Decoction Mashing

From BeerTools Pro Wiki
Jump to: navigation, search

Mashing is carried out in a series of controlled temperature stages by removing a portion of the grist from the mash and boiled in the mash kettle and latter returned to the mash tun thus gradually raising the temperature of the entire mash. The process usually is repeated two or three times with each successive step, or decoction, used to raise the temperature of the main mash. Decoction mashing typically achieves a high rate of extraction and increased amount of malt character.