge polyphenols with No Sparge techniquetechnique
3.3. #1 & #2 result in a richer, maltier #1 & #2 result in a richer, maltier tasting beertasting beer
4.4. Shorter brewday!Shorter brewday!
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No Sparge disadvantagesNo Sparge disadvantages
1.1. Reduced mash efficiencyReduced mash efficiency
2.2. Requires more grain (more cost)Requires more grain (more cost)
3.3. Requires larger mashtunRequires larger mashtun
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No Sparge: the techniqueNo Sparge: the technique
Several things need to be determined:Several things need to be determined: How much extra grain is needed How much extra grain is needed
(typically quoted as being 1/4 - 1/3 (typically quoted as being 1/4 - 1/3 more grains)?more grains)?
How much water needs to be added How much water needs to be added at mashout to obtain entire pre-boil at mashout to obtain entire pre-boil wort volume?wort volume?
How big of a mashtun is required?How big of a mashtun is required?
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No Sparge: the techniqueNo Sparge: the techniqueInputs:Inputs:OG: Standard recipe original gravity (just the OG: Standard recipe original gravity (just the
points points part i.e. 1.049 part i.e. 1.049 49) 49)
Gr: Standard recipe grainbill (total pounds)Gr: Standard recipe grainbill (total pounds)
Vr: Standard recipe batch size (e.g. 5 gallons)Vr: Standard recipe batch size (e.g. 5 gallons)
Vb: Standard recipe boil volume (e.g. 6 gallons)Vb: Standard recipe boil volume (e.g. 6 gallons)
Calculation Coefficients:Calculation Coefficients:k: Grain water-retention coefficient (0.5 quart/lb.)k: Grain water-retention coefficient (0.5 quart/lb.)
Rr: Standard recipe conversion rest mash ratio Rr: Standard recipe conversion rest mash ratio
(e.g., 1.5 qts/lb.)(e.g., 1.5 qts/lb.)
**adapted from “How to Brew” by John Palmer**adapted from “How to Brew” by John Palmer
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No Sparge: the techniqueNo Sparge: the technique
Outputs:Outputs:
S: Scale-up factor for grainbillS: Scale-up factor for grainbill
Gn: No-sparge grainbill (total pounds)Gn: No-sparge grainbill (total pounds)
BG: No-sparge boil gravity (points)BG: No-sparge boil gravity (points)
Rn: No-sparge final mash ratio (qts/lb.)Rn: No-sparge final mash ratio (qts/lb.)
Wn: No-sparge total water volume (qts)Wn: No-sparge total water volume (qts)
Wmo: Mashout water volume (qts)Wmo: Mashout water volume (qts)
Vt: No-sparge total mash volume. (qts)Vt: No-sparge total mash volume. (qts)
**adapted from “How to Brew” by John Palmer**adapted from “How to Brew” by John Palmer
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No Sparge: the techniqueNo Sparge: the techniqueCalculate the scale-up factor:Calculate the scale-up factor:S = 4•Vb/(4•Vb – k•Gr)S = 4•Vb/(4•Vb – k•Gr)Calculate the no-sparge grainbill:Calculate the no-sparge grainbill:Gn = S•GrGn = S•GrCalculate the no-sparge boil gravity:Calculate the no-sparge boil gravity:BG = OG•Vr/VbBG = OG•Vr/VbCalculate the no-sparge mash ratio:Calculate the no-sparge mash ratio:Rn = (4•Vb + k•Gn)/GnRn = (4•Vb + k•Gn)/GnCalculate the total no-sparge water volume (qts):Calculate the total no-sparge water volume (qts):Wn = Gn•Rn = 4•Vb + k•GnWn = Gn•Rn = 4•Vb + k•GnCalculate the volume of water for mashout (qts):Calculate the volume of water for mashout (qts):Wmo = Gn(Rn-Rr) or Wn – infusionsWmo = Gn(Rn-Rr) or Wn – infusionsCalculate the total no-sparge mash volume (qts):Calculate the total no-sparge mash volume (qts):Vt = Gn(1.3125 + (Rn – 1))Vt = Gn(1.3125 + (Rn – 1))
**adapted from “How to Brew” by John Palmer**adapted from “How to Brew” by John Palmer
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No Sparge: the techniqueNo Sparge: the technique
Much easier method:
No Sparge Calculator
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No Sparge: the techniqueNo Sparge: the technique
Grain Bill: 14.25#Grain Bill: 14.25# Mash Ratio: 1.8 qts/#Mash Ratio: 1.8 qts/# Initial mash temp: 148 degreesInitial mash temp: 148 degrees Strike water volume: 26 qts. (6.5 gallons)Strike water volume: 26 qts. (6.5 gallons) Strike water temp: 164 degreesStrike water temp: 164 degrees Doughed in mash, and held at 148 degrees Doughed in mash, and held at 148 degrees
for 90 min.for 90 min.
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No Sparge: the techniqueNo Sparge: the techniqueMashoutMashout
Added 2 gallons of boiling water to Added 2 gallons of boiling water to mash at end of sacch restmash at end of sacch rest
Recirculated at 170 degrees for 10-15 Recirculated at 170 degrees for 10-15 min.min.
Drained all wort into boil kettle (6.5 Drained all wort into boil kettle (6.5 gallons)gallons)
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No Sparge GrainsNo Sparge Grains
No Sparge No Sparge Grains:Grains:
after mashafter mash
and spargeand sparge
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Comparing GrainsComparing GrainsDecoction:Decoction:Specialty Malt:Specialty Malt:
Pressure Cooker:Pressure Cooker: No Sparge:No Sparge:
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Final ResultsFinal Results
Specialty MaltSpecialty Malt DecoctionDecoction
Pressure CookerPressure Cooker No SpargeNo Sparge
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SummarySummary
Decoction can add small Decoction can add small amount of additional flavor and amount of additional flavor and aroma character to finished aroma character to finished beerbeer““Pseudo-decoction” Pseudo-decoction” techniques are viable techniques are viable alternatives to traditional alternatives to traditional decoctiondecoctionTry these techniques in your Try these techniques in your brewery and decide for brewery and decide for yourself!yourself!